Chocolate Chip Banana Crunch Muffins

These are the ultimate banana muffins to make when you want a little morning indulgence. I added chocolate chips, pecans, coconut, and Purely Elizabeth Chocolate Cookie Granola. I recently received a sample of their new cookie granola and loved it! I decided to try baking with it, and it is definitely the star ingredient in these muffins. It adds the perfect amount of crunch and texture to these bakery style muffins. Enjoy with your morning coffee or tea for a decadent start to your day.

Ingredients

1 ¾ cup flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ cup butter, room temperature (dairy free for vegan)

¾ cup brown sugar

2 eggs (flax eggs for vegan*)

1 teaspoon vanilla

3 bananas, blended/mashed well so there are no chunks

¼ cup milk (almond or oat milk for vegan)

½ cup chopped pecans

½ cup chocolate chips (dairy free for vegan)

½ cup shredded coconut (I used unsweetened)

¾ cup chocolate chip granola, (I used Purely Elizabeth Chocolate Chip Cookie Granola)

Directions

Preheat oven to 350 degrees and line a 12-cup muffin pan. 

In a medium bowl, sift together the flour, baking soda, baking powder, and salt. In a bowl of an electric mixer, beat the butter and brown sugar until creamy. Add in the eggs and beat until smooth. Then add in the bananas, vanilla, and milk. Don’t overmix, it should be a little lumpy. 

Add in the flour mixture until well combined. 

With a spatula, stir in the pecans, chocolate chips, coconut, and ½ cup of the granola. Spoon the batter into the muffin tins. Sprinkle the remaining granola on top of the muffins. Bake 25-30 minutes. If using flax eggs, it will take the full 30 minutes. Let muffins rest for 10 minutes before eating.

Makes 12 muffins

*To make one flax egg, mix 1 tablespoon flax meal with 3 tablespoons water and let sit for a few minutes until thickened. Double for 2 eggs.