@sprightlyamyanne Instagram photos

@sprightlyamyanne Instagram photos

Saturday, October 09, 2010

Get in my Belly! Banana Crunch Muffins

I just ate one of these - still warm from the oven.

Can you smell them??? Mmmm...

This recipe is from one of my favorite cookbooks, The Barefoot Contessa Cookbook


    * 3 cups all-purpose flour
    * 2 cups sugar
    * 2 teaspoons baking powder
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1/2 pound unsalted butter, melted and cooled
    * 2 extra-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
    * 1 cup granola (I used a ginger cashew granola)
    * 1 cup sweetened shredded coconut
    * Dried banana chips, granola, or shredded coconut, optional


Preheat the oven to 350 degrees F.

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. Don't over mix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. 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.

(photo credit: littlewhitekitchen.blogspot.com)

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