Health & Fitness
Banana Crunch Muffins
Banana crunch muffins are a perfect way to use your over-ripe bananas. This recipe makes 24 muffins, plenty to enjoy with enough left over to share, or freeze.
These banana muffins are a hit! They are just the right combination of moist, sweet, crunchy and banana-y (that's a word, right?) They are most delicious when they are still warm from the oven, but even a few days later, they are still great.
This recipe comes from one of my favorite cookbook authors, Ina Garten, aka The Barefoot Contessa. I altered it a bit to suit what I had on hand, but otherwise, the credit goes to her. Mainly, I reduced the amount of sugar from 2 cups to 1 cup. (I may reduce it even more the next time I make these.)
They are perfect as an after-school treat, or for sharing with a friend or two over coffee, plus they freeze beautifully. Remember this recipe the next time you have a few bananas on your counter that have gone from perfect to over-ripe seemingly overnight. But do realize that this is not 'light' or 'diet' baking, you are using 3 eggs, whole milk and 2 sticks of butter after all, just like grandmom used to...maybe that is why they taste so good!
Find out what's happening in Perkiomen Valleyfor free with the latest updates from Patch.
Banana Crunch Muffins
1-½ cups whole wheat pastry flour + 1-½ cups all-purpose flour, or
3 cups all-purpose flour
Find out what's happening in Perkiomen Valleyfor free with the latest updates from Patch.
½ cup raw sugar
½ cup packed brown sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 sticks butter (1/2 pound), melted and cooled
3 eggs
¾ cup whole milk
2 tsp vanilla
1-½ cups mashed ripe bananas (3 large bananas)
1 cup chopped walnuts
1 cup granola (nothing too chunky)
1 cup chocolate chips
Move oven rack to center of oven and preheat to 350 degrees.
Line 24 muffin cups with paper liner. Sift together flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer fitted with the paddle attachment. Add melted butter and blend. Combine eggs, milk, vanilla and bananas, add to flour mixture. Scrape the bowl, and blend well. Do not overmix.
Fold walnuts, granola and chips into the batter, then scoop into paper liners, dividing batter evenly.
Bake 25-30 minutes, until the tops are golden brown and a tester comes out clean.
Let cool about 2 minutes, remove from pan and let cool completely on cooling rack.
