Monday, April 21, 2014

Banana Crunch Muffins

Happy Easter Everyone!Hope everyone enjoyed their holiday. And if you have this week off for school vacation I am incredibly jealous because I have to work. 

We hosted our first Easter this year. We went for a brunch so we could spend the rest of our holiday relaxing. I wish we could do brunch for every holiday. I did most of the prep the day before so it left the day of a complete breeze! It all starts with prep! Make a list of everything that can be made the day before and the day of. Everything I make the day before I put the reheat directions on the aluminum foil. SO EASY. I then make a schedule for when everything needs to go in the oven. Easy Peasy. 
Plan plan plan!
On to these delicious muffins from the Barefoot Contessa. This recipe is great for using left- over bananas. They were super easy to put together. You can make them the day before and leave the batter in the fridge and fill the muffin wrappers, add granola the day of and bake! I got SO MANY compliments on these muffins so if you are a banana freak like me try these out asap!!

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

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.

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