Sunday Brunch Muffins

Banana Granola MuffinsI always like to fix a nice Sunday breakfast since it is one of the only days I have to get up when I want and relax a little. Usually it is more in the timeframe of a brunch so, besides the usual omelets and bacon, I add some favorites like these Banana Granola Muffins. (Made with bananas from my backyard tree!) I hope you enjoy them as much as we do.

Banana Granola Muffins


  • 1 cup all-purpose flour
  • 1 cup wheat flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 5 overripe bananas
  • 1 cup brown sugar
  • 1/2 cup butter, melted
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup granola ( used my homemade vanilla almond granola)


Preheat oven to 375 degrees.  Spray muffin tins with non-stick spray.

In large bowl combine flours, baking soda and salt. Set aside. Mash bananas with a fork in small bowl and set aside. Cream brown sugar, butter and applesauce until well blended. Add eggs and vanilla extract and mix well. Add mashed bananas. Mix in dry ingredients until just incorporated. Fold in granola. Pour batter into muffin tins to the top. Bake 20-25 minutes or until toothpick inserted into center comes out clean. Let cool 5 minutes then turn out of muffin tin. Cool completely and store in tightly sealed bag at room temperature or freeze for future use.

Makes 16-18 muffins.

Linda's Signature

Love Bananas? Try These Waffles

Banana Bread WafflesI love to make banana bread and banana muffins and chocolate-covered bananas and banana cream pie, well, you get the idea – anything with bananas! So I thought why not use my banana bread recipe, change it up slightly, and cook it in my waffle iron. Voila, I had Banana Bread Waffles! Cool!

Banana Bread Waffles


  • 1 cup sugar
  • 1/2 cup shortening
  • 2 eggs (you can whip egg whites for fluffier texture)
  • 1 6-oz. vanilla yogurt (I use fat free)
  • 1-1/4 to 1-1/2 cups milk (can use almond milk as well)
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 2 cups flour, sifted (I use 1 cup white, 1 cup whole wheat)
  • 2 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • Pecans, chopped (optional)


Crumb sugar and shortening together. Add the eggs, yogurt, milk and vanilla. Mix well. Stir in mashed bananas.

Combine flour, baking soda, salt and cinnamon. Mix into banana-egg mixture.

Spray waffle iron with non-stick spray or, using pastry brush, brush on a small amount of shortening. Using a 1/4 cup measuring cup, fill waffle iron with batter. Cook until desired doneness is reached. Remove  and top with maple syrup and pecans.

Batter can be stored in refrigerator for up to one week. Stir before using.

You may also cook up all waffles and heat again in toaster for quick breakfasts. The kids might even like eating them as they are or place ice cream in-between two and let them enjoy a delicious waffle ice cream sandwich.

Linda's Signature