Banana Crunch Muffins

The McKenzie Inn Bed and Breakfast

675 E. Lucky Nickel Way , Eloy, AZ 85131 États-Unis


  • 3 cups all purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 lb melted and cooled butter
  • 2 extra large eggs
  • 3/4 cup whole milk
  • 2 teaspoons vanilla
  • 2 mashed ripe bananas
  • 1 diced ripe banana
  • 1 cup small diced walnuts
  • 1 cup shredded coconut
  • 3/4 cup granola


  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.
  2. 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.
About this recipe:

Banana Crunch Muffins