Banana Muffins
Recipe: #12890
June 28, 2014
Categories: Fruit, Banana, Baby Shower, Brunch, Easter, Fall/Autumn, Picnic, Oven Bake, Vegetarian, Flour, Sugar, Muffins more
"I love the granola in this muffins. This muffins are the perfect balance of moist muffins and crunchy surprises. It is important to use really ripe bananas to get the best flavor."
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (105.1 g)
- Calories 352.7
- Total Fat - 17.9 g
- Saturated Fat - 8.7 g
- Cholesterol - 46.4 mg
- Sodium - 211.9 mg
- Total Carbohydrate - 44.9 g
- Dietary Fiber - 2.3 g
- Sugars - 24.8 g
- Protein - 5.1 g
- Calcium - 72.7 mg
- Iron - 1 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees.
Step 2
Line 18 large muffin cups with paper liners.
Step 3
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.
Step 4
Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour and butter mixture. Scrape the bowl and blend well. Do not over mix.
Step 5
Fold the diced bananas, walnuts, granola, and coconut into the batter.
Step 6
Spoon the batter into the paper liners, filling each one to the top.
Step 7
Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean.
Step 8
Cool slightly, remove from the pan, and serve.
Tips & Variations
- 18 large muffin cups
- Muffin cups with paper liners
- Electric mixer
2 Reviews
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