Crunchy Banana Muffins Recipe

Crunchy Banana Muffins Recipe

  • 1 (14 ounce) box Pillsbury® Banana Quick Bread & Muffin Mix
  • 1 cup milk
  • 1/2 cup butter or unsalted butter, melted, cooled
  • 2 teaspoons vanilla
  • 2 eggs
  • 1/2 cup finely chopped walnuts
  • 1/2 cup low fat granola
  • 1/2 cup coconut
  • 1/4 cup quick-cooking rolled oats
  • 2 tablespoons wheat germ (optional)
  • 1 small banana, diced
  • 2 tablespoons coarse granulated sugar
  1. Heat oven to 375 degrees F. Line 8 jumbo muffin cups with paper baking cups or spray with nonstick cooking spray. In large bowl, combine quick bread mix, milk, butter, vanilla and eggs; stir 50 to 75 strokes with spoon until mix is moistened.
  2. Add all remaining ingredients except coarse sugar; mix well. Divide batter evenly into paper-lined muffin cups. Sprinkle batter in each cup with coarse sugar.
  3. Bake at 375 degrees F for 22 to 32 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes. Remove from muffin cups. Cool 10 minutes. Serve warm or cool.
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