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Banana Crunch Muffins

Banana Crunch Muffins Categories: Muffins
Nb persons: 0
Preparation time:
Total time:

    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
    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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