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Banana Crunch Muffins
These muffins are loaded with granola, coconut and lots of bananas in these muffins that are sure to become a favorite!
Course
Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
18
-28 muffins
Author
Deborah Harroun
Ingredients
3
cups
all-purpose flour
2
cups
sugar
2
teaspoons
baking powder
1
teaspoon
baking soda
1/2
teaspoon
salt
1
cup
unsalted butter
melted and cooled
2
extra-large eggs
3/4
cup
milk
2
teaspoons
vanilla
1
cup
mashed ripe bananas
2 bananas
1
cup
medium-diced ripe bananas
1 banana
1
cup
walnuts
chopped
1
cup
granola cereal
1
cup
sweetened flaked coconut
dried banana pieces
Instructions
Preheat the oven to 350F. Line 18 large or 28 regular muffin tins with paper liners.
In a large bowl, or the bowl of a stand mixer, whisk together the flour, sugar, baking powder, baking soda and salt. Add in the melted butter and mix.
In another bowl, combine the eggs, milk, vanilla and mashed bananas. Mix into the bowl with the flour, just until combined. (Do not overmix.)
Fold in the diced banana, walnuts, granola and coconut.
Fill the prepared muffin cups with the batter. Top each muffin with a dried banana chip.
Bake for 25-30 minutes, or until a tester inserted in the center comes out clean.
Notes
recipe source:
The Barefoot Contessa Cookbook