Banana Crunch Muffins
This recipe is from my favorite chef Ina Garten, the recipe for Banana Crunch Muffins is very good and best of all can be made a day ahead. Hope you enjoy it, if you do let me know…
3 cups all purpose flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter melted and cooled
2 extra large eggs
3/4 cup whole milk
2 tsp pure vanilla
1 cup mashed bananas ( 2 bananas)
1 cup diced bananas (1 banana)
1 cup diced walnuts
1 cup granola
1 cup sweetened shredded coconut.
Preheat oven to 350 degrees F.
Line muffin pans with paper liners.
Sift 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. In another bowl combine eggs, milk and vanilla together then add to the flour butter mixture, scrape bowl and blend but don’t over mix.
At this point you can keep batter overnight in refrigerator. Next morning fold into the batter mashed bananas, diced bananas, walnuts, granola, and coconut. Spoon into paper liners. Top each muffin with either dried banana chips, granola or coconut.
Bake for 25 to 30 minutes or until tops are brown and a toothpick comes out clean. Cool slightly and enjoy.
Makes about 18 muffins.