*photos updated 2/16*
Loaded with whole grains, oats, coconut, walnuts and just enough chocolate chips to satisfy your sweet tooth, these Banana Power Muffins are a great breakfast, quick after school snack and the perfect hiking snack!
About a month ago, I stumbled upon a new to me blog, High Altitude Bakes. Written by a trained pastry chef living in the mountains of Colorado, all the recipes are adjusted for high altitude. I felt like I’d hit the jackpot when I found this jem of a site. Drool worthy recipes and a trained pastry chef that loves to hike and fly fish? Most definitely a girl after my mountain loving heart.
spending wasting a good part of an afternoon perusing through Megan’s site, I came across a recipe for Banana Crunch Muffins. I love any kind of baked banana goods and the recipe seemed like the perfect answer to the nearly dead bananas that had been sitting on my counter for over a week.
Perfectly dense, these loaded banana muffins are filled with flavor but won’t leave you feeling weighed down. The original recipe, found here, calls for granola but I didn’t have any on hand plus granola in baked good isn’t really my thing. Instead, I added oats, unsweetened coconut, chopped walnuts and chocolate chips. I’ve made these muffins half a dozen times and I always switch it up. I’ve used pecans, peanut butter chips, sweetened coconut….pretty much whatever I have on hand!
These muffins are well loved. My kiddos think they make an excellent addition to the lunch box, my husband loves to take them in his pocket snowboarding, and I will happily eat one as breakfast with my coffee or stuff into my purse for a snack mid hike or after tennis. The recipe does make a full two dozen muffins and it’s just too much for us to eat at one time. I throw half of them in the freezer each time I make them.
A banana power muffin with coconut, oats, chocolate chips and walnuts.
- 2 cups whole wheat pastry flour
- 1 cup all purpose flour
- 3/4 cup pure cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 sticks butter, melted and cooled
- 2 eggs
- 3/4 cup almond milk (whole milk will work too)
- 1 tablespoon pure vanilla extract
- 3 ripe bananas
- 1 cup oatmeal
- 1 cup unsweetened coconut
- 1/2 cup chopped walnuts, toasted (or other favorite nut)
- 3/4 cup chocolate chips
- Preheat the oven to 350F degrees. Line two standard 12-cup muffin tins with paper liners.
- In a large bowl, gently whisk the flours, sugar, baking powder, cinnamon and salt together. Make a well in the center of the flour mixture and add melted butter, eggs, almond milk, vanilla and smashed bananas. Scraping down the sides, blend until wet ingredients are incorporated. Fold in the oatmeal, coconut, walnuts, chocolate chips.
- Divide the batter evenly among the 24 lined muffin cups. Bake in a preheated oven for 20 minutes until muffins are cooked throughout and a toothpick comes out clean.When muffins are done, remove from oven and transfer to a cooling rack to cool completely.
- Muffins will last on counter in an airtight container for 3 days or they freeze beautifully and will keep up to a month in the freezer.
These muffins are adjusted for high altitude (5000-7000 feet). If you want to make them and you're closer to sea level, increase sugar to 1 cup, decrease vanilla to 1 teaspoon, increase baking powder to 2 teaspoons and add 1 teaspoon baking soda. Follow baking instructions as written.