I did change one of Ina’s steps- it’s important not to overmix the batter once the liquid ingredients are incorporated. Thus, I added the butter to the mashed banana mixture, and then added the liquid mixture to the dry ingredients (my edits are listed below, but Ina’s original recipe can be found at the end of the blog post.) These muffins are filling and moist!
Ingredients:
3 cups all-purpose flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 pound (1 cup) unsalted butter, melted and cooled
2 extra-large eggs (Used 3 large eggs)
3/4 cup whole milk
2 tsp pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts (Used pecans)
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Directions:
1. Preheat the oven to 350 degrees F.
2. Line 24 large muffin cups with paper liners.
3. Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon into the bowl of an electric mixer fitted with a paddle attachment.
4. Combine the melted butter, eggs, milk, vanilla, and mashed bananas.
5. Add the diced bananas, walnuts, granola, and coconut into the batter.
6. Add the liquid mixture to the dry ingredients. Scrape the bowl and blend well. Don't overmix.
7. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired.
8. 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.
Yield: 24 muffins
Source: Ina Garten
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