I don’t think I have shared a muffin recipe for a long while. What is up with that, right? I think the last 2 muffins recipes I shared were these pumpkin pie cashew streusel granola muffins and vegan olive oil and blood orange muffins. Time to remedy this and get back into the swing of things with these, oh simple but oh so good, banana granola streusel muffins.
I know I know I have to start with these ones. I am calling them the double breakfast muffins. Ok, I am stating the obvious here, muffins are the perfect breakfast food. Banana muffins take it one step farther by being the breakfast food to write home about – oh that creamy banana’ey flavour in every bite. But the clincher – well that is the granola. Toping these banana muffins with oh so crunchy, bursting with a million fruits in it granola – they become the just so indescribably good breakfast food.
They are great for food on the go too. We recently had to lovey day in Ipswich with the girls where we spent ages opening every single drawer in the local museum exploring secret natural history treasures before settling down to read stories about said treasures. We also managed to fit in some time at the local playground and a book shop where we got a thousand and one books including Harry Potter book 4 and 5 in preparation for our trip to the Harry Potter Studios.
And guess what kept us going the whole time – yeap, it was these banana granola muffins.
These banana granola muffins are sooooooooo easy to make. Mash up your overripe bananas and mix into the standard muffins ingredients for the basic batter. Then make a quick granola streusel / crumble using your favourite granola and top the muffins with as much crumble as you can. The messier the crumble topping the better. Honest. A quick 25 mins in the oven and you are good to go.
Cashew butter or peanut butter on these granola banana muffins is a must. Especially when served warm alongside a cup of warm smokey flavoured tea. Just the best thing ever.
Can I ask – do you guys like crumble topping on muffins or do you prefer them plain? And what amazing muffin recipe have you tried lately. Please do tell as I NEED more muffin recipe sin my life,
Before I share the recipe though can I please tell you about the awesome 30% OFF on smart appliances from smart appliances? These guys bring you Smart appliances that you just NEED to have. Like their fab smart scales, which as you weigh out the ingredients, the accompanying app will calculate the total calorific and nutritional value of your meal and send it to your phone.
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So here is how to make the banana granola streusel muffins. Please try them and come back and tell me what you think.
This post is sponsored by some really lovely folk. Thank you for supporting them, as they make it possible for me to continue dreaming up recipes, travel plans and much more for you. Opinions as always, are my own.
Banana Granola Streusel Muffins
- 100 g (3.5oz) salted butter melted and cooled
- 250 g (8.8oz) self-raising flour
- 2 ripe bananas peeled and mashed
- 1 tsp baking powder
- 1.5 tsp ground cinnamon
- 1 tsp vanilla
- 75 g (2.6oz) caster sugar
- 2 tbsp maple syrup
- 150 g (5.3oz) Greek yoghurt
- 2 large eggs beaten
- 1 large handful of granola
For the cashew streusel topping
- For the cashew streusel topping
- 100 g (3.5oz) cashews roughly chopped
- 50 g (1.7oz) flour sifted
- 150 g (5.3oz) granola
- 4 tbsp maple syrup
- A large pinch of ground nutmeg
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and line a 12 cup muffin tray with paper cases or use a silicon muffin tray.
Add all the ingredients from the melted butter thought to the eggs into a food processor and whiz until just combined.
Then mix in the granola before equally dividing the batter into the muffin cups.
- Make the cashew streusel topping by mixing all the ingredients together in a bowl and diving the topping evenly over the muffins.
- Bake in the oven for 25-27 mins or until a skewer inserted into a muffin comes out clean.
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