Banana Crunch Muffins

It seems that we never quite eat the whole bunch of bananas we buy each week. There’s always one sad brown banana left behind in the fruit bowl. I don’t want to waste it and so I toss it into the freezer, planning to use it later. I’ve built quite the collection of brown bananas in my freezer door. On Sunday I figured it was time to do something with them.

I found this recipe from Ina Garten for Banana Crunch Muffins and I thought it would be a good place to start. I made a few changes to this recipe based on some of the reviews I read, such as reducing the fat and sugar. And then I also created a more crunchy topping that I thought would work really well with the muffins.

Banana Crunch Muffins

These muffins turned out great. The crunch on top was exactly what I was looking for. And these are yummy enough that I’ve been snacking on them the last few days, but they are also not too sweet to have for breakfast. The recipe is definitely a keeper.


Banana Crunch Muffins

Makes 18 muffins
Adapted from Ina Garten

3 cups all-purpose flour
1 1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
3 medium bananas, mashed
1 cup walnuts, chopped
1 cup oats
1 cup shredded coconut

For the topping:
1/2 cup brown sugar
1/2 cup raw sugar
1/2 cup walnuts, finely chopped
1/2 cup oats
1/2 cup shredded coconut
1/4 cup butter, melted

Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners, or grease and flour.

Combine the flour, sugar, baking powder, baking soda and salt in the bowl of an electric mixer fitted with a paddle attachment. Add melted butter and mix until just combined. In a separate bowl combine the mashed bananas, milk, eggs and vanilla. Add the banana mixture to the flour mixture until just combined. Do not overmix. Fold in the oats, coconut, and nuts.

Fill prepared muffin pan to about 3/4 full with batter. To make the topping, combine all ingredients with a fork. Sprinkle liberally over each muffin.

Bake for 25 minutes or until a toothpick inserted into the center comes out clean.