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Banana Crunch Muffins
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|3 cups||all-purpose flour|
|2 teaspoons||baking powder|
|1 teaspoon||baking soda|
|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||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 overmix.
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.
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