Last Sunday I made these banana granola muffins, mainly because I needed to get rid of some of my ridiculous granola stash and the ripe bananas wasting away in my kitchen. So I searched the net and came across the Banana Crunch Muffin recipe from Ina Garten’s The Barefoot Contessa Cookbook and changed it a little bit.
banana granola muffins
Prep time
Cook time
Total time
Author: tcw
Yields: 24
Ingredients
- 3 cups (375g) all-purpose flour
- 1 cup (190g) granulated sugar
- 1 cup (200g) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ pound (240g) unsalted butter, melted and cooled
- 2 eggs (L)
- ¾ cup (180ml) whole milk
- 2 teaspoons pure vanilla extract
- 3 medium sized ripe bananas (half-heartedly mashed with a fork)
- 3 cups (240g) granola (I used a granola with nuts and raisins) - you can easily substite one cup of granola with chopped nuts or raisins or cranberries...
Instructions
- Line muffin cups with paper liners.
- Preheat oven to 350°F / 175°C.
- Sift the flour, then add the sugars, baking powder, baking soda and salt.
- Add the melted butter and blend.
- In a second bowl combine the eggs, milk, vanilla, and mashed bananas.
- Add them to the flour&butter mixture, add the granola and mix well, but don't overmix.
- Bake for 25 to 30 minutes or until the tops are brown.
- Cool slightly and serve.
The muffins turned out flavourful, tender and moist.
