Banana Crunch Muffins

It's been so noisy here all week with the roofers awakening us in the predawn hours that we've just been stumbling around the house muttering, "Coffee! Coffee!" able to do little else.  But this morning, having awakened to bird song, I figured it was time to get caught up with the weekend paper and have a nice hot muffin for breakfast.  This recipe is from Ina [Garten, the Barefoot Contessa] and is delicious!  Do NOT forgo the banana chips on top, they are wonderful.

BANANA CRUNCH MUFFINS

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 walnuts
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.

This post is linked to:
Real Food Wednesday
Cast Party Wednesdays
Wow Us Wednesday
Weekday Potluck

For more wonderful recipes from Ina, I highly recommend these books: