Banana Muffins
"This muffins are the perfect balance of moist muffins and crunchy surprises. It is important to use really ripe bananas to get the best flavor."
photo by Diana 2
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
18 large muffins
- Serves:
- 18
ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 lb unsalted butter, melted and cooled
- 2 extra large eggs
- 3⁄4 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup mashed ripe banana (2 bananas)
- 1 cup medium diced ripe banana (1 Banana)
- 1 cup chopped walnuts
- 1 cup granola cereal
- 1 cup sweetened flaked coconut
directions
- Preheat the oven to 350 degrees.
- 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. Do not overmix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter.
- Spoon the batter into the paper liners, filling each one to the top.
- 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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Reviews
-
The taste was absolutely WONDERFUL! However, I had to spend an hour cleaning my oven because of the tip on filling the cups to the top...talk about OVERFLOW!!! 3/4 of the cup should do it. However, I will make these again, but I won't fill them up to the top. Thanks for the recipe! -
Really liked the crunch in these muffins! I get bananas every week in my CSA box and always have some that are extra ripe, this is a perfect way to use them up, I keep the extra muffins in the freezer and eat them for breakfast and for snacks all week. Made for PRMR. -
I have to agree with Twissis. These are by far the very best banana muffins I've ever had. I doubt I'll ever use any other recipe again. I also cut the recipe in half and ended up with 12 muffins. I don't have granola cereal, so I used recipe #141805. I also am not a 'ripe' banana eater, so as soon as they start turning brown, I put them in the freezer to use in making muffins and loaves. The only bananas I have are very yellow, so I diced one up for the batter. Absolutely amazing taste and so moist. You've got a real winner here MsPia. I think I'll vote you 'Best Muffin Maker' of all time! UPDATE Aug 18/08: I'm very pleased to say that this recipe won First Place in the 'Fruit Muffin' category at our local fair. Thanks MsPia...couldn't have done it without you. -
I adore muffins and I adore anything banana, so what a great muffin! I LOVED addition of coconut to these muffins. They add a nice crunch and the flavor and moistness is perfect. These are good enough to sell in a coffee shop. I will make these again and again. I made a batch of large muffins and batch of mini muffins. I like that the recipe made clear that you need to fill these muffins to the top--most times your left guessing. -
*OMG* I am completely in awe of this exceptional PAC choice recipe. You should be proud of this 10* worthy recipe & IMHO you could put half the bakeries in the world out of business selling these muffins. DH & I love muffins, I have made a lot of them in my lifetime (many from RZ) & even have a cookbook devoted to more I want to try ... BUT I have never had a muffin this TDF great! I made a half recipe, did not have paper liners so just used PAM on my muffin pan, used pecans for the walnuts + muscli for the granola & had only half the amt of coconut needed so added 1/4 cup tiny dark chocolate chips. Sounds like a lot of chgs, but I feel I was faithful to the heart & soul of the recipe. The texture is perfect, the banana flavor shines, the textural crunch from the adds is inspired & the cooking time was right on target. My 1 surprise (a happy 1) was the yield. I got 12 lrg muffins + a sml loaf (9x4x3) from a half recipe. I have already said this for 1 other PAC recipe I made, but I hope everyone reads this review, sees the pics & tries your recipe. TYSM for posting this destined to be an all-time favorite recipe for us. :-)
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
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