Prep 10 mins
Cook 25 mins
These are from Ina Garten's Barefoot Contessa book. They are wonderful!
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 lb unsalted butter, melted and cooled
- 2 extra large eggs
- 3⁄4 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup mashed ripe banana (2 bananas)
- 1 cup medium-diced ripe banana (1 banana)
- 1 cup small pieces walnuts
- 1 cup granola cereal
- 1 cup sweetened flaked coconut
- dried banana pieces (optional) or granola cereal (optional) or shredded coconut (optional)
- Preheat oven to 350°F.
- 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 the paddle attachment.
- Add the melted butter and blend.
- Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
- Scrape the bowl and blend well.
- Don't overmix.
- Fold the diced bananas, walnuts, granola and coconut into the batter.
- Spoon the batter into the paper liners, filling each one to the top.
- Top each muffin with dried banana chips, granola, or coconut, if desired.
- Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
- Cool slightly, remove from the pan, and serve.
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!
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.
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!