Banana Chocolate Chip Granola Muffins

Happy Monday, and happy Secret Recipe Club day! This month, I was assigned The Kitchen Witch, an awesome food blog written by Rhonda. Rhonda rides a Harley and is a mother of 6 (!), and basically just seems like the coolest chick around. She also makes some pretty delicious looking food, and I was so excited to give one of her recipes a try. Several of her recipes are now on my to-make list, like this Orange Chicken and this Jalapeno Cheddar Cornbread. First though, I decided to make Banana Chocolate Chip Granola Muffins. We’re in our temporary apartment now (yay for insurance!), but I made these back when we were still staying with my parents, so we all got to enjoy the deliciousness of these muffins for breakfast/dessert (seriously, they’re good enough to be dessert). They’re moist, hearty because of the granola, and just all around so tasty. You’ll love them!

As an experiment, I decided to make them three ways: 4 muffins with the granola topping in Rhonda’s recipe, 4 muffins topped with turbinado sugar, and 4 muffins without a topping. They were all good, but the consensus was that Rhonda’s granola topping was the favorite – she knows what’s up, that’s for sure!

Printable Recipe
Makes 12 muffins

for the muffins:
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 ripe medium bananas, mashed
3/4 cup sugar
1 egg
1/3 cup butter, melted
1 1/2 cups chocolate chunk granola (I used Back to Nature and it was delicious!)
1/2 cup mini chocolate chips
turbinado sugar, if desired

for the granola topping:
2 tbsp flour
1/3 cup brown sugar
1/8 tsp cinnamon
2 1/2 tbsp butter, melted
1/2 cup granola

Whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside.

In a separate bowl, beat together the bananas, sugar, egg and butter until fully combined.

Gradually stir the banana mixture into the flour mixture.

Stir in the granola and the chocolate chips.
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Line a muffin tin with baking cups, and fill with the batter and set aside.

In a small bowl, combine the flour, brown sugar, cinnamon, melted butter, and granola.

Top the muffins with the granola topping (or a sprinkle of turbinado sugar, if desired).

Bake at 375 for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

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Adapted from The Kitchen Witch


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