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Friday Feast: Banana Crunch Muffins

April 29, 2011

I don’t remember when I found this recipe for Ina Garten’s banana crunch muffins, but they are really quite amazing. I mean, there’s granola and coconut in there… how can you miss?

Banana Crunch Muffins

Prep Time: 20 minutes

Cook Time: 25-30 minutes

Cleanup Time: 10 minutes

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

  • Preheat the oven to 350 degrees F.
  • 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 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.
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One Comment leave one →
  1. Casey Robert permalink
    April 29, 2011 2:19 pm

    I actually made this recipe after the Strawberry Fest to use up some leftover bananas from the booth and man! Yummy yummy yummy!

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