I love muffins as they are super cute and super portable. Good for M on the train (the portable part – not the cuteness factor, I think). Hmmm, I always seem to have bananas laying around the home. They are one of those items I must buy weekly, yet rarely eat. Often times I just throw them out, only to buy more again. Why do I do that? Well, now I have an answer for all the madness. Banana Crunch Muffins, aka, the happiest little muffin ever to be made.
The base for this recipe came from Ina, obviously. I did make a few important alterations that I think took the muffins from an 8 to a perfect 10. I had the final recipe idea swirling in my mind for a few days. Monday I made chocolate chip muffins that I promised M. They were good – not great. Definitely not post worthy, yet. Wednesday I ended up baking cookies for a dear friend who helped me out in a pinch. Today, Thursday, I set the alarm extra early to get up to bake the recipe that I had been fixating on all week. Honestly? I wasn’t that motivated. Not enough sleep, it was early, I had to get 3 kiddos to pre school (happy to do so, very ‘wheels on the bus’) and then get to the office. Were muffins REALLY necessary? Oh yes. These so were. These are mood changing muffins.
I had so much fun delivering them on the way to school and at work. And I enjoyed one with some delicious fruit and a very dear friend during an afternoon play date. Perfect. These muffins made me extremely happy today, and I hope they do the same for you.
Adapted from Ina Garten
- 3 cups flour
- 1 & 1/2 cups white sugar
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 sticks unsalted butter, melted & cooled
- 2 large eggs
- 3/4 cup whole milk
- 2 tsp vanilla
- 2 ripe bananas, mashed
- 1 ripe banana, diced
- 1 cup sweet coconut
- 1 cup chopped walnuts
- 1 cup granola
- more coconut, sugar, & granola for topping, optional
Preheat over to 350 degrees and prepare a muffin tray with muffin cups.
Combine flour, sugars, baking powder, baking soda, salt, and cinnamon in a large mixing bowl. Add in melted butter. Combine eggs, milk, vanilla, and 2 mashed bananas in a separate bowl. Slowly add to the flour/butter combo. Mix until just combined.
By hand stir in diced bananas, coconut, walnuts, and granola. Fill muffin cups to the top. Sprinkle each muffin top with some coconut, sugar, and granola. Bake until lightly browned – 25 minutes.