We occasionally have granola for breakfast. Problem is, there is always a large amount of crumbs left at the bottom of the box. So instead of throwing out almost two cups of granola crumbs, I poured them all into a Ziploc bag and vowed to use them in some sort of baking.
Well today I had three super ripe bananas that needed to be used immediately or end up in the trash tomorrow morning. I usually make a banana bread but I thought muffins would be more fun for the kids. Then I remembered those crumbs. What a great crunchy topping they would make!
Crunchy Top Banana Nut Muffins
- 1/2 cup (1 stick) unsalted butter
- 2 eggs (large or extra-large), lightly beaten
- 1/2 cup sour cream or plain yogurt
- 3 LARGE, very ripe bananas, mashed
- 2 tsp vanilla
- 2 cups of flour
- 3 tbsp ground flaxseed meal (optional)
- 3/4 cup sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chopped walnuts or pecans, lightly toasted
- 3/4 cup granola crumbs (or ground up granola)
- 1 tbsp sugar
Adjust the oven rack to the lower-middle position. Preheat oven to 375 degrees F.
Melt the butter. A large glass mixing bowl in the microwave works great. Set aside to cool. In the meantime; whisk the flour, flaxseed, sugar, baking soda and salt together in a separate mixing bowl. Set aside
Add the mashed bananas, sour cream/yogurt, eggs and vanilla to the melted butter bowl. Mix well. Next add the dry ingredients and walnuts to the bowl and fold until just combined. Don't over mix. Pour the mixture into lined muffin pans, a large cookie scoop works well for this.
Mix the granola and tablespoon of sugar together in a bowl.
Bake for 20-25 minutes. If a toothpick comes out clean then they're done. If not, then bake for a few more minutes.
Let cool for 5 minutes. Remove muffins from the pan and place them on a cooling rack.