Recipe: Banana Crunch Muffins

Recipe for banana crunch muffins

Sweet and crunchy, these muffins will vanish from your table in a heartbeat. Perfect with breakfast, as a snack or as dessert, these banana crunch muffins are loaded with flavor. Whether you’ve got a sweet-tooth snack craving or are searching for a delightful new muffin to try, this scrumptious recipe will leave your home smelling heavenly – and you reaching for more.


  • 1 cup mashed ripe bananas (2 bananas)
  • 1 cup medium-diced ripe bananas (1 banana)
  • 1 cup roughly chopped walnuts
  • 1 cup granola (plus extra for sprinkling)
  • 1 cup banana chips (plus extra for sprinkling)
  • 3 cups unbleached all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ pound (1 cup) butter, melted and cooled
  • 2 large eggs
  • ¾ cup whole milk
  • 2 teaspoons vanilla

Makes 18 muffins


  1. Preheat oven to 350 ° Fahrenheit
  2. In an electric stand mixer with a paddle attachment, add the flour, sugar, baking powder, baking soda and salt
  3. Stir slightly to combine
  4. Add in butter and mix slowly for several rotations
  5. Add the eggs, whole milk, vanilla and mashed bananas
  6. Mix until combined, also taking care not to over mix
  7. Remove the paddle attachment and stir in remaining ingredients
  8. Line 18-19 spots in muffin tins
  9. Using an ice cream scoop to spoon the batter, fill cups until slightly more than full
  10. Using the remaining granola and banana chips, generously sprinkle the tops with granola and place 1-2 banana chips in muffins’ center for added crunch
  11. Bake for approximately 25 minutes, until lightly golden brown and an inserted toothpick comes out clean
  12. Allow muffins to cool before serving

Sources: The Pink Peppercorn. Photo courtesy of Gail and The Pink Peppercorn. Photo has been minimally edited for size.

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