Healthy Banana Bread Granola Muffins
Tender banana muffins with whole wheat flour and granola for crunch — a healthier twist on banana bread made into muffins.
Equipment
- Oven
- 12-cup muffin tin
- paper muffin cups
- Large Bowl
- Small Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Cooling rack
Ingredients
Ingredients
- 1 cupunbleached all-purpose flour
- 3/4 whole wheat flour
- 3/4 cuplight brown sugar packed
- 1 tablespoonbaking powder
- 1/2 teaspoonkosher salt
- 1 teaspoonground cinnamon
- 1 cupripe bananas mashed
- 1/2 cupalmond milk
- 1/2 cupcoconut oil at room temperature (it should be completely liquified before adding it to the batter)
- 1/2 cupgranola of your choice
- 1 teaspooncinnamon
Instructions
Instructions
- Preheat oven to 425°F. Grease a 12-mold standard-size muffin tin or line it with paper muffin cups; set aside.
- In a large bowl, stir together the unbleached all-purpose flour, whole wheat flour, light brown sugar, baking powder, kosher salt, and 1 teaspoon ground cinnamon.
- In a separate bowl, mash the ripe bananas until mostly smooth. Whisk in the almond milk and the 1/2 cup coconut oil (ensure the coconut oil is completely liquified before adding; melt briefly if solid and let cool slightly if very hot).
- Pour the wet mixture into the dry ingredients and gently stir until just combined; do not overmix.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Sprinkle the top of each muffin with some of the granola and a little of the remaining 1 teaspoon cinnamon.
- Bake at 425°F for 10 minutes. After 10 minutes, reduce the oven temperature to 400°F and continue baking for an additional 8–10 minutes, or until the muffins are golden brown and a tester inserted into the center comes out with just a few moist crumbs attached.
- Allow the muffins to cool in the pan for at least 5 minutes, then transfer them to a cooling rack to cool completely.
Notes
Notes
*This recipe, when made as written, is vegan.
*You may substitute olive oil or canola oil for the coconut oil, if desired.
*If you plan on substituting olive oil, I highly suggest using a very mild olive oil, as the flavor will shine though in the finished product.
*You can use unsweetened vanilla almond milk or regular almond milk
*If you prefer to use cow's milk, any fat % will work ok, just remember that by doing this the muffins will no longer be vegan and dairy free.
*It is important to use ripe or overripe bananas for this recipe.
*I do not recommend leaving out the oil entirely; doing this will result in spongey, unappealing muffins.
*If you want/need the muffins to be vegan, don't forget to choose a vegan granola 😉
*This recipe, when made as written, is vegan.
*You may substitute olive oil or canola oil for the coconut oil, if desired.
*If you plan on substituting olive oil, I highly suggest using a very mild olive oil, as the flavor will shine though in the finished product.
*You can use unsweetened vanilla almond milk or regular almond milk
*If you prefer to use cow's milk, any fat % will work ok, just remember that by doing this the muffins will no longer be vegan and dairy free.
*It is important to use ripe or overripe bananas for this recipe.
*I do not recommend leaving out the oil entirely; doing this will result in spongey, unappealing muffins.
*If you want/need the muffins to be vegan, don't forget to choose a vegan granola 😉