Banana Crunch Muffins - Ina Garten

Eudocia Romulus


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 out great. I also substituted almonds.

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20 Min


25 Min




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

Directions Step-By-Step

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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About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tags: For Kids, Healthy
Hashtags: #Anytime, #breakfast, #snack