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January 23, 2015

Healthy Banana Bread Granola Muffins

Healthy Banana Bread Granola Muffins

Hello and welcome to banana bread muffin nirvana. If you’ve been longing for a new muffin recipe that’s healthy, fluffy, full of flavor, and absolutely delicious – I’ve got just the recipe for you!

These healthy banana bread granola muffins are sweet, packed with banana bread flavor, incredibly moist, and excitingly crunchy —> basically, they’re just every kind of amazing.

These muffins were inspired by an old favorite of mine – these (vegan) cinnamon sugar doughnut muffins. Have you made them yet? They’re soft, fluffy, surprisingly good for you, and taste like a dang doughnut! Amazing. So amazing in fact that I took them and made them into new muffins for you!

And oh my are they amazing. And simple. And sure to be a new favorite.

Healthy Banana Bread Granola Muffins

The batter is assembled quickly and requires no fancy equipment. If you have a whisk, measuring cups, and two bowls – you can make these! And the bake time is a short 20 minutes. Meaning, technically, if you stopped reading right now, jumped to the recipe, and shuffled to your kitchen with great haste, you could be eating warm muffins in a half hour!

But you should probably stick with me for a few more seconds! Because I have hot muffin details you don’t want to miss 😉 I promise to keep it short and to the point.

Here is all of the muffin information you need to bake up a perfect batch in your very own kitchen:

1) Ripe bananas matter! Seriously friends, please use the ugliest black and brown bananas you can get your paws on. The mushier the better!

2) This recipe calls for coconut oil, and although I have included some substitutions in the notes section (you’ll find this below the recipe), if you can find coconut oil, I really recommend using it. And don’t worry – the coconut flavor is subtle! 

3) Be very careful to combine your batter gently. The road to over mixing is so so easy to find yourself on, and sadly, it only leads to dry, spongey muffins. Blech! I find the best rule of thumb is to slowly stir just until your ingredients are combined, or until 99.9% of the dry ingredients have visually disappeared into the batter.

4) When it comes to these muffins, I highly recommend sticking to the recipe 100% – unless it’s a change I’ve mentioned is OK in the notes below.

Healthy Banana Bread Granola Muffins

I hope you make these simple, sweet, soul-warming muffins and share them with someone you love!

If you give these fabulous muffins a try, please let me know! Leave me a comment below letting me know how you enjoyed them or tag a picture on instagram using the #bakerbynature – I see every single one you post and it always makes me smile. Love you guys!

Print

Healthy Banana Bread Granola Muffins

Prep 10 mins

Cook 20 mins

Total 30 mins

Author bakerbynature

Yield 12 muffins

Soft, fluffy banana bread muffins topped with crunchy granola! Hearty enough for breakfast, but healthy enough for an afternoon snack.

Ingredients

  • 1 cup unbleached all-purpose flour
  • 3/4 whole wheat flour
  • 3/4 cup light brown sugar, packed
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup ripe bananas, mashed
  • 1/2 cup almond milk
  • 1/2 cup coconut oil, at room temperature (it should be completely liquified before adding it to the batter)
  • For the topping:
  • 1/2 cup granola of your choice
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 425 (F). Grease - or line with paper muffin cups - a 12-mold standard size muffin tin: set aside.
  2. In a large bowl stir together flours, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk together the mashed bananas, almond milk and melted coconut oil. Slowly mix the wet ingredients into the dry, stirring the mixture together until just combined.
  3. Spoon the batter into the prepared muffin cups, filling each mold 2/3 of the way full. Sprinkle the top of each muffin with a little cinnamon and granola.
  4. Place the pan in the oven and bake for 10 minutes; after 10 minutes reduce the heat to 400 degrees (F) and continue to bake for an additional 8-10 minutes, or until muffins are golden brown and a tester inserted in the center of a muffin comes out with just a few crumbs attached.
  5. Allow the muffins to cool in the pan for at least 5 minutes, then transfer them to a cooling wrack to cool completely.

