psst – Guess what? I started a Facebook page. Would you care to join me over there?
I’m kind of a banana muffin fanatic. Always on the search for the best recipe, I can’t believe I didn’t notice this one in my beloved Barefoot Contessa cookbook until this past weekend. Given I’m a fan of texture, these muffins are incredibly delicious. (The coconut MAKES these muffins, fo sho.) I was a little nervous that walnuts, coconut AND granola in a muffin might produce the consistency of a trail mix bar, but I was so pleasantly surprised. Hot damn, muffin, I think I love you.
BANANA CRUNCH MUFFINS
makes 18 large muffins (I usually halve the recipe)
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
1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.