Name: Banana Crunch Muffins
Yield: 4 servings
Ingredients: 1.5 cups all-purpose flour; 1 cups sugar; 1 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 pound unsalted butter, melted and cooled; 1 extra-large eggs; 1/3 cup + 1TB whole milk; 1 teaspoons pure vanilla extract; 1/2 cup mashed ripe bananas (1 bananas); 1/2 cup medium-diced ripe bananas (1 banana); 1/2 cup small-diced pecans; 1/2 cup granola; 1/2 cup sweetened shredded coconut; Chocolate chips

Servings: persons

1.5 cups all-purpose flour
1 cups sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 pound unsalted butter, melted and cooled
1 extra-large eggs
1/3 cup + 1TB whole milk
1 teaspoons pure vanilla extract
1/2 cup mashed ripe bananas (1 bananas)
1/2 cup medium-diced ripe bananas (1 banana)
1/2 cup small-diced pecans
1/2 cup granola
1/2 cup sweetened shredded coconut
Chocolate chips

1
Preheat the oven to 350 degrees F.
2
Line 12 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.
3
Fold the diced bananas, pecans, granola, coconut and chocolate chips into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with granola and a few chips. Bake for 20-25 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Banana Crunch Muffins

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