You can trust today’s recipe for two reasons. #1: My friend Amy made these muffins and shared the recipe with me. Amy is an amazing cook. Amy knows good food. Amy always finds the best recipes. #2: It’s an Ina Garten recipe.
I haven’t made this recipe myself yet, so I don’t have much to say except that it is DELICIOUS. These muffins were SO GOOD I just had to photograph them (thanks for being my hand model, Ana – J.P. Prewett would be proud) and share the recipe with you.
I’m trying not to think about how many of these muffins I ate. It was like I lost all self-control. Don’t say I didn’t warn you.
- - 3 cups all-purpose flour
- - 2 cups sugar
- - 2 teaspoons baking powder
- - