You are here: Home / Recipes / / Muffins / Banana Oat Crunch Muffins
5 stars (from 3 ratings)
This post may contain affiliate links. Please read my affiliate policy.
These granola banana muffins are packed with bananas, nuts, and whole grains with greek yogurt to keep these Banana Oat Crunch Muffins moist and delicious! This recipe is vegetarian and easily dairy free.
Table of Contents
Muffins = Comfort Food
What is it about them…. not quite bread, sometimes teetering between a dessert and breakfast food. Sweet or savory, they’re a grab-and-go snack. Forever comforting, and always crave-worthy.
Simple to make too, usually in just one bowl with pantry staples. Freezer friendly and at the ready for a quick defrost at room temperature. I love keeping them on hand for all things snack food!
A friend of mine shared a banana yogurt muffin recipe with me from the Barefoot Contessa Cookbook. I was smitten. But from the original recipe, I made some changes to include healthier ingredients. White whole wheat flour + oats replacesall purpose flour, coconut oil replacesbutter, and brown sugar is usedinstead of white and reduced by 3/4 C!
I also include 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!
How to Make Greek Yogurt Banana Muffins
This easy banana muffin recipe comes together in one bowl, so clean up is a snap! Be sure you have a batch of granola ready to include in these whole grain muffins. Here’s how to do it.
- First, preheat the oven to 350 degrees and either line the muffin pans or spray it with pan spray. You’ll need two muffin pans. If not using two pans, allow the batter to rest while the first pan bakes.
- Second, sift the dry ingredients into a large bowl. Add the oats and brown sugar.
- Third, to the dry ingredients, add the oil and mix well.
- Fourth, mash the bananas in a small bowl. Whisk in the eggs, yogurt and vanilla. Add the wet ingredients to the dry and mix.
- Fifth, fold in diced bananas and granola (set aside 1/2 C granola to be sprinkled on the top of the muffins).
- Last, scoop the batter into the muffin pan, sprinkle granola on top of muffins and bake.
These banana yogurt muffins are big and the recipe yields 21 muffins. They’re a delicious choice for sharing at the office, with friends, or at brunch. They freeze beautifully too.
How to Freeze Granola Banana Muffins
Once completely cool, freeze muffins on a sheet pan. Once frozen, transfer the muffins to a freezer storage container. Individual muffins can be thawed at room temperature overnight.
A Few Recipe Tips
- For this banana muffins recipe, I include maple pecan Maple Pecan Granolabecause I almost always have some on hand. Store-bought granola can be used too, althoughthe 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.
- You’ll need two muffin pans. If not using two pans, allow the batter to rest while the first pan bakes.
- Dairy free? Yes please! Instead of greek yogurt use your favorite dairy free yogurt.
- Freezer friendly? Oh yes! Cool your granola banana muffins completely, then freeze individual muffins on a sheet pan. Once frozen, transfer to a lidded storage container. Thaw individual muffins at room temperature.
More Banana Recipes to Love
- Brown Sugar Banana Bread
- Fluffy Sourdough Banana Muffins
- Banana Oatmeal Chocolate Chip Muffins
- Breakfast Banana Nut Muffins – gluten free + vegan
Save Recipe Print Recipe
Granola Banana Muffins Recipe
Prep Time:30 minutes minutes
Cook Time:30 minutes minutes
Total Time:1 hour hour
Servings:21 Muffins
Calories:305kcal
Author:Traci York
Sweet, wholesome, and moist with a bit of crunch, these muffins make a delicious addition to brunch or for an afternoon snack. Pop them in the freezer to be enjoyed later too. They freeze beautifully. This recipe is vegetarian and easily dairy free!
Ingredients
- 2 C (296g) White Whole Wheat Flour , aka Ivory Wheat
- 2 Tbs Corn Starch
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 C (95g) Thick Rolled Oats
- 1 1/4 C (248g) Brown Sugar break up any chunks **See Ingrid's comment below about using maple syrup instead!
