Muffins: the perfect excuse to eat cake for breakfast. I love muffins and I certainly love cake. These delicious muffins are the perfect way to use up those ripe (or even overly ripe) bananas sitting on your counter. There is an optional streusel topping recipe proceeding the full muffin recipe at the end of the post. If you like a little extra crunch and flair, do add streusel. I didn’t add any because I was out of butter AGAIN! (I actually made these muffins with a very light olive oil, yum!)
DON’T: ever overmix your quick breads. Trust me, you want to only stir to incorporate this batter. The end.
DO: Customize these muffins however you wish. You’ll see there are 3 add-ins at the end of the post. Granola that is crushed, coconut and chocolate chips. Three cups of them. Feel free to choose any other types of add-ins, I’ll give you some inspiration below.
*Raisins, Dried Cherries, dried cranberries, chopped nuts, different kind of flavored baking chips, chopped dried apricots, additional chopped banana… the list goes on! The bananas surely can be replaced by 1.5 C pumpkin if you’d like but the texture just isn’t the same.
Today I went on my first Gator ride of the spring. First time I have driven a vehicle since my surgery (I still haven’t felt that great yet) and it was nice to get out and around our place. I can’t wait for green grass.
My Gator-obsessed buddy.
*Full recipe at the end of the post! Have a great weekend!
Assemble the dry ingredients: (flour, sugar, baking soda, baking powder, salt, add-ins)
Measuring salt into your palm is a little extra insurance to let you remember if you added it or not… especially helpful in yeast bread baking. Fun for kids too!
Yes, all of them… even the add-ins, and fluff around with your fingers to mix. (We’ll add them now to prevent overmixing later.)
Then combine all of the wet ingredients in a separate vessel. (Bananas, oil, eggs, vanilla, milk)
Eggs are so fun to crack. Why is that? (Do you like the messy state of my kitchen? I have a biscuit recipe to share with you and I didn’t clean up after making them before we HAD to make muffins. Love a kitchen mess, love it even more when my husband cleans up after me.)
Add wet ingredients to dry and gently stir to incorporate.
Scoop (use your ice cream scoop) muffin batter into lined muffin tins. Top with streusel or just a little sugar or additional coconut. Bake at 350 for 25 minutes. (This makes a lot of muffins! I had 24 regular sized muffins and 12 mini muffins!)
Cool a bit and enjoy! IF I had butter I’d have gotten a photograph with a nice warm muffin and a huge pat of butter. Next time friends.
Banana Monster Muffins with Streusel Topping
Loosely adapted from Ina Garten’s Banana Crunch Muffin recipe
By Cristen www.foodandswine.com
3 C flour
2 C sugar
½ tsp salt
2 tsp baking powder
1 tsp baking soda
1 C granola, crushed up
1 C sweetened shredded coconut
1 C chocolate chips
4 ripe bananas, mashed (or 3 ripe/mashed and 1 not-so-ripe, cubed) *I love finding a banana chunk in my muffin!
1 C oil or melted butter (2 sticks)
2 eggs, beaten lightly
3/4 C milk (any kind will do)
2 tsp vanilla extract
*Additional coconut or sugar for topping muffins.
Preheat oven to 350 degrees F. Combine flour, sugar, salt, baking soda and baking powder. Whisk well. Add granola, coconut and chocolate chips, stir to incorporate. Combine mashed banana, oil, eggs, buttermilk and vanilla. Add to dry ingredients, stir to combine. Do not overmix. Scoop into lined muffin tins, top with 1/2 tsp sugar or 1 tsp coconut and bake for 25 minutes in a 350 degree preheated oven until golden and slightly firm topped. Serve warm, store in an airtight container for up to 3 days.
Optional Streusel: Mix 1/4 C butter, 1/4 C sugar and 1/2 C flour, sprinkle 2 tsp of this mixture on each unbaked muffin. *If you like streusel tops, this is pretty standard. Feel free to mix a little coconut in here or even 1/4 C oats.