Ina Garten Banana Crunch Muffin Recipes

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BANANA CRUNCH MUFFINS - INA GARTEN



Banana Crunch Muffins - Ina Garten image

I brought these to work yesterday--was told they were "really good!" I thought so, too! I saw that the recipe was from The Barefoot Contessa, Ina Garten so I felt sure they'd be good! I ran out of muffin wrappers and only had one pan for 12 muffins--regular size. I decided to use the rest of the batter for a loaf and it worked...

Provided by Eudocia Romulus

Categories     Other Breakfast

Time 45m

Number Of Ingredients 15

3 c all purpose flour
2 c sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 stick butter,melted and cooled
2 large eggs
3/4 c whole milk
2 tsp vanilla extract
1 c mashed bananas (2 bananas)
1 medium-diced banana
1 c chopped walnuts
1 c granola
1 c sweetened shredded coconut
dried banana chips, granola of shredded coconut, optional

Steps:

  • 1. 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. Read more at: http://www.foodnetwork.com/recipes/ina-garten/banana-crunch-muffins-recipe.html?oc=linkback

BANANA CRUNCH MUFFINS



Banana Crunch Muffins image

Make and share this Banana Crunch Muffins recipe from Food.com.

Provided by evelynathens

Categories     Quick Breads

Time 35m

Yield 18 large muffins

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
2 extra large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup small pieces walnuts
1 cup granola cereal
1 cup sweetened flaked coconut
granola cereal (optional) or shredded coconut (optional)

Steps:

  • Preheat oven to 350°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 the paddle attachment.
  • Add the melted butter and blend.
  • Combine the eggs, milk, vanilla and mashed bananas, and add then 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 one to the top.
  • Top each muffin with dried banana chips, granola, or coconut, if desired.
  • Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
  • Cool slightly, remove from the pan, and serve.

BANANA CRUNCH MUFFINS



Banana Crunch Muffins image

This recipe is from one of my favorite chefs, Ina Garten, The Barefoot Contessa! They are wonderful!!

Provided by quotFoodThe Way To

Categories     Quick Breads

Time 55m

Yield 18 muffins

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup milk
2 teaspoons vanilla
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup walnuts, chopped
1 cup granola cereal
1 cup sweetened flaked coconut
dried banana pieces

Steps:

  • Preheat oven to 350 degrees.
  • Line 18 large muffin cups with paper liners.
  • Sift the flour, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attatchment.
  • Add the melted butter and blend.
  • In a separete bowl, combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour mixture.
  • Scrape the bowl and blend well; DO NOT OVER MIX.
  • Fold the diced bananas, walnuts, granola, and coconut into the batter.
  • Spoon the batter into the paper liners, filling each one to the top.
  • Top each muffin with dried banana chips, if desired.
  • Bake for 25-30 minutes, or until tops are brown and a toothpick comes out clean.
  • Cool slightly, remove from pan, and serve.

Nutrition Facts : Calories 386.3, Fat 19.2, SaturatedFat 9.3, Cholesterol 55.8, Sodium 206, Carbohydrate 49.6, Fiber 2.2, Sugar 28.2, Protein 5.7

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