So good that the photo I'm showing you of the muffin depicts them perfectly- eaten up! (Note the crumbs on Andrew's lips- that's what's left.) Yes, these muffins are that good!
Now, I used to be a recipe hoarder... but I have learned that somethings are too good not to share! Enjoy these moist, flavorful muffins for breakfast, tea time, or anytime you want to share a special moment with your sweet family!
Allie's* So Very Yummy Nana Crunch Muffins
3 c flour (can replace 1 c w/whole wheat if you'd like)
2 c sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 pound unsalted butter, melted & cooled
2 x-lg eggs
3/4 c milk
2 tsp vanilla extract
1 c mashed RIPE (read: sweet, almost rotten & mushy) nanas
1 c diced nanas
1 c small diced walnuts
1 c granola
1 c shredded coconut (I buy unsweetened from the HFS)
1) Sift flour, sugar, powder, soda, salt into a large bowl.
2) Mix eggs, milk, vanilla & mashed nanas in a bowl.
3) Stir butter into flour mixture (bowl 1) and then combine this with the wet stuff(bowl 2) only till it's all combined. You shouldn't overmix muffins- lumps are ok.
4) Fold in diced bananas, granola, coconut and walnuts. Use an ice cream scoop (it's so much cleaner!) to scoop into lined or sprayed muffin cups, filling all the way up to the top! Sprinkle tops with finely chopped walnuts, granola or coconut.
5) Bake in a preheated 350 oven until the tops are brown 25-30 minutes. 15 ish for mini muffins.
This recipe is good for a few days and even frozen & reheated, unlike most muffin recipes. The secret is all the butter & all the nanas. The higher the fat in a muffin, the longer it stays moist & tasty! YUM!!! Be prepared to exercise self-control b/c you'll want to eat them all up right away!
*I found this recipe 10 years ago in a magazine... it's undergone a few changes (like healthy flour & extra vanilla) but someone else deserves the credit for these tasty morsels. Whoever you are, THANK YOU!!!
