Banana Crunch Muffins with Blackberries

A winning contestant in the 2004 Summer Loaf Bread Baking Contest.  Photo courtesy of Alissa Silver.

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Servings 12muffins
Prep Time 20 minutes
Cook Time 25 - 30minutes
Submitted By Linda Langley
Rating
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  • 2
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12muffins
Prep Time 20 minutes
Cook Time 25 - 30minutes
Submitted By Linda Langley
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Line muffin tin with paper liners or oil well; set aside.
  2. In a medium bowl, mix together flour, sugar, baking powder, baking soda, and salt; set aside.
  3. In a second bowl, whisk together cooled melted butter, egg, milk, vanilla extract, and mashed banana. Fold the flour mixture into the egg mixture, taking care not to over-mix. Gently fold in the diced banana, walnuts, ¼ cup granola, coconut, and blackberries.
  4. Portion the batter into the prepared muffin tin, about 1/3 cup each, topping each muffin with the remaining granola. Bake until golden brown and a tester inserted in the center comes out clean, 25 – 30 minutes.
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Recipe Comments

2 thoughts on “Banana Crunch Muffins with Blackberries

  1. Wynona Hirschey

    I love this recipe! I changed it a little… I made this vegan by using Bob’s Red Mill egg replacer, vegan Earth’s Balance butter and almond milk. I used pecans instead of walnuts; mainly because my homemade granola had pecans in it and I used frozen raspberries. This one is going in my cookbook and will be a common muffin recipe in my home. Fantastic!

    Reply

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