Banana Crunch Muffins


by: anniebakes

Talk about a winner and nutritious too! I served these at a recent friendly get-together and the ladies went nuts for them I tell ya! So I thought I would share so you can go nuts, too!!


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serves: 18

3 cups flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound butter, melted and cooled

2 extra-large eggs

3/4 cup whole milk

2 teaspoon vanilla

1 cup mashed ripe bananas (2 bananas)

1 cup medium-diced ripe bananas (1 banana)

1 cup walnuts-small dice

1 cup granola

Nutrition Facts
Banana Crunch Muffins

Servings Per Recipe: 18

Amount per Serving

Calories: 368

  • Total Fat: 17.3 g
  •     Saturated Fat: 7.6 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 51.3 mg
  • Sodium: 242.4 mg
  • Total Carbs: 49.4 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 27.6 g
  • Protein: 5.6 g

how is this calculated?

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1.  Preheat oven to 350F.

2.  Line 18 large muffin cups with paper liners and spray with non-stick cooking spray. Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer. Add the melted butter and blend. Combine the eggs, milk, vanilla and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.

3.  Fold the diced bananas, walnuts and granola into the batter. Spoon the batter into the paper liners, filling each to the top. Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.

Cooks' note:
Adapted from The Barefoot Contessa Cookbook, 1999

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would love to try this one.