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!
Loved them. I didn't use granola or coconut but did add chocolate chips to 1/2 of them. Just a note, this recipe makes 18 JUMBO size muffins per foodnetwork.com.
Wonderful muffin. I followed the directions exactly and made 24 muffins. Half were topped with coconut the other half with granola. I used a homemade granola with dried cranberries. Delicious.
I made these before going in for neck surgery two weeks ago, so that I'd have a thank-you gift for my surgeon and nursing staff. I'm not ashamed to say that I sequestered a couple for myself because they were so amazingly good! ! ! Nothing but raves from everybody who had them, even when they were chiding me for baking the night before surgery! LOL Thanks so much for this awesome recipe!
ETA: I've made this recipe almost a dozen times now, and have played around with additions and such. Current favorite is half the amount of coconut, substituting diced strawberries for the diced banana, and banana chips on top if serving immediately or more granola if serving the next day (the chips get soggy) Thank you SO much!
We love these, I use 1 cup of chocolate chips in them too so the kids will eat them (lots of good calories) and pecans instead of walnuts... Mmmmmm and they stay so fresh for so long!!
I've made these from Ina's book - MANY, many times - and they are always good! They stay moist and the texture in them is so good! I bring these to work when I've got some extra bananas sitting on the counter, and they are almost always gone by the end of the day (most of the time by lunch!)
Wow, these were fabulous. I took them to work and they were all gone in minutes. I have taken many many muffins into work and these are the best banana ones . Thanks
I made these yesterday and they are awesome! The flavor is amazing.I love the coconut in them.I will ba making these again-possibly for food gifts to my children's teachers.I saw Ina make these on her show and had kept them in mind for breakfast.I am glad I made them.Thank you for posting.