Tuesday, April 19, 2011
8:05 AM | Posted by Brandy K | | Edit Post
I love a muffin in the morning. I know I've said that 72 times already...Blueberry Muffins, Cinnamon Sugar Donut Muffins, and Morning Glory Muffins. I can't help it. Muffins just start the day off right. I've had this recipe for ages, but I've only used it once or twice. I don't really know why--they are super easy to make and so tasty. I spotted some Bear Naked banana nut granola at the grocery store the other day, and I instantly thought of this recipe. Needless to say, these gems now have a spot in my regular muffin rotation. :)
The original recipe makes about 14 jumbo muffins. They're big.
Feel free to use standard size muffin pans, but be sure to reduce the baking time.
I'm keeping mine large. :)
Banana Crunch Muffins
Source: adapted from Ina Garten
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
3 large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts (optional)
1 1/4 cup granola
Preheat the oven to 350 degrees F.
Line 12-14 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. Don't overmix.
Fold the diced bananas, walnuts, and 1 cup of the granola into the batter. Spoon the batter into the paper liners, filling each almost to the top. Top each muffin with remaining 1/4 cup granola. 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.
This post is linked to: What's Cooking Wednesday
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