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.