“These are from Ina Garten's Barefoot Contessa book. They are wonderful!”
READY IN:
35mins
YIELD:
18 large muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat 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 the paddle attachment.
  4. Add the melted butter and blend.
  5. Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
  6. Scrape the bowl and blend well.
  7. Don't overmix.
  8. Fold the diced bananas, walnuts, granola and coconut into the batter.
  9. Spoon the batter into the paper liners, filling each one to the top.
  10. Top each muffin with dried banana chips, granola, or coconut, if desired.
  11. Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
  12. Cool slightly, remove from the pan, and serve.

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