Banana Granola Crumble Topped Muffins

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READY IN: 25mins
Recipe by Shannon Holmes

Mark's favorite muffin recipe to date. These are based on a recipe that I found on the back of a Kroger Blueberry Almond Cereal box and they are easily adaptable and deliciously moist. These can be made vegan, use soy yogurt.

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
  3. Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
  4. In a large bowl, mix together the cereal, banana puree and applesauce.
  5. Set aside for 5 minutes, or until cereal is softened.
  6. Once cereal is soft, add the oil and vanilla.
  7. Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
  8. Add the flour mixture to the banana mixture, stirring until combined, you will need to add the banana yogurt to make it not such a stiff dough.
  9. Divide the mixture to muffin cups evenly.
  10. Sprinkle the muffins evenly with the topping.
  11. Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
  12. Place on cooling rack, cover with a tea towel for 5 minutes.
  13. After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
  14. Cool completely, place in tupperware lined with a paper towel.
  15. Freeze after 1-2 days, wrapped in plastic wrap.

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