Banana Crunch Muffins

Ina Garten shares her tasty breakfast muffin recipe.

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves18
  • DifficultyEasy
420g plain flour
450g caster sugar
2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
225g unsalted butter, melted and cooled
2 extra-large eggs
160ml whole milk
2 tsp pure vanilla essence
2 ripe bananas, mashed
1 ripe banana, medium diced
100g walnuts, diced small
100g granola
90g sweetened grated coconut
Dried banana chips, granola or grated coconut, optional
1) Preheat the oven to 180C/Gas 4. Line 18 large muffin cups with paper liners.

2) Sift the flour, sugar, baking powder, bicarbonate of soda and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend.

3) 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.

4) 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.

5) 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.

Banana Crunch Muffins

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