Banana Crunch Muffins

Banana bread muffins loaded up with granola, coconut, and walnuts. They are perfect for breakfast or a snack any time of day!

Banana Crunch Muffins are excellent for breakfast or a snack

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. Only, I usually don’t, and I’ve built quite the collection of brown bananas in my freezer door.

Last week I figured it was time to do something with them. Thankfully these banana crunch muffins came my rescue!

Banana Crunch Muffins are a great way to use up excess bananas!

This recipe is adapted from Ina Garten, and let me tell you, that lady knows how to bake a muffin! But of course, that’s not really a surprise to anyone. I made a few changes to this recipe based on some of the reviews I read, like reducing the fat and sugar. Plus I cut the recipe in half, and ended up with one dozen perfect muffins.

These muffins turned out great! The granola, walnuts, and coconut add so much crunch, flavor, and flair to what would otherwise be ordinary banana muffins. My whole family gobbled these up; the recipe is definitely a keeper!

baking tip:High Altitude Baking Tips

  1. Reduce baking powder— for each teaspoon, decrease by 1/8 to 1/4 teaspoon.
  2. Reduce sugar— for each cup, decrease by 1-2 tablespoons.
  3. Increase liquid— for each cup, add 2-4 tablespoons.
  4. Increase oven temperature by 25 degrees F.

My family loves these loaded up Banana Crunch Muffins

Banana Crunch Muffins

Banana bread muffins loaded up with granola, coconut, and walnuts. They are perfect for breakfast or a snack any time of day!


  • 1 ½  cups all-purpose flour (180 grams)
  • ¾ cup granulated sugar (150 grams)
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter , melted and cooled (113 grams)
  • large egg
  • cup milk (80 ml)
  • teaspoon vanilla extract
  • 1 cup mashed banana , about 2 medium
  • ½ cup walnuts , chopped (80 ml)
  • ½ cup granola (56 grams)
  • ½ cup shredded coconut (56 grams)


  • Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners, or grease with nonstick spray.
  • Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl combine the butter, egg, milk, vanilla, and mashed bananas. Add the banana mixture to the flour mixture until just combined. Do not over mix. Fold in the walnuts, granola, and coconut.
  • Fill prepared muffin pan to about 3/4 full with batter. Sprinkle with additional walnuts, granola, and coconut if desired.
  • Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan until just cool enough to handle, then transfer to a wire rack to cool completely.
Adapted from Ina Garten.


Calories: 276kcal, Carbohydrates: 35g, Protein: 4g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 35mg, Sodium: 116mg, Potassium: 189mg, Fiber: 2g, Sugar: 18g, Vitamin A: 280IU, Vitamin C: 2mg, Calcium: 39mg, Iron: 1mg

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

Note: Recipe originally published June 2009. Photos have been updated.