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Banana Crunch Muffins

  • 40minutes
  • 393calories

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Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 2 cups sugar

  3. 2 teaspoons baking powder

  4. 1 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 1/2 lb unsalted butter , melted and cooled

  7. 2 extra-large eggs

  8. 3/4 cup whole milk

  9. 2 teaspoons pure vanilla extract

  10. 1 cup banana , ripe and mashed (2 bananas)

  11. 1 cup banana , ripe and medium-diced (1 banana)

  12. 1 cup walnuts , small-diced

  13. 1 cup granola cereal

  14. 1 cup sweetened flaked coconut dried banana pieces or granola cereal or shredded coconut

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. Line 24 large muffin cups with paper liners. Lightly grease the tops of your pans to make it easier to remove the muffins if they cook up over the top of pan.

  3. 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.

  4. 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.

  5. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each paper liner 3/4 full.

  6. Top each muffin with dried banana chips, granola, or coconut, if desired.

  7. Bake for 20 to 25 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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