I got this recipe from “The Barefoot Contessa” aka Ina Garten on the Food Network. Everyone always loves them.
I heard that you could freeze bananas so before we went on vacation for spring break, I threw some bananas in the freezer that were just perfect for banana bread or muffins. I used them making these muffins and they turned out just fine so in case you’re wondering, yes, you can freeze bananas!
3 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) butter, melted and cooled
3/4 cup milk
2 teaspoons vanilla
1 cup (about 2) mashed ripe bananas
1 cup (about 1) diced bananas
1 cup chopped walnuts
1 cup granola
1 cup sweetened shredded coconut
dried banana chips, granola, walnuts or coconut for topping
Preheat oven to 350. Line muffin cups with paper liners. Sift flour, sugar, baking powder and soda and salt together. Add butter and blend well. In a separate bowl, combine eggs, milk, vanilla and mashed bananas and mix well. Add to flour mixture and blend well but don’t overmix. Fold diced bananas, nuts, granola and coconut into batter carefully by hand. Scoop batter into paper liners, filling each to top. Top with banana chips, granola, walnuts or coconut. Bake 25 – 30 minutes or until tops are brown and toothpick comes out clean. Cool slightly and remove from pan.
You can top these muffins with any of the suggested toppings but my favorite is the granola because it sort of caramelizes while it cooks and adds a nice sweet crunch to the muffins.