Banana Crunch Muffins
Banana Crunch Muffins
Banana Crunch Muffins

Banana Crunch Muffins

David Venable

These hearty muffins are moist and flavorful on the inside; crunchy on the outside, thanks to banana chips.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 2 cups white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs, lightly beaten
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup blended oil
  • 3 very ripe bananas, mashed
  • 1 cup granola
  • 1 cup coconut, shredded
  • 1/2 cup banana chips, crushed

Directions

Preheat the oven to 350°F. Line a 12- or 6-cup muffin pan with paper liners.
Mix the flours, sugar, baking powder, baking soda, and salt together in a large bowl. Then, mix in the eggs, milk, vanilla, and oil until evenly incorporated. Next, fold in the mashed bananas, granola, and coconut.
Scoop the mixture into the prepared muffin cups. (You will have additional batter left over.) Sprinkle with banana chips.
Bake for 25 minutes in the preheated oven, or until a knife inserted in the center of each muffin comes out clean.

Cook's Notes

You can substitute a jar of banana baby food for a very ripe banana.

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