Banana Muffins with a Crunch Recipe

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Most Helpful Positive Review

Jun 29, 2005

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!

—MADISONRAE

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Most Helpful Critical Review

Jun 15, 2010

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.

—ErikaRachel

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290 Ratings

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Mar 20, 2006

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!!

—Food Fanatic

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Oct 28, 2007

Fabulous. My whole family loves these--I added more bananas than called for and instead of granola, I used oats. delicious!

—IDAHOGIRL50

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Feb 14, 2008

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).

—Christi

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Sep 15, 2006

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!

—little_cinnamon

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Feb 03, 2008

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!

—Tulips*n*Truffles

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Apr 04, 2007

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 :)

—ISLANDGIRLEJFAN

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Nutrition

Calories
306 kcal
15%

Carbohydrates
38.2 g
12%

Cholesterol
39 mg
13%

Fat
15.9 g
24%

Fiber
2.4 g
10%

Protein
4.5 g
9%

Sodium
246 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Muffins with a Crunch

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 306
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 24 %
Saturated Fat 8.2g 41 %
Cholesterol 39mg 13 %
Sodium 246mg 10 %
Potassium 178mg 5 %
Total Carbohydrates 38.2g 12 %
Dietary Fiber 2.4g 10 %
Protein 4.5g 9 %
Sugars 21.2g
Vitamin A 6 %
Vitamin C 3 %
Calcium 5 %
Iron 14 %
** Thiamin 19 %
Niacin 16 %
Vitamin B6 9 %
Magnesium 11 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.