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Banana Crunch Muffins

Source of Recipe

From "The Barefoot Contessa Cookbook" by Ina Garten


Recipe Introduction

"This muffin is the perfect balance of moist muffin and crunchy surprises. It is important to use really ripe bananas to get the best flavor."

List of Ingredients

â—¦ 3 cups all-purpose flour
â—¦ 2 cups sugar
â—¦ 2 teaspoons baking powder
â—¦ 1 teaspoon baking soda
â—¦ ½ teaspoon salt
â—¦ ½ pound unsalted butter, melted and cooled
â—¦ 2 extra-large eggs
â—¦ ¾ cup whole milk
â—¦ 2 teaspoons pure vanilla extract
â—¦ 1 cup mashed ripe bananas (2 bananas)
â—¦ 1 cup medium-diced ripe bananas (1 banana)
â—¦ 1 cup small-diced walnuts
â—¦ 1 cup granola
â—¦ 1 cup sweetened shredded coconut
â—¦ Dried banana chips, granola, or shredded coconut (optional)


Recipe

Preheat the oven to 350 degrees.

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 overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one 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.

Makes 18 large muffins