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Healthy Banana Bread Granola Muffins

Ashley Manila
Soft, fluffy banana bread muffins topped with crunchy granola! Hearty enough for breakfast, but healthy enough for an afternoon snack.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients
 

  • 1 cup unbleached all-purpose flour
  • 3/4 whole wheat flour
  • 3/4 cup light brown sugar, packed
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup ripe bananas, mashed
  • 1/2 cup almond milk
  • 1/2 cup coconut oil, at room temperature (it should be completely liquified before adding it to the batter)

For the topping:

  • 1/2 cup granola of your choice
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat oven to 425 (F). Grease - or line with paper muffin cups - a 12-mold standard size muffin tin: set aside.
  • In a large bowl stir together flours, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk together the mashed bananas, almond milk and melted coconut oil. Slowly mix the wet ingredients into the dry, stirring the mixture together until just combined.
  • Spoon the batter into the prepared muffin cups, filling each mold 2/3 of the way full. Sprinkle the top of each muffin with a little cinnamon and granola.
  • Place the pan in the oven and bake for 10 minutes; after 10 minutes reduce the heat to 400 degrees (F) and continue to bake for an additional 8-10 minutes, or until muffins are golden brown and a tester inserted in the center of a muffin comes out with just a few crumbs attached.
  • Allow the muffins to cool in the pan for at least 5 minutes, then transfer them to a cooling wrack to cool completely.

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 ;)
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