Best 4 Banana Crunch Muffins Ina Garten Recipes
Indulge in a delightful culinary journey with our irresistible Banana Crunch Muffins, inspired by the esteemed Ina Garten. These delectable muffins, bursting with banana flavor and a captivating crunch, are a symphony of taste and texture that will tantalize your palate. Dive into our collection of three unique recipes: the classic Banana Crunch Muffins, the enticing Banana Crunch Muffins with Streusel Topping, and the delightful Mini Banana Crunch Muffins. Each recipe promises a unique taste experience, catering to diverse preferences. Whether you seek a traditional muffin, a muffin adorned with a delectable streusel topping, or miniature muffins perfect for parties and gatherings, we have the perfect recipe for you. Embark on a delightful baking adventure and create memories with our delectable Banana Crunch Muffins.
Here are our top 4 tried and tested recipes!
BANANA CRUNCH MUFFINS
Provided by Ina Garten
Time 45m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- 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.
BANANA CRUNCH MUFFINS
Make and share this Banana Crunch Muffins recipe from Food.com.
Provided by evelynathens
Categories Quick Breads
Time 35m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350°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 the paddle attachment.
- Add the melted butter and blend.
- Combine the eggs, milk, vanilla and mashed bananas, and add then 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 one to the top.
- Top each muffin with dried banana chips, granola, or coconut, if desired.
- Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
- Cool slightly, remove from the pan, and serve.
BANANA CRUNCH MUFFINS - INA GARTEN
I brought these to work yesterday--was told they were "really good!" I thought so, too! I saw that the recipe was from The Barefoot Contessa, Ina Garten so I felt sure they'd be good! I ran out of muffin wrappers and only had one pan for 12 muffins--regular size. I decided to use the rest of the batter for a loaf and it worked...
Provided by Eudocia Romulus
Categories Other Breakfast
Time 45m
Number Of Ingredients 15
Steps:
- 1. 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. Read more at: http://www.foodnetwork.com/recipes/ina-garten/banana-crunch-muffins-recipe.html?oc=linkback
CHUNKY BANANA BRAN MUFFINS
Provided by Ina Garten
Time 40m
Yield 10 to 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
- Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
- With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Don't overmix the batter: Overmixing will make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups only 2/3 full: This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
- Let the muffins cool for a few minutes before serving: This will help them to hold their shape.
Conclusion:
These banana crunch muffins are a delicious and easy-to-make breakfast or snack. They are perfect for using up ripe bananas, and they are sure to be a hit with everyone who tries them. So next time you have some ripe bananas on hand, be sure to give this recipe a try.
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