Whole Wheat Banana Walnut Muffins with Granola Topping
These hearty banana muffins combine white whole wheat flour with thick rolled oats for extra texture and nutrition. Loaded with mashed and diced bananas, crunchy walnuts, and coconut, each muffin gets topped with granola before baking for added crunch. The coconut oil keeps them moist while Greek yogurt adds protein. Perfect for breakfast, brunch, or an afternoon snack when you want something wholesome yet indulgent.
Ingredients
- 2 cup White Whole Wheat Flour
- 2 tbsp Corn Starch
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Sea Salt
- 1 cup Thick Rolled Oats
- 1 ¼ cup Brown Sugar, break up any chunks
- 1 cup Virgin, Unrefined Coconut Oil, melted, warm to the touch
- 2 Large Eggs, lightly beaten
- ½ cup Greek Yogurt
- 2 tsp Vanilla Bean Paste, or Vanilla ExtractVanilla extract1:1cost
no visual specks
- 1 cup Bananas, mashed (about 2 bananas)
- ½ cup Bananas, diced (about 1 banana)
- 1 cup Walnuts, medium chop
- 1 ½ cup Granola, divided
- 1 cup Coconut, unsweetened and shredded
Instructions
- 1
Preheat oven to 350F
- 2
Line two muffin pans with 21 muffin paper liners
- 3
Sift flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl
- 4
Add oats and brown sugar to flour mixture and stir
- 5
Add melted coconut oil to flour mixture and mix well with wooden spoon until thick
- 6
Whisk eggs, yogurt, vanilla bean paste and mashed bananas in a small bowl until combined
- 7
Pour egg mixture into flour mixture and stir gently until evenly distributed
- 8
Fold in diced bananas, walnuts, 1 cup granola and coconut until distributed
- 9
Scoop 1/4 cup batter into each muffin cup
- 10
Sprinkle remaining granola over each muffin, about 1 tablespoon per muffin
- 11
Bake for 25-30 minutes until toothpick comes out clean and tops are golden brown
- 12
Remove muffins from pan after 10 minutes and cool completely on cooling rack
Tips
Use an overfilled large cookie scoop (#20) to make portioning the thick batter easier and more consistent.
Make sure coconut oil is melted but only warm to the touch to prevent cooking the eggs when mixed.
Break up any chunks in brown sugar before adding to ensure even distribution throughout the batter.
Good to Know
Store in covered container for up to two days at room temperature
Can be frozen in freezer-proof container or storage bags for longer storage
Cool completely before serving for best texture
Common Mistakes
Don't overmix the batter after adding wet ingredients to avoid tough muffins
Let coconut oil cool to warm temperature to prevent cooking the eggs
Remove from pan after 10 minutes to prevent soggy bottoms
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular rolled oats instead of thick rolled oats?
Yes, but thick rolled oats provide better texture and hold their shape during baking. Regular oats will work but may break down more.
What if my coconut oil is solid?
Gently warm it until melted but let it cool to warm temperature before mixing to prevent cooking the eggs in the batter.
How long will these muffins keep frozen?
Properly stored in freezer bags or containers, these muffins will keep for up to 3 months in the freezer.