"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Banana Crunch Muffins Recipe

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This recipe for Banana Crunch Muffins, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Neuenswander Brown
Added: Wednesday, June 22, 2005


3 c. flour
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 cubes) unsalted butter, melted and slightly cooled
2 eggs
3/4 c. whole milk
2 tsp. vanilla
1 c. mashed ripe banana (about 2 bananas)
1 c. medium-diced ripe banana (about 1 banana)
1 c. small diced walnuts (optional)
1 c. granola or rolled oats
1 c. sweetened shredded coconut (plus extra for topping)

Preheat oven to 350 degrees. Line muffin tins with paper liners. Sift flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer. Add melted butter and blend. Combine eggs, milk, vanilla, and mashed bananas and add to flour mixture. Scrape down sides of bowl and blend. Donít over mix. Fold in diced bananas, walnuts (if adding), granola, and coconut into batter. Spoon batter into liners, filling to the top. Top each with a sprinkle of shredded coconut. Bake 25-30 minutes, or until tops are brown and toothpick comes out clean. Cool slightly, remove from pan and serve.

Number Of Servings:
Number Of Servings:
18 large muffins




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