"This is a banana muffin with a crunch, with walnuts, granola, and coconut. Very tasty!" — HARAJUKUWA
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eggs, lightly beaten
melted butter, cooled
this is one of my favorite barefoot contessa recipes. the only thing you should edit is part 2 in the directions: the flour, sugar, baking powder, baking soda, and salt should be sifted before mixed. the melted butter should then be added and blended. and lastly, the eggs, milk, vanilla, and mashed bananas should be combined...then added to the flour/butter mixture. these changes will make quite a differnce in the outcome of these muffins...they are fabulous!
Really delicious, but certainly not "healthy". With 2 cups of sugar and 1 cup of butter this muffin is sure to please the taste buds, but add pounds to any waistline.
Wow....what a great recipe. I made some modifications as others suggested: I used 1 cup whole wheat flour and 2 cups of white flour; used 1/2 cup brown sugar and 1/4 cup white sugar; substituted buttermilk for the milk. I also decided to add 1/4 cup wheat germ. Be certain though to properly combine the ingredients as mentioned in a previous review - dry ingredients mixed first, melted butter added to the dry ingredients. Combine the eggs, milk, and vanilla and add next. Finally, fold in mashed bananas, chopped bananas, granola, nuts, coconut, and wheat germ. This recipe is a keeper!!
Fabulous. My whole family loves these--I added more bananas than called for and instead of granola, I used oats. delicious!
I don't doubt this recipe ROCKS as is, but I am a diabetic. I made a few "healthy" changes. I used 2 cup freshly ground wheat flour, 3/4 cup of unbleached all-purpose and 1/4 cup of milled flax seed INSTEAD of 3 cups of all-purpose. I added 1/2tsp more baking powder. I also used 1 cup of splenda and 1/2 cup of splenda brown sugar blend INSTEAD of the 2 cups of white sugar. I also did as one of the reviewers said and mixed the butter into the dry ingredients before mixing in all the wet. I made these as heart shaped mini muffins for valentines breakfast for my children. Oh yummy! I can't tell you how very good these are! They are also VERY filling. My bottomless pit otherwise known as our 14 year old son could only eat 3 of these mini muffins (VERY unusual).
Very delicious recipe! I added some chocolate chips b/c I didn't have enough nuts, so just to add some variety to the texture. They were very nice. One reviewer said to fill to the to since they don't fluff up a lot, but when I did that they just spilled out all over the oven. So from then on I filled only 1/2 to 2/3 full!
This recipe is AMAZING (even though it's a recipe from the Barefoot Contessa). Definitely follow the suggestions from MADISONRAE - the muffins will have a different texture if you mix them as instructed. The directions here are fine - just produce a different muffin. The flavor is wonderful and they turn out great every time! OH - AND DON'T FILL THE MUFFIN CUPS TO THE TOP!!! You'll have a huge mess. They do rise to fill the muffin cups - just fill them 2/3 full. SO GOOD! ***UPDATE*** Made these again tonight with 3 cups whole wheat flour, half butter half applesauce, eggbeaters instead of eggs - SO SO GOOD!!! You can't go wrong with these!
These were GREAT! I had some frozen bananas that I wanted to use up (little tip for those of you who don't know what to do with your very ripe bananas is to freeze them and save them for cake and muffin recipes...not only is there no waste of them but the sugars are perfect for recipes like this! :) )and my granola turned out to be flavored with strawberry so I substituted a cup of quick oats for it. They came out amazing! I did have to add about 7 minutes baking time, but that could be just my oven. I think that everyone's oven is different anyway and you just need to bake them until they have a nice brown appearance. Going to take an Easter Basket full of them to work tomorrow...the guys love baked goods! Thanks so much for sharing this recipes....I will make again for sure :)
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Muffins with a Crunch
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 143
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