Banana Crunch Muffins

This week I caught an episode of Barefoot Contessa with Ina Garten.  If you’re not familiar with the show, you should be.  Ina’s a great cook and always have recipes that will leave your mouth watering.

The episode I saw was called “Saturday Night, Sunday Breakfast” and showed things you could prepare the night before and bake easily the next morning.  Although everything she was making looked delicious there was one thing in particular that spiked my interest, Banana Crunch Muffins!

Here is my recipe as adapted from Ina Garten:

...and P.S. How festive is my Parisian plate with Bastille Day later this week?

Banana Crunch Muffins


•               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 sticks)

•               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 granola

•               1 cup sweetened shredded coconut

•               Dried banana chips and granola for topping

Ina also added...

•               1 cup small-diced walnuts



Preheat the oven to 350 degrees F.

Line 18 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.  Combine the eggs, milk, vanilla, and mashed bananas.  Once the melted butter is completely cool, add to the egg mixture, then, add to the flour mixture.  Scrape the bowl and blend well. Don’t overmix.

Fold the diced bananas, 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 or granola, 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.

TIP:  Try spreading a little cream cheese on a muffin while still warm…heaven!

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