Banana And Granola Muffins

Recipe Courtesy of Bintu Hardy, Founder of Recipes From A Pantry.

These tasty banana and granola muffins are perfect for grab and go breakfasts, long lazy brunches, lunch boxes and after school snacks. And what’s more, banana granola muffins are sooooooooo easy to make! Mash up your overripe bananas and mix with standard muffin ingredients for the basic batter. Then make a quick granola streusel topping using your favourite fruity and nutty granola and top the muffins with as much of this as you can—the messier the streusel topping, the better! A quick 25 mins in the oven and you are good to go.

Makes: 12 muffins
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients

For the banana muffins:
3.5oz salted butter, melted and cooled
8.8oz self-raising flour
2 overripe bananas, peeled and mashed
1 tsp baking powder
1.5 teaspoons ground cinnamon
1 teaspoon vanilla
2.6oz caster sugar
2 tablespoons maple syrup
5.3oz Greek yoghurt
2 large eggs, beaten
1 large handful of granola

For the cashew streusel topping:
3.5oz cashews, roughly chopped
1.7oz flour sifted
5.3oz granola
4 tablespoons maple syrup
A large pinch of ground nutmeg

Instructions

Preheat your oven to 350F and line a 12-cup muffin tray with muffin cases.

Add all the ingredients from the melted butter thought to the eggs into a food processor and whiz until just combined.

Then mix in the granola before dividing the batter equally into the muffin cups.

Make the cashew streusel topping by mixing all the ingredients together in a bowl and dividing the topping evenly over the muffins.

Bake in the oven for 25-27 mins or until a skewer inserted into a muffin comes out clean.

Bintu Hardy is a passionate food and travel blogger who creates easy, fresh and exciting recipes with colour, flavor and a dash of spice. You can find her cooking up a storm or waxing lyrical about her travel adventures on her blog Recipes From A Pantry, Instagram @recipesfromapantry or Twitter @recipespantry.