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Ina Garten Banana Crunch Muffins

Ina Garten Banana Crunch Muffins - recipe card
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These banana crunch muffins are incredibly moist and tender, packed with sweet mashed bananas and a delightful crunch from granola and walnuts. Inspired by Ina Garten’s classic recipe, they’re perfect for breakfast or a snack, with a streusel-like topping that adds a lovely texture. The combination of flavors and textures makes these muffins a standout treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup mashed ripe banana (about 2 medium bananas)
  • 1/2 cup granola, plus 2 tablespoons for topping
  • 1/4 cup chopped walnuts, plus 1 tablespoon for topping
  • 2 tablespoons packed light brown sugar (for topping)

Instructions

  1. Preheat the oven to 350°F (177°C). Line a standard 6-cup muffin tin with paper liners or grease well with nonstick spray or butter.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. In a medium bowl, whisk the melted butter, egg, and vanilla until smooth and slightly frothy.
  4. Add the mashed banana to the wet ingredients and stir until well incorporated. The mixture should be thick and fragrant.
  5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no dry streaks remain. Do not overmix; a few lumps are fine.
  6. Gently fold in 1/2 cup granola and 1/4 cup chopped walnuts. The batter will be thick.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. In a small bowl, combine the remaining 2 tablespoons granola, 1 tablespoon walnuts, and brown sugar. Sprinkle this topping evenly over the muffins.
  9. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  10. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freezing: Wrap individually in plastic wrap and freeze in a zip-top bag for up to 2 months. Reheat: Thaw at room temperature or microwave on high for 20-30 seconds. For a crisp top, reheat in a 300°F (150°C) oven for 5-7 minutes.

Nutrition

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Find it online: https://inagartencooks.com/ina-garten-banana-crunch-muffins/