These Banana Crunch Muffins are a favourite of mine because I like a little crunch in my muffins. Plus they have just a hint of cinnamon in them. These are delicious warm, but also freeze beautifully. Wrap these Banana Crunch Muffins individually for snacks or school lunches.
Banana Crunch Muffins
2 cups all-purpose flour
2 tsps baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
3/4 cup light brown sugar
1/2 cup unsalted butter, melted
3 medium very ripe bananas, mashed
1 tsp vanilla extract
3/4 cup low-fat granola
Preheat oven to 350F. Line a 12 standard muffin tray with paper liners.
In a large bowl whisk together flour, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients; set aside. In a medium-size bowl, combine the eggs, light-brown sugar and melted butter. Whisk until smooth. Add mashed banana and vanilla. Pour banana mixture into well in dry ingredients; stir until just moist.
Divide batter evenly in muffin tray. Sprinkle granola over muffins and gently press into batter. Bake for 20 – 25 minutes or until toothpick inserted comes out clean. Let cool in tray 5 minutes then remove to cooling rack.