Banana Crunch Muffins

Name: Banana Crunch Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 3 ripe bananas, mashed; 1/2 cup sugar; 1/4 cup brown sugar; 1/2 cup vegetable oil; 2 eggs; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts or pecans; 1/2 cup chocolate chips (optional)

Highlighted under: Baking & Desserts

Delightfully moist and bursting with flavor, these Banana Crunch Muffins are a perfect blend of sweetness and crunch.

Created by

Emily

Last updated on 2026-01-02T20:54:28.314Z

These Banana Crunch Muffins are not just a treat for your taste buds, but also a great way to use up overripe bananas. With a delightful crunch from nuts and a moist interior, they make for a perfect breakfast or snack.

        Why You'll Love This Recipe
        Moist texture with a delightful crunch
Perfectly sweet without being overwhelming
Easy to make and great for using up ripe bananas

      

The Perfect Breakfast Treat

Start your day off right with these Banana Crunch Muffins, the ideal breakfast companion that combines nutrition with delightful flavor. The combination of ripe bananas and crunchy nuts creates a satisfying texture that will keep you energized throughout the morning. Whether paired with a cup of coffee or enjoyed on their own, these muffins offer a delicious way to kick-start your day.

What’s more, these muffins are not just tasty; they also provide a great way to sneak in some healthy ingredients. The bananas add natural sweetness and moisture, while the nuts contribute healthy fats and protein. This means you can enjoy a treat that satisfies your sweet tooth without the guilt!

Versatile and Customizable

One of the best things about Banana Crunch Muffins is their versatility. You can easily adjust the recipe to suit your taste preferences or dietary needs. Feel free to swap out walnuts for pecans or substitute the chocolate chips with dried fruits or seeds. This adaptability makes them a favorite for families with varying tastes, ensuring everyone can enjoy a batch tailored to their liking.

Additionally, these muffins are great for meal prep. You can make a large batch and store them in an airtight container for up to a week, making them a convenient grab-and-go option. They also freeze well, so you can always have a delicious homemade snack on hand.

Tips for the Best Muffins

To ensure your Banana Crunch Muffins turn out perfectly every time, it’s crucial to use ripe bananas. The riper the bananas, the sweeter your muffins will be. Look for bananas with brown spots for optimal flavor and moisture. If you’re short on time, you can quickly ripen bananas in the oven by placing them on a baking sheet at 300°F (150°C) for about 15-20 minutes.

Another essential tip is to avoid overmixing your batter. Gently folding the dry ingredients into the wet ensures a tender muffin. Overmixing can lead to dense, tough muffins, which is not what we want! Remember, a few lumps in the batter are perfectly fine.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Wet Ingredients

3 ripe bananas, mashed
1/2 cup sugar
1/4 cup brown sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract

Add-ins

1/2 cup chopped walnuts or pecans
1/2 cup chocolate chips (optional)

Mix all the ingredients well to ensure a consistent batter.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking soda, salt, and cinnamon.

Combine Wet Ingredients

In another bowl, mix the mashed bananas, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the nuts and chocolate chips if using.

Fill Muffin Tins

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Enjoy your freshly baked Banana Crunch Muffins!

Storing Your Muffins

Proper storage is key to keeping your Banana Crunch Muffins fresh. Once they have cooled completely, store them in an airtight container at room temperature for up to five days. If you want to keep them for a longer period, consider freezing them. Wrap each muffin tightly in plastic wrap and place them in a zip-top freezer bag. They can be frozen for up to three months, making them a convenient snack option.

When you're ready to enjoy a frozen muffin, simply thaw it at room temperature or pop it in the microwave for a few seconds to warm it up. This will revive the delicious flavors and textures, making it taste freshly baked!

Serving Suggestions

These Banana Crunch Muffins can be enjoyed in a variety of ways. For a delightful breakfast, serve them warm with a pat of butter or a drizzle of honey. You can also pair them with yogurt and fresh fruit for a balanced meal that is both satisfying and nutritious.

For a fun twist, consider turning your muffins into a dessert. Warm them slightly and serve with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of warm muffins and cold toppings creates a delicious contrast that is sure to please any sweet tooth.

Questions About Recipes

→ Can I use frozen bananas?

Yes, just make sure to thaw and drain any excess liquid before mashing.

→ How should I store the muffins?

Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ What can I substitute for eggs?

You can use applesauce or a flaxseed meal mixture as an egg substitute.