A couple weekends ago I had some bananas sitting on the counter and already had a pretty good stock of frozen ones in the freezer, so I decided to make banana muffins. This is the recipe I made (slightly altered from the original recipe). They were absolutely delicious! I would definitely make them again. Thanks Ina!
Banana Crunch Muffins (18 large muffins)
3 cups flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, melted and cooled
2 large eggs
3/4 cup skim milk
2 tsp pure vanilla extract
1 cup mashed banana (2-3 bananas)
1 cup banana, medium diced (1-2 bananas)
3/4 walnuts, small diced
3/4 coconut, medium unsweetened
diced banana chips, granola or shredded coconut (optional)
Preheat the oven to 350 degrees.
Line 18 large muffins cups with paper liners. Sift flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer with a paddle attachment. (If no mixer, use a wooden spoon.) 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. 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. (I use a click handle ice cream scoop.) Top each muffin with dried banana chips, granola or coconut, if desired. (I used granola.) Bake for 25-30 minutes or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from pan and serve.
This recipe taken from: