Best Banana Muffins With A Crunch Recipes

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BANANA MUFFINS WITH A CRUNCH



Banana Muffins with a Crunch image

This is a banana muffin with a crunch, with walnuts, granola, and coconut. Very tasty!

Provided by HARAJUKUWA

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 45m

Yield 24

Number Of Ingredients 15

3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
¾ cup milk
2 teaspoons vanilla extract
1 cup melted butter, cooled
2 bananas, mashed
1 banana, chopped
1 cup granola
1 cup chopped walnuts
1 cup shredded coconut
¼ cup banana chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.
  • Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 306 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 15.9 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 8.2 g, Sodium 246.2 mg, Sugar 21.2 g

BANANA CRUMB MUFFINS



Banana Crumb Muffins image

The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!

Provided by Lisa K

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 10

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 bananas, mashed
¾ cup white sugar
1 egg, lightly beaten
⅓ cup butter, melted
⅓ cup packed brown sugar
2 tablespoons all-purpose flour
⅛ teaspoon ground cinnamon
1 tablespoon butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  • In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  • In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  • Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 26.5 g

BANANA CRUMB MUFFINS



Banana Crumb Muffins image

This is one of my favorite recipes for banana crumb muffins-and it's the only kind our 4-year-old will eat.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/2 cup butter, melted
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. , Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 243 calories, Fat 9g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 332mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

BANANA CRUNCH MUFFINS



Banana Crunch Muffins image

Provided by Ina Garten

Categories     main-dish

Yield 18 large muffins

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. 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 overmix.
  • Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

BANANA CRUNCH MUFFINS



Banana Crunch Muffins image

-Chelsea Ferguson, Holdrege, Nebraska

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 11

3 cups all-purpose flour
1 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
4 medium ripe banana
3/4 cup egg substitute
1/3 cup canola oil
1 cup strawberry yogurt
1-1/2 cups banana nut cereal, coarsely crushed

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder, soda, salt and nutmeg; set aside. In a small bowl, mash 3 of the bananas; stir in egg substitute, oil and yogurt. Coarsely chop the remaining banana; fold into yogurt mixture. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-third full. Spoon 1-1/2 teaspoons cereal on each. Top with remaining batter until the cups are three-fourths full. Sprinkle with remaining cereal. Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 161 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

BANANA CRUNCH MUFFINS



Banana Crunch Muffins image

Make and share this Banana Crunch Muffins recipe from Food.com.

Provided by evelynathens

Categories     Quick Breads

Time 35m

Yield 18 large muffins

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
2 extra large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup small pieces walnuts
1 cup granola cereal
1 cup sweetened flaked coconut
granola cereal (optional) or shredded coconut (optional)

Steps:

  • Preheat oven to 350°F.
  • Line 18 large muffin cups with paper liners.
  • Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
  • Add the melted butter and blend.
  • Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
  • Scrape the bowl and blend well.
  • Don't overmix.
  • Fold the diced bananas, walnuts, granola and coconut into the batter.
  • Spoon the batter into the paper liners, filling each one to the top.
  • Top each muffin with dried banana chips, granola, or coconut, if desired.
  • Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
  • Cool slightly, remove from the pan, and serve.

BANANA CRUNCH MUFFINS



Banana Crunch Muffins image

I made these for the first time after my baby was born 9 months ago and let me tell you...I ate about the entire batch! They are so darn yummy...and moist! Everyone that has tasted them absolutely love them. I have played with the ingredients a bit, toasting the coconut, using granola with raisins and almonds in it, every time they turn out perfect. Whenever I make these, I always think that the batter is a good base for any type of muffin (without the bananas, etc) but I haven't tried it yet. I originally found this recipe from the Barefoot Contessa.

Provided by knobbyknee

Categories     Quick Breads

Time 40m

Yield 24 muffins, 18-24 serving(s)

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup banana, ripe and mashed (2 bananas)
1 cup banana, ripe and medium-diced (1 banana)
1 cup walnuts, small-diced
1 cup granola cereal
1 cup sweetened flaked coconut
granola cereal (optional) or shredded coconut (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 24 large muffin cups with paper liners. Lightly grease the tops of your pans to make it easier to remove the muffins if they cook up over the top of pan.
  • Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. 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.
  • Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each paper liner 3/4 full.
  • Top each muffin with dried banana chips, granola, or coconut, if desired.
  • Bake for 20 to 25 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Nutrition Facts : Calories 385.9, Fat 19.2, SaturatedFat 9.2, Cholesterol 55.4, Sodium 205.1, Carbohydrate 49.6, Fiber 2.2, Sugar 28.7, Protein 5.7

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