Banana Crunch Muffins

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

2 eggs

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.

5 thoughts on “Banana Crunch Muffins

  1. These sound good PJ! You should try just freezing bananas when they’re at the prefect ripeness, they’re such a good and healthy treat. What I do is peel the banana, cut it in half, stick a popsickle stick in it, put it in a ziplock bag and throw it in the freezer. Then on a hot day pull it out and enjoy!

    • Amber! Do you know that I actually can’t stand bananas unless they are baked into muffins or bread? I think it’s a texture thing. Anyway, I was glad to learn that you can freeze them and then use them in baked goods but next time I will take the skins off which I didn’t think to do this time. I miss you and hope all is well!

  2. Just curious, did you peel and mash the bananas first or did you just toss them in the freezer? I so want to make these but my bananas aren’t quite ripe enough and I’m sure in the middle of the week when I’m super busy with the weekday schedule they will be perfect and I won’t be able to get around to baking. So maybe freezing the bananas will save me.

    • Welcome Tammy! Happy you found me! To answer your question about freezing bananas, the first time I froze them I just put them in the freezer skins and all but I have since learned that if you peel them first they are much easier to handle. Trying to peel a mushy, thawing, really ripe banana is a messy job. So wait till they get nice and brown, peel them, throw them in a ziploc bag, and toss them in the freezer. When ready to use, take them out and let them thaw for just a little while and then mash away! Good luck with the muffins and let me know how they turn out.

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