Notes

*This recipe, when made as written, is vegan.
*You may substitute olive oil or canola oil for the coconut oil, if desired.
*If you plan on substituting olive oil, I highly suggest using a very mild olive oil, as the flavor will shine though in the finished product.
*You can use unsweetened vanilla almond milk or regular almond milk
*If you prefer to use cow's milk, any fat % will work ok, just remember that by doing this the muffins will no longer be vegan and dairy free.
*It is important to use ripe or overripe bananas for this recipe.
*I do not recommend leaving out the oil entirely; doing this will result in spongey, unappealing muffins.
*If you want/need the muffins to be vegan, don't forget to choose a vegan granola 😉

Nutrition Facts

Serving Size 1 muffin

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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Filed Under: Breakfast, Snacks

Reader Interactions

Comments

  1. Senika @ Foodie Blog Stalker says

    January 23, 2015 at 8:45 pm

    Gorgeous muffins! Love the fact that they’re healthy but so don’t look it, pinned!

    Reply
    • bakerbynature says

      January 23, 2015 at 9:09 pm

      Hi Senika! Thank you so much! I’m all about healthy food that looks and tastes… real 😉

      Reply
  2. Sarah from Soymilk + Honey says

    January 24, 2015 at 12:38 am

    These look fabulous! I have two brown bananas that are screaming to be used but I just made banana bread, so this is a great twist on the usual loaf. Plus I just made granola. Yum!

    Reply
    • bakerbynature says

      January 24, 2015 at 2:10 pm

      Perfect! Looks like banana bread granola muffins are your destiny 😉

      Reply
  3. Liz @ Floating Kitchen says

    January 24, 2015 at 5:26 pm

    These look great! You can never have too many banana bread/muffin recipes. And with a crunchy top too? Yup. That’s what I need in the morning!

    Reply
  4. Millie | Add A Little says

    January 25, 2015 at 7:30 am

    These look delicious and would make a perfect after school snack!

    Reply
  5. Megan - The Emotional Baker says

    January 26, 2015 at 6:10 pm

    I love that these are vegan! I love making banana muffins and I can’t wait to try a batch with granola!!

    Reply
  6. Minela says

    January 27, 2015 at 4:42 pm

    These look great for breakfast. They’re healthy too, I’ll definitely try making these soon!

    Reply
  7. Kayle (The Cooking Actress) says

    January 27, 2015 at 11:43 pm

    ummm I love the idea of granola muffins-esp. when they’re banana-bread like and healthy AND tasty!!!

    Reply
    • bakerbynature says

      January 29, 2015 at 7:18 pm

      I have been eating these like a mad woman! Crunchy banana bread muffins are an early morning god send 😉

      Reply
  8. Jessica says

    November 13, 2015 at 10:01 pm

    Can I use sea salt? And if I don’t have whole wheat flour will unbleached work for 1 3/4 cups?

    Reply
    • bakerbynature says

      November 16, 2015 at 5:35 pm

      Hi Jessica. Yes, both substitutions should work just fine. Enjoy!

      Reply
  9. Jill Patton says

    March 9, 2016 at 6:26 pm

    could you possibly bake the batter in mini loaf pans…???

    Reply
    • bakerbynature says

      March 10, 2016 at 5:45 pm

      Hi Jill. I think that would work fine, although most likely you’ll need to increase the bake time. I’d love to hear your results 😉

      Reply
  10. Saidah says

    January 5, 2017 at 11:23 am

    These look delicious and I love your recipes! I don’t have whole wheat flour can i just use regular flour for both ingredients?

    Reply
    • bakerbynature says

      January 5, 2017 at 2:25 pm

      Yes that should work just fine 🙂

      Reply
  11. Mita says

    January 17, 2018 at 2:28 pm

    Would the granola be super crunchy just as they are as is? Just curious because granola is hard to chew for some people who have soft teeth. Not sure if the texture changes after baking with the batter.

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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