Banana Bread Bonanza Muffins

First, we baked the cozy flavor of banana bread into Michele's Breakfast Nook Banana Bread Granola. Now we’re baking that granola right back into banana bread muffins! These muffins are soft and tender with plenty of banana flavor, finished with a crispy, golden granola topping that adds just the right crunch. Made with simple ingredients and cozy flavors, they’re a tasty update on a classic bake and an easy way to turn breakfast (or snack time) into something extra special.

Makes 6-8 Muffins

Ingredients:

2 medium ripe bananas 

1 large egg 

¼ cup olive oil 

1 tsp vanilla extract 

¼ cup sour cream 

1 cup brown sugar 

2 1/2 cups Michele's Breakfast Nook Banana Bread Granola, divided  

1 1/2 cups all-purpose flour 

1 tsp baking powder 

½ tsp salt 

½ tsp cinnamon 

¼ tsp cardamom 

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, mash the bananas using a fork. Then add egg, olive oil, vanilla, sour cream and brown sugar until combined.   
3. In a separate large bowl combine flour, baking soda, salt, cinnamon, cardamom, with two cups of the granola, and mix until combined.
4. Take your wet mix and fold into your dry mix until combined.
5. Line a muffin tin with baking safe liner cups. Fill each cup ¾ up and top with the reserved ½ cup of granola.
6. Bake in the preheated oven for 30 minutes. Check with a toothpick until it comes out clean. Bake for one to two minutes at a time until the muffins pass the toothpick test. Allow them to cool for 30 minutes before enjoying.

Storage: 

Store baked and cooled muffins at room temperature for two days and refrigerated for up to a week. You can also freeze muffins in an airtight container.