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    You are in: Home / Recipes / Banana Crunch Muffins Recipe
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    Banana Crunch Muffins

    Banana Crunch Muffins. Photo by BayLeigh Ann

    1/3 Photos of Banana Crunch Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    evelyn/athens's Note:

    These are from Ina Garten's Barefoot Contessa book. They are wonderful!

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    1. 1
      Preheat oven to 350°F.
    2. 2
      Line 18 large muffin cups with paper liners.
    3. 3
      Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
    4. 4
      Add the melted butter and blend.
    5. 5
      Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
    6. 6
      Scrape the bowl and blend well.
    7. 7
      Don't overmix.
    8. 8
      Fold the diced bananas, walnuts, granola and coconut into the batter.
    9. 9
      Spoon the batter into the paper liners, filling each one to the top.
    10. 10
      Top each muffin with dried banana chips, granola, or coconut, if desired.
    11. 11
      Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
    12. 12
      Cool slightly, remove from the pan, and serve.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on August 11, 2010


      I made these for the first time yesterday morning and I must say they are delish! I have had them on my list of recipes to try for a while and I am glad I did. I only added 1/2 C coconut to the batter and used pecans instead of walnuts (what I had on hand). I live in Colorado and sometimes have a hard time with muffins here. These turned out beautfully and are even better the next day in my opnion. The banana flavor intensifies overnight. :) I am excited to try adding some healthier substitues and play around with this recipe. Thanks for posting!

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    • on February 09, 2008


      These look nice and taste fine. I made these to use up unwanted Kashi Go-Lean cereal. I replaced the 1 c. of walnuts with a second cup of cereal. I don't really like the crunchy addition, but that's my personal preference. I wouldn't make these if I wasn't trying to use up granola, but these are a good way to get rid of unused cereal. These made 27 regular-sized muffins. I baked them for 17 minutes.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2007


      Outstanding!!! The flavors and textures in these muffins are so wonderful! I made one healthy change, which was to use only half of the butter called for, adding one extra mashed banana in it's place. They came out amazingly moist! I divided the prepared batter into 24 paper lined muffin tins, filling to the tops, and topped with extra granola. I then put the tins into the freezer overnight. In the morning I put them into a cold oven, turned it on to 350F and baked for 25 minutes. The result was perfectly baked muffins and a super easy, on the run breakfast, that the whole family loved. Thanks so much for sharing this fabulous recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (29)


    Nutritional Facts for Banana Crunch Muffins

    Serving Size: 1 (1942 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 384.3
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 9.1 g
    Cholesterol 48.8 mg
    Sodium 204.7 mg
    Total Carbohydrate 49.6 g
    Dietary Fiber 2.2 g
    Sugars 28.6 g
    Protein 5.6 g

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