Banana Crunch Muffins
Here's another recipe of a food I have always liked but never tried to make on my own. The addition of granola and walnuts in this recipe gave it an extra 'breakfast' taste which I really enjoyed. I'm sure I've had banana muffins with ingredients similar to these, but it was nice to see how easy it was to make these. A word of warning for next time: the first batch of these I made stuck to the pan even with Pam applied before baking. I used muffin pan liners the second time and everything went much smoother.
Cooking Instructions
- 1
Preheat the oven to 350°F
- 2
Line 18 large muffin cups with paper liners.
- 3
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.
- 4
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.
- 5
Fold the diced bananas, walnuts, granola, and coconut into the batter.
- 6
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.
- 7
Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean.
- 8
Cool slightly, remove from the pan, and serve.