Tender and moist, Banana Oat Crunch Muffins are packed with bananas, nuts, oats and whole wheat. Delicious for breakfast, a snack or brunch.
Muffins = Comfort Food
What is it about them…. not quite bread, sometimes teetering between a dessert and breakfast food. Sweet or savory, they are a grab-and-go snack… or slow food to be enjoyed alongside soup or chili.
And then there’s banana bread or muffins. I don’t recall falling in love with banana muffins until well into my twenties. I’m not even sure when the love affair began or what recipe it was from.
But I remember the first time I tasted the recipe from which Banana Oat Crunch Muffins came. It was in my teaching days. I had just let out a classroom of 30 energy-filled adolescents from their science class. It had been a challenging lesson, not because of the kiddos, but just the sheer management of that day’s particular lesson, which included lots of water, food coloring, salt, and test tubes. We were testing water density.
Just imagine 30 6th graders in a classroom, doing water experiments with one sink and food color! Okay. Can you see this?
This was the third class within a three-hour timeframe, too, so by that time, and with three more to go, I was feeling particularly run down that day. It was Friday, and I was ready for the weekend to begin.
With the students off to their next class, I headed to a meeting with other teachers. There is where I discovered these muffins.
I remember them so distinctly because they made my day. A fellow teacher had brought them to share, and they couldn’t have shown up at a better time. I was hungry. I wanted to eat.
These muffins, y’all. I think banana muffin love has been rekindled.
From the original recipe, I made some changes to include healthier ingredients. White whole wheat flour + oats replaces all purpose flour, coconut oil replaces butter, and brown sugar is used instead of white and reduced by 3/4 C! I also included yogurt instead of milk, to add a bit of sourness and to tenderize the muffins. By no means would I call these health food – re: sugar – but beyond that, these muffins are improved. Progress!
Part of the crunch factor comes from granola that’s folded into the batter, then sprinkled on top before baking. For this recipe, I included maple pecan homemade granola because I almost always have some on hand. Store-bought granola can be used, although the muffins will be sweeter due to the increased sugar content of commercial granola; just make sure it doesn’t have any dried fruit in it.
These muffins are big and the recipe yields 21 muffins. They’re a delicious choice for sharing at the office, with friends, your fellow teachers, or at brunch. They freeze beautifully too.
Sending many thanks to all mom’s (pet moms too!) on this Mother’s Day and to all those who have been like moms. Have a beautiful weekend.
Banana Oat Crunch Muffins
- 2 C White Whole Wheat Flour 296g, aka Ivory Wheat
- 2 Tbs Corn Starch 16g
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 C Thick Rolled Oats 94g
- 1 1/4 C Brown Sugar break up any chunks, 248g
- 1 C Melted Virgin Unrefined Coconut Oil, warm to the touch, 189g
- 2 Large Eggs lightly beaten, 278g
- 1/2 C Greek Yogurt 136g
- 2 tsp Vanilla Bean Paste 16g, or Vanilla Extract
- 1 C Bananas mashed (about 2 bananas), overripe is good!, 214g
- 1/2 C Bananas diced (about 1 banana), 126g
- 1 C Walnuts medium chop, 92g
- 1 1/2 C Granola divided* (see note), 170g
- 1 C Coconut unsweetened shredded, 92g
Preheat oven to 350F (177C).
Sift the flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl. Add the oats and brown sugar. Stir. To the flour/oat mixture add the melted coconut oil. Using a wooden spoon, mix well (the batter will be thick).
In a small bowl, whisk the eggs, yogurt, vanilla bean paste and mashed bananas until combined. Pour into flour mixture and stir in, gently, until ingredients are evenly distributed.
Gently fold in the diced bananas, walnuts, 1 C (113g) granola and coconut until all ingredients are distributed. The batter should be thick.
Using a measuring scoop, scoop 1/4 C (82g) into each muffin cup. Or use a overfilled large cookie scoop (#20) to make portioning a snap! Use the remaining 1/2 C (57g) granola to sprinkle about 1 Tbs over each muffin.
Bake for 25-30 minutes or until a toothpick comes out clean. The tops of the muffins should be golden and some dark golden brown.
Remove muffins from pan about 10 minutes out of the oven. Cool completely on cooling wrack.
Store in a covered container for up to two days or freeze in a freezer proof container or freezer storage bags for up to two weeks.
*Store-bought granola may be used (with no dried fruit), but the muffins will be sweeter due to increased sugar content.
Inspired by The Barefoot Contessa Cookbook
Thank you for reading! If you make this recipe, be sure to post it to Facebook, Instagram, or Twitter notify me @vanillaandbean (IG) or @TraciVandB (Twitter) and tag #vanillaandbean! I’d love to see what you’ve made! Follow me on Pinterest, too, for more deliciousness!