Thursday, December 20, 2012

Banana Amnesty

There's really nothing like being blown out of bed by a 65 mph wind. And I'm actually talking about the real outside God-breathed wind, and not The Chief creating a storm of get er done type activity that viciously sucks everything into it's vortex.

And there's really nothing like one of these muffins for breakfast. Especially when accompanied by a TAB.

Since I was up I figured I better get thee in the kitchen and make something before my son (who's here for a week or so) got in there and started foraging for smoothie ingredients. Since he's been here I tend to be missing ingredients for meals. Things like kale and kiwi and carrots. Apples, pears, and spinach. All fodder for his current Plant Based Diet health plan. I should never have introduced him to my Vitamix.

Anyway, making these muffins seemed a way to rescue some of the bananas from sure Death By Smoothie. Just a small expression of banana love on my part.

They are delicious. I made tons. Please have one. I'll even share my TAB.

Cause I love ya.

Banana Crunch Muffins
(adapted from original recipe by Ina Garten)


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


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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