Directions
Heat oven to 350 deg F
Line 24 muffin cups with paper liners
Sift flour, sugar, salt, baking powder, baking soda, and salt together into bowl of electric mixer. Add melted butter. Use paddle attachment to mix.
Combine eggs, milk, vanilla, and mashed bananas to flour/butter mixture. Blend well but don’t overmix.
Fold in diced bananas and granola.
Spoon batter into muffin papers, filling to the top.
Top muffins with Maple Sprinkles or Granola.
Bake for 25-30 minutes, until tops are brown and a toothpick comes out clean.
Cool slightly and remove from pan. Serve warm or cooled.
Recipe Note
Try all of the Barred Woods Maple Crunch Granola varieties. We used the Blueberry granola here but any of the different varieties will work.
Add extra pecans for an extra nutty flavor.
These muffins are great served warm with vanilla ice cream and a drizzle of pure Vermont maple syrup for a delicious dessert.
Nutrition
Nutrition
- Serving Size
- 1 muffin
Amount/Serving
% Daily Value
- Carbs
- 29.2 grams
- 11%
- Fat
- 6.2 grams
- 8%
- Saturated Fat
- 2.6 grams
- 13%
- Fiber
- 1.4 grams
- 5%
- Sugar
- 10.4 grams
- Protein
- 3.5 grams