- 1 C (190g) Melted Coconut Oil Unrefined, warm to the touch
- 2 Large Eggs lightly beaten
- 1/2 C (136g) Unsweetened Greek Yogurt sub non dairy yogurt for dairy free
- 2 tsp Vanilla Extract
- 1 C (215g) Bananas mashed (about 2 bananas), overripe is good!
- 1/2 C (125g) Bananas diced (about 1 banana)
- 1 C (92g) Walnuts medium chop
- 1 1/2 C (170g) Granola divided* (see note)
- 1 C (95g) Coconut unsweetened shredded
Instructions
Preheat oven to 350F (177C).
Line two muffin pans with 21 muffin paper liners.
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.
Notes
*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
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 305kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 16mg | Sodium: 131mg | Potassium: 215mg | Fiber: 3g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
You might also like:
- Oats
- Oven Baked
Sign up for the Vanilla And Bean newsletter and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!
You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Previous Post: « Vegan Caesar Dressing with Kale and Parmesan
Next Post: Lemon Garlic Orzo with Roasted Vegetables »
Reader Interactions
11 comments
Amy
I made these today and they are delicious! Small changes that worked well:
— I had 4 overripe bananas and none suitable for the sliced banana part so I used all four: the weight was about equivalent to your two different banana ingredients.
— I added cinnamon and left out the coconut.
— half white whole wheat, half regular whole wheat.
Might cut the sugar back next time to see how they fare. But it did make a big batch!Reply
ingrid
hello traci: i found a muffin tray, and in the absence of brown sugar used one cup of maple syrup and subtracted 3 tablespoons of yoghurt (with your recipe for maple pecan granola): the muffins are delicious and will be packed to go up north! are you really up at 4 am responding to our delish-delirious comments? thanks for being our in-house chef.Reply
Traci
Haha… I am an early riser ;) but not that early lol. I think time differences may be reflected in the time stamps – IDK? So happy to hear your swaps and that you found a muffin tray! I looove these muffins so much… think I need to make a gf version. Thank you for your note, Ingrid. Have a great trip up North!
Reply
ingrid
hello traci,
can i use this recipe to bake a loaf instead of muffins? i left my muffin trays in my classroom and it’s the summer holiday!
thanks,
ingridReply
Traci
Hooray for summer holiday Ingrid! I’m sure it would be fine (although I’ve not tried it) but your bake time will be longer. Keep an eye on it… and do the toothpick test. Please let us know how you do!
Reply
Mary
I just made these and they are delicious. I was looking for a recipe to use up some of those over ripe bananas I had in the freezer and these were just perfect. I didn’t have any coconut and used homemade granola. Love the crunch.
Reply
Traci
Hooray! Thank you for your note, Mary! SO happy you enjoyed these muffins… it’s time for me to whip up another batch.. those over ripe bananas in the kitchen are calling! :D
Reply
Rachael
To substitute back to butter, would it be a one to one ratio? Thank you!
Reply
Traci
Hi Rachel! I’m sure it would be fine, but keep in mind butter has a percentage of water in it where coconut oil does not, so this may impact the outcome. Please let us know how you do!
Reply
Bubblybunny
I have tried many many banana bread/muffin recipes and this one wins the race, hands down. These are THE BEST banana muffins I’ve ever had in my life. I used an almond vanilla granola (store bought) and reduced the sugar to 1 cup. I also used 1 cup of Greek yogurt and 1/2 cup of coconut oil. I was also very generous with my splash of vanilla extract. I didn’t have whole wheat flour, so I substituted with 1 1/2 cup of All Purpose flour and 1/2 cup of bran flakes. The muffins were moist and soft and with the crunchy granola topping, the taste and texture was just out of this world!! :) Thank you so much for sharing this recipe. :)Reply
Traci
This is so great to hear Bubblybunny! Thank you for letting us know and sharing your modifications! It is a good recipe and the granola makes them extra special! I hope you were able to freeze a few for later… I’m ready to make another batch!
Reply
5 from 3 votes
Leave a Comment & Rate this Recipe
This site uses Akismet to reduce spam. Learn how your comment data is processed.