Banana Crunch Muffins

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These are great! I left out the coconut since we aren't big fan. Everyone loved these.

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Very sweet - and I didn't even use sweetened coconut, I used unsweetened. I used half cake flour & half all-purpose to make the cakes fluffier/lighter. I was disappointed that there wasn't any 'crunch' as the granola softens inside the cake - the only crunch part you get is the granola on top, which burns if you cook the muffins too long. Also the banana cubes disintegrated in the muffins & were nowhere to be found, I was looking forward to chunks of banana...

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Delicious! Thank you Ina...

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These delicious muffins are our favorites! I now use 1 cup of peanut oil instead of butter, 1 cup of sugar or fructose, oat milk, pecans, & unsweetened coconut. I simply mash 3 ripe bananas, rather than dicing one. Thank you, Contessa!

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This recipe requires a lot of ingredients, but it is always a big hit. The muffins taste great! I would say don't bother with the banana chip topping--Stick with the coconut flakes or add some extra granola.

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These are absolutely the BEST! So full of flavor and very light. Ina has done it again! I will make these again and serve them to out of town guests. Truly a wonderful recipe!

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These were so delicious and so easy to make! They did not last long at my house.

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i've made lots of versions of banana muffins and these are by far the best ever!!

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I do not care for banana muffins or bread but these muffins changed my mind forever! They are absolutely fantastic! I plan to make these for holiday gift giving.

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Didn't have granola, but forged ahead with these muffins anyway and they turned out great. Added extra coconut and pecans. They are super moist and such a refreshing alternative to banana bread for the too-ripe bananas. Thanks, Ina, for coming up with yet another recipe that is very forgiving and delicious!