I made these on Christmas morning and they were really wonderful. I’ve never made homemade muffins before and was very pleased with how easy and delicious they turned out to be. I recommend them warm from the oven spread with butter. Don’t forget a nice cup of coffee or tea.
The recipe comes from the Barefoot Contessa Cookbook.
3 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound 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
1 cup sweetened shredded coconut
Optional: dried banana chips, granola, or shredded coconut
Preheat oven to 350 degrees. Line 18 large muffin tins with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt together into mixer bowl. 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 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 pan, and serve.