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
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
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.
OLD-FASHIONED BANANA CAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
- Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
- Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
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5/5 (1)Total Time 40 minsCategory SnackCalories 276 per serving
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5/5 (1)Total Time 40 minsCategory SnackCalories 276 per serving
- Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners, or grease with nonstick spray.
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl combine the butter, egg, milk, vanilla, and mashed bananas. Add the banana mixture to the flour mixture until just combined. Do not over mix. Fold in the walnuts, granola, and coconut.
- Fill prepared muffin pan to about 3/4 full with batter. Sprinkle with additional walnuts, granola, and coconut if desired.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan until just cool enough to handle, then transfer to a wire rack to cool completely.
BANANA CRUNCH MUFFINS - A BOUNTIFUL KITCHEN
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, …
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- 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 over mix.
- 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.
'BAREFOOT CONTESSA' INA GARTEN'S TOP 10 BREAKFAST RECIPES ...
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- A Café Crème and a Tartine with #goodbutter and Raspberry Jam. According to Garten’s Instagram, her “favorite breakfast on the planet” is located in Paris – a café crème and a tartine with #goodbutter and raspberry jam.
- There’s a secret to the ‘Barefoot Contessa’s’ Slow-Cooked Scrambled Eggs with Herbs. If you want to make the yummiest scrambled eggs ever, Garten has a special secret.
- Ina Garten’s Potato Pancakes with Fried Eggs. This savory breakfast of Potato Pancakes with Fried Eggs is an easy recipe for beginners in the kitchen.
- Overnight Belgian Waffles. Garten loves big, thick, crisp waffles like the ones you buy from street carts in Brussels. That’s where she found inspiration for her Overnight Belgian Waffles recipe.
- Ina Garten’s Sour Cream Coffee Cake. Another sweet breakfast recipe from The Barefoot Contessa is Sour Cream Coffee Cake. To make the cake, you’ll need butter, sugar, eggs, vanilla extract, sour cream, cake flour, baking powder, baking soda, and kosher salt.
- The ‘Barefoot Contessa’s’ French Toast Bread Pudding is made with homemade challah. This absolutely amazing recipe for French Toast Bread Pudding can’t begin until you make a loaf of Garten’s homemade challah.
- Blueberry Lemon Yogurt Cake. The kitchen tools needed for Garten’s Blueberry Lemon Yogurt Cake include a loaf pan, parchment paper, a baking rack, a rubber spatula, and a whisk.
- Ina Garten’s Cinnamon Baked Doughnuts. The Barefoot Contessa’s Cinnamon Baked Doughnuts are an absolute treat and super easy to make. Just remember to spray your doughnut pan with non-stick spray before adding the batter.
- Herbed Baked Eggs. Garten’s delicious recipe for Herbed Baked Eggs is served with toasted French bread or brioche. This savory dish can be on your table in less than 20 minutes.
- Ina Garten has a delicious recipe for Homemade Granola and Banana Crunch Muffins. For the Almond and Brown Sugar Granola, you’ll need old-fashioned oats, sliced almonds, unsweetened coconut flakes, packed dark brown sugar, ground flaxseed, salt, ground cinnamon, vegetable oil, honey, maple syrup, and vanilla.
BANANA CRUNCH MUFFINS RECIPE - FOOD.COM
Scrape the bowl and blend well; DO NOT OVER MIX. 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, if desired. Bake for 25-30 minutes, or until tops are brown and a toothpick comes out clean.
From food.com
Servings 18Total Time 55 minsCategory Quick BreadsCalories 386 per serving
From food.com
Servings 18Total Time 55 minsCategory Quick BreadsCalories 386 per serving
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