There’s nothing better than a freshly baked muffin…just out of the oven and enjoyed with a hot cup of coffee…YUM!
These muffins will be baked often. This recipe is a keeper!
and was EXPLORED in flickr
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So…on to baking these yummy muffins.
As usual, I did make some changes to the recipe. I made the granola from scratch. You can view the GRANOLA RECIPE on my post HERE.
I also typed this recipe out as viewed in the video. The recipe directions posted online is not in the same order as in the video.
Banana Crunch Muffins
The Barefoot Contessa Cookbook by Ina Garten
Adapted by Carmen Ortiz of Baking is my Zen
Cook Time: Approx 25 -30 minutes
Yield: 18 large muffins or 23-24 regular size (2 ½ inch cup)
INGREDIENTS:
DRY MIXTURE:
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (my additon)
MILK MIXTURE:
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1/2 pound unsalted butter, melted and cooled
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola (see my post for making your own granola)
1 cup sweetened shredded coconut
TOPPING:
Dried banana chips, granola, or shredded coconut, optional
Finely chopped walnuts a bit of cinnamon (my preference for the topping)
DIRECTIONS:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Line 18 large muffin cups with paper liners. (Or 24 muffin cups)
4. Combine the eggs, milk, vanilla.
5. Add the melted butter (cooled just a bit-you don’t want to cook the eggs) to the milk mixture and blend.
6. Pour the milk mixture to dry ingredients.
7. Mix well but don’t overmix.
8. Add the mashed bananas, diced bananas, walnuts, granola, and coconut into the batter.
9. FOLD all ingredients. DO NOT OVERMIX.
10. Spoon the batter into paper liners, filling each to the top. (I use ice cream scooper to fill cups).
11. Top each muffin with dried banana chips, granola, or coconut, if desired. (I prefer finely chopped walnuts mixed with a bit of cinnamon)
12. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean.
Here's a Food Network VIDEO of Ina Garten of Barefoot Contessa baking the Banana Crunch Muffins.
THE NEXT FOOD NETWORK STAR is on tonight!
Who do you think should win?
Peace in baking,
Carmen
Baking is my Zen…sweet nibbles for the soul