These muffins were wonderful! I don’t like nuts and shredded coconuts personally, so I skipped out all those in the original recipe. The banana smelled incredible! The whole house smelled like banana. I am very happy with the result. The muffins were not too sweet, and they can be store for a long time in the freezer. Perfect for breakfast!
Banana Muffins (Adapted from Ina Garten’s Banana Crunch Muffin)
– 1 ½ cup all purpose flour
– 1 cup sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 4 oz unsalted butter (melted)
– 1 extra-large eggs
– 1/4 cup plus 2 tablespoons whole milk
– 1 teaspoon vanilla extract
– 1 mashed ripe banana
– 1 diced ripe banana
– butter (melted, for greasing the muffin pan)
- Preheat the oven to 350˚F.
- Put the 10 paper baking cups on the muffin pan. Grease the top of the muffin pan with the melted butter to prevent sticking during baking.
- Use a sifter to sift together the flour, sugar, baking powder, baking soda, and salt. With an electric mixer or hand mixer, blend the melted butter into the flour mixture.
- In another bowl, combine the egg, milk, vanilla extract, and mashed bananas (save the diced banana for now). Add the wet ingredients to the flour mixture. Blend everything together, but make sure not to overmix.
- Fold in the diced bananas into the batter. Scoop the batter into the baking cups. Fill each cup to the top.
- Bake for 25 minutes. Make sure the tops are brown and a toothpick comes out clean. Serve and eat.
- For storage, cool the muffins completely. Wrap each muffin in a siren wrap, and put them in the freezer. Reheat the muffin for 15 minutes in a 350˚F oven.
Original recipe: Read