These healthy banana muffins with granola are a delicious and perfect choice for a quick breakfast or snack! I use whole wheat flour, almond milk, and granola to put a healthy spin on traditional banana muffins.
Preheat oven to 350F. Prepare a 12 muffin tin with 12 muffin liners. Mix all dry ingredients in a medium bowl. Stir to combine.
Beat eggs in large bowl. Then add almond milk and stir to combine.
Mash bananas and add them to the eggs and milk with the softened butter. Stir until the mixture is smooth.
Gradually add dry ingredients to the wet ingredients. Whisk until combined.
Spoon the batter into muffin liners, fill ¾ of the liners. Sprinkle some brown sugar on the top before baking (optional). Bake for 20-22 minutes or until a toothpick comes out clean. Allow muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Muffins stay fresh in an airtight container at room temperature for a few days or in the refrigerator for up to 1 week.
The best way to eat these muffins (other than freshly made) is to reheat them, open them in halves and spread some butter over them when still warm.
Whole wheat flour is the same as wholemeal flour, which is used in the UK.