Breakfast & Brunch | September 16, 2010

Banana Crunch Muffins

Banana Crunch Muffins
Banana Crunch Muffins

Banana Crunch Muffins

Winner of the $55 CSN online stores gift certificate and the Williams Sonoma cookbook: The Art of Preserving, is Cheryl who said-

“That salad looks oh so delicioso! Best thing I ate this summer –

Tomatoes out of the garden. Does not get better than that.”

 
Email me at ABountifulkitchen@gmail.com and I’ll send out your book and gift certificate! You have one week to respond.
Are you a muffin lover? How about bananas and coconut? Yes? This muffin is for you. Loved the crunch of the granola. Loved the little bits of banana and coconut flakes.
A whopping 278 reviews, and five stars on the Food Network site.
I agree. Two thumbs up.

Banana Crunch Muffins

Ina Garten (The Barefoot Contessa)

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 pound unsalted butter melted and cooled
  • 2 extra-large eggs
  • 3/4 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1 cup mashed ripe bananas 2 bananas
  • 1 cup medium-diced ripe bananas 1 banana
  • 1 cup small-diced walnuts
  • 1 cup granola
  • 1 cup sweetened shredded coconut
  • Dried banana chips granola, or shredded coconut, optional

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.
  3. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Recipe Notes

- I used a standard size muffin tin, and the recipe yielded about 2 dozen muffins.

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