Banana Crunch Muffins [RECIPE]

Banana Crunch Muffins
Our Banana Crunch Muffins are jam packed with real fruit flavor. But it is our homemade granola, walnuts and coconut that give it that tempting crunchy goodness. (Photo by Jathan Fink, Jadeworks Entertainment)

We always seem to have bananas hanging around in various stages of ripeness. When they’re almost blackened, but still somewhat firm, it is the perfect time to make this brunch favorite. Topped with a crunchy simple granola and packed with tasty, healthy goodies like coconut and fruit, our Banana Crunch Muffins are a portable treat perfect for the kiddies to grab on their way out the door so they still get a bit of breakfast, even if they are running a little behind schedule.

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Blueberry Muffins

Blueberry Muffins

As healthy as they are delicious, blueberry muffins bake up light and fluffy and make for a portable breakfast or mid-morning snack.

Packed full of antioxidants and other healthy nutrients, farm-fresh blueberries infuse these muffins with tons of delicious spring flavor. Tossing the blueberries with some flour keeps them from sinking to the bottom of the muffins as they bake. Sprinkling granulated sugar on the unbaked muffin tops adds a little extra crunch.

PREP: 10 minutes
BAKE: 30 minutes
COOL: 10 minutes

  • 1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk
  1. Preheat the oven to 375°F. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together the flour, baking powder and salt. Working over the bowl, toss the blueberries in a fine sieve with about 1 1/2 teaspoons of the flour mixture to lightly coat; set aside the flour mixture and blueberries.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Mix in the vanilla.
  3. With the mixer on low speed, add the reserved flour mixture, beating until just combined. Add milk, beating until just combined; do not overmix. Using a rubber spatula, fold in the blueberries. Divide the batter evenly among the prepared muffin cups.
  4. Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer the pan to a wire rack to cool 10 minutes. Turn the muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

YIELDS: 1 dozen

© 2011 Jadeworks Entertainment