With back to school in full swing, I thought you guys could use a good “running out the door” kind of breakfast. These Banana Nut Granola Muffins are absolutely delicious and have all the elements of a satisfying breakfast. They are actually an easier and healthier twist on Ina Garten’s Banana Crunch Muffins.
So send the kids out the door with a tasty breakfast. I warm muffin and coffee to go for yourself doesn’t hurt either.
Banana Nut Granola Muffins Tips and Substitutions
As with any recipe for baked goods, you want to mix together your wet ingredients separate from your dry ingredients. You’ll mash the ripe bananas then mix them with the oil, egg, vanilla and sugar. This will ensure the sugar is dissolved and your dry ingredients don’t get over mixed.
I recommend just using a large bowl for the wet ingredients and then slowly folding in the dry ingredients.
I wrote this recipe for a standard muffin pan, but feel free to switch these to large or mini muffins. The thing you’ll have to keep in mind here is cooking time. If you use a larger muffin tin, you’ll need longer and of course with smaller muffins a shorter time.
You could even bake this in a loaf pan like banana bread!
These banana granola muffins are really versatile. I chose to go with walnuts and granola, but you could add coconut, or chocolate chips. I use a store-bought granola for these, but if you make your own, feel free to use that. I would just be sure it’s a simple fruit and nut granola or something with oats and honey. Crunchy granola works best.
Just use your favorite granola.
Oil Substitutions: I like to use light olive oil or grapeseed oil. You can use melted butter or coconut oil. Vegetable oil is also a fine choice.
Flour Substitutions: I can only recommend a 1:1 gluten free flour as a substitute. I use all purpose flour in this recipe. Do not use almond flour or coconut flour as they have not been tested. Whole grain flours are also fine. I would recommend a white whole wheat flour as a substitute if you want whole grain flour.
Sugar Substitutions: This recipe uses good old fashioned granulated sugar. I have not tried it with stevia, monk fruit or any of the other sugar substitutes out there. I do not recommend replacing it with maple syrup or honey as this will add too much liquid to the recipe.
Eggs: The recipe uses one large egg. Feel free to try a flax egg if you cannot tolerate eggs. Please note the recipe was not tested this way.
How to Serve Banana Granola Muffins
A great way to serve these muffins is with a little softened butter or peanut butter. I especially like to warm them in the toaster oven before serving. I love a warm muffin over a room temperature one.
Store leftover muffins in an airtight container for 3-4 days. After that you can freeze them and pull out about 30 minutes prior to eating to thaw out.
Below you’ll find my favorite items to use for this recipe. I prefer tulip muffin liners for all my muffins and cupcakes and I highly recommend them! Thank you for purchasing from these affiliate links. It helps support the blog as I get a small commission when you use my link to purchase.
Leave a Comment and Star Rating
These muffins are a delicious choice and sure to be a favorite for your whole family! If you have a batch of granola and some bananas on the counter and some pantry staples, you can bake muffins!
Mornings are hectic so why not make breakfast ahead of time so you don’t have to overthink it!
I really hope you enjoy these and I can’t wait to hear how the recipe went for you. Leave a review and star rating below!
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Banana Nut Granola Muffins
- 2 whole Bananas ripe and mashed
- 1 tsp. Vanilla Extract
- 1 large Egg
- 1/2 cup Sugar
- 1/2 cup Oil Light Olive Oil or Grapeseed Oil
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 2 cups All Purpose Flour
- 1/4 cup Granola
- 1/4 cup Walnuts
- Preheat Oven to 350 Degrees.In a large bowl, mix together the mashed banana, egg, vanilla, sugar and oil until well combined.
- Add in the baking powder, baking soda and flour. Add the flour 1/2 cup at a time and stir until just combined.
- Fold in the walnuts and granola.
- Line 12 muffin cups with liners.
- Fill each muffin liner about 3/4 of the way. Bake for 17-20 minutes or until a toothpick comes out clean.