Banana Graham Muffins

This recipe for Banana Graham Muffins is utter perfection. The muffins are crazy soft, loaded with banana flavor, topped with a heavy helping of graham-crumb topping, and using graham flour gives them a deep, almost nutty flavor that I am obsessed with!

*I am excited to have developed this recipe in partnership with Bob’s Red Mill. I have used their products for years, and love getting the opportunity to collaborate. All opinions expressed are my own.

I know you guys love a good muffin. I know that because I love a good muffin…and sometimes even a bad muffin. Life is hard sometimes, don’t judge me.

Muffins are a perfect little single serving cake, that is totally acceptable as breakfast food because there is no frosting. I mean, that’s really the only discernible reason I’ve been able to come up with after years of extensive research. And who am I to argue with cake in the morning?

And what we’re doing today is taking a classic muffin recipe, the banana muffin, and turning it sideways. Adding graham flour to not only the batter, but ALSO the crumb topping, creates a soft, flavor packed (almost nutty) muffin. AND we get get call them Banana Graham, which might be the funnest thing I get to say all week. Banana Graham, banana graham, banana graham.

Don’t be scared of using a new type of flour in baking, in this case graham flour…I promise, this is a great time to try new ingredients. Bob’s Red Mill is one of the largest lines of organic, whole grain foods in the country and is carried at most of my local supermarkets, so you don’t have to go crazy finding specific ingredients.

Bob’s state-of-the-art milling, packaging and distribution facility is located in Milwaukie, Oregon where they are able to handle all aspects of the production process in-house, starting with inspecting the grain to ensure its quality, and ending with shipping the finished product to your door, or local store.

Bob’s Red Mill products are also certified Kosher, and made with ingredients grown from non-GMO seeds. So, beyond being flavorful, I feel good about the ingredients that I use to feed my family.

And like I said, not only did I use the graham flour in the muffins, I ALSO used it in the crumb topping, which was probably one of my best ideas ever.

And can I just tell you, when you make crumb topping, I’ve decided there is no reason to ever worry about cold butter, pastry cutters, and all that nonsense. Use melted butter that is cooled, mix the ingredients together and let it cool completely while you make your batter. THEN you break it into crumbs. I am telling you, trust me on this. My whole life I thought, cold butter in a crumb topping. Nope, wrong.

Melted (and slightly cooled) butter is the answer. It’s so much easier. Stir it up and you’re done.

Of course I recommend going heavy handed with the crumb, so this recipe makes enough for a nice, thick crumb layer. If you prefer less, you can divide the recipe in half.

And bake them until they are set and beautifully golden.

These are phenomenal warm, but just as good at room temperature…which is the true sign of a solid muffin recipe.

And of course I would never say no to butter, but it’s possible you don’t even need it on these.

Did I just say that?

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