Banana Crunch Muffins

READY IN: 35mins
Recipe by evelynathens

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

Top Review by MommyWhoBakes

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!

Ingredients Nutrition


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

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