Prep 15 mins
Cook 30 mins
This muffins are the perfect balance of moist muffins and crunchy surprises. It is important to use really ripe bananas to get the best flavor.
- 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 chopped walnuts
- 1 cup granola cereal
- 1 cup sweetened flaked coconut
- Preheat the oven to 350 degrees.
- 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. Do not 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.
- 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.
The taste was absolutely WONDERFUL! However, I had to spend an hour cleaning my oven because of the tip on filling the cups to the top...talk about OVERFLOW!!! 3/4 of the cup should do it. However, I will make these again, but I won't fill them up to the top. Thanks for the recipe!
Really liked the crunch in these muffins! I get bananas every week in my CSA box and always have some that are extra ripe, this is a perfect way to use them up, I keep the extra muffins in the freezer and eat them for breakfast and for snacks all week. Made for PRMR.
I have to agree with Twissis. These are by far the very best banana muffins I've ever had. I doubt I'll ever use any other recipe again. I also cut the recipe in half and ended up with 12 muffins. I don't have granola cereal, so I used recipe #141805. I also am not a 'ripe' banana eater, so as soon as they start turning brown, I put them in the freezer to use in making muffins and loaves. The only bananas I have are very yellow, so I diced one up for the batter. Absolutely amazing taste and so moist. You've got a real winner here MsPia. I think I'll vote you 'Best Muffin Maker' of all time! UPDATE Aug 18/08: I'm very pleased to say that this recipe won First Place in the 'Fruit Muffin' category at our local fair. Thanks MsPia...couldn't have done it without you.