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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is from one of my favorite chefs, Ina Garten, The Barefoot Contessa! They are wonderful!! 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 milk |
2 teaspoons vanilla |
1 cup mashed ripe banana (2 bananas) |
1 cup medium-diced ripe banana (1 banana) |
1 cup walnuts, chopped |
1 cup granola cereal |
1 cup sweetened flaked coconut |
dried banana pieces |
Directions:
1. Preheat oven to 350 degrees.
2. Line 18 large muffin cups with paper liners.
3. Sift the flour, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attatchment.
4. Add the melted butter and blend.
5. In a separete bowl, combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour mixture.
6. Scrape the bowl and blend well; DO NOT OVER MIX.
7. Fold the diced bananas, walnuts, granola, and coconut into the batter.
8. Spoon the batter into the paper liners, filling each one to the top.
9. Top each muffin with dried banana chips, if desired.
10. Bake for 25-30 minutes, or until tops are brown and a toothpick comes out clean.
11. Cool slightly, remove from pan, and serve.
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