I inadvertently left some of the “crunch” out of these delicious muffins. As the muffins baked, I was cleaning up the counters and saw the chopped walnuts that I had taken out of the freezer but never added to the batter. I really love walnuts. I thought about cramming some by hand into the half-baked muffins, but it wasn’t worth the burns. Then I imagined using a toothpick to kind of poke the nuts into the center of the muffins, but all I had were colored toothpicks (don’t ever buy these, for so many reasons, but the main one being they bleed into everything, especially white frosting) and I could just picture colored holes speckling the tops.
So I served these semi-crunchy muffins to my arriving friends, apologizing for my forgetfulness. But as my friends and the empty muffin tins told me, it didn’t matter much. These little baked treasures have a permanent spot in my recipe box. And it’s not even because of the crunchy topping; it’s the coconut. Every person (including the little foodies) said with delighted surprise, “Is there coconut in this?” Oh, yes. Coconut and banana.
And walnuts next time.
There are two tips for this recipe: definitely use paper or foil liners so the warm muffins come out in one piece; use a pastry blender to mash the bananas. For more tips, click over to Work-For-Me-Wednesday at We Are THAT Family.
Banana Crunch Muffins
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound unsalted 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
- Dried banana chips, granola, or shredded coconut, optional
- Preheat the 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 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 one 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.