Banana bread muffins loaded up with granola, coconut, and walnuts. They are perfect for breakfast or a snack any time of day!
Course Snack
Cuisine American
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Servings 12muffins
Calories 276
Author Annalise Sandberg
Ingredients
1 ½ cupsall-purpose flour(180 grams)
¾cupgranulated sugar(150 grams)
1 teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsalt
½cupunsalted butter, melted and cooled (113 grams)
1 large egg
⅓cupmilk(80 ml)
1 teaspoonvanilla extract
1cupmashed banana, about 2 medium
½cupwalnuts, chopped (80 ml)
½cupgranola(56 grams)
½cupshredded coconut(56 grams)
Instructions
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.