Banana Crunch Muffins

By Chef Megan Joy / March 28, 2012

These muffins could easily be thrown into a category I like to call ‘power muffins’. In the summer months, I find myself to be even more active than I am in the winter. My body recognizes that and naturally craves healthy, energizing fuel. I often forgo the Cliff bars and trail mix packages for homemade snacks.

This sturdy muffin, loaded with granola, banana, whole grains, and nuts is a nice reward at the top of a climb. If I wasn’t making these as an afterthought to use up the bananas ripening in my counter top fruit bowl, I probably would have played around with the flour ratios a little more. Perhaps add some oat or quinoa flour, maybe some flax seeds, and a handful of chia seeds.

For a sweeter treat, chocolate chips or espresso powder would be a delightful touch too.

I first started making these muffins back in my college days, when I was obsessed with Ina Garten, and this is a great banana muffin recipe. Not too heavy, full of banana flavor, and the right mix of crunch. I’m glad to have created an adaptable altitude variation so that my friends and I can still enjoy them during summer hikes to alpine lakes, on fly fishing excursions, or road trips further west.

The recipe makes a generous amount, so stick some in the freezer to have on hand for guests or to pull out the night before your next hike.

How to make this recipe:

Banana Crunch Muffins (adapted from The Barefoot Contessa by Ina Garten)
2 cups all-purpose flour
1 cup whole wheat flour
1 2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt

2 sticks (8 oz) unsalted butter, melted
2 eggs
3/4 cup whole milk
2 teaspoons vanilla extract
2 mashed very ripe bananas
1 diced ripe banana
1 cup chopped walnuts
1 cup granola

Preheat your oven to 350 F. Combine the flours, sugar, baking powder, and salt. In another bowl, whisk together the melted butter, eggs, milk, and vanilla until smooth. Pour the butter mixture over the dry ingredients and fold until almost combined. Add the bananas, walnuts, and granola, and fold gently until just mixed.

Portion into paper-lined muffin cups, filling each cup to the top. Bake for about 20 minutes until the centers are set and the muffins are a light golden brown along the edges. Cool slightly and remove from the pan. When completely cooled, wrap the muffins to stick in your backpack!

About the author

Chef Megan Joy

7comments
kelley {mountain mama cooks} - May 18, 2012

I made a version of these this morning adding a little sugar. I’m wondering did you omit the sugar all together or was it an accidental omission? Either way, they were delicious!!

Reply
    Chef Megan Joy - May 20, 2012

    Oh my I forgot to add the sugar to this recipe! And I try so hard to make sure I include everything…thanks Kelley! Glad they came out ok 🙂 I’ve updated the recipe with the revised sugar amounts.

    Reply
Cheryl - August 1, 2012

I made these a few weeks ago now and they were delicious! A big hit with the family, which is hard sometimes as I have a picky husband and preschooler! I love the idea of using granola in them. I didn’t have any nuts so I used extra granola. I am getting ready to make them again today. So glad I found your blog. I live at about 6000 ft so it is nice to have all these adapted recipes!

Reply
    Chef Megan Joy - August 27, 2012

    Hi Cheryl, happy to help!

    Reply
How to make high altitude baking recipe for stone fruit crostata from scratch — above sea level High Altitude Baking and Recipes with Executive Chef Megan Joy - August 10, 2012

[…] menu planning for the trip too- easy to assemble but delicious breakfasts, lunches, and dinners. Banana Crunch Muffins, caprese salad, grilled fish […]

Reply
Jessica - December 21, 2013

I’m at 13,000 in La Paz Bolivia. Do I need to make any further alterations to your recipes or should they work at this altitude as well?

Reply
    Chef Megan Joy - December 23, 2013

    Hi Jessica,

    For your altitude I highly suggest reducing the chemical leaveners- baking soda and baking powder even more. Try another 1/4-1/2 teaspoon.

    Reply
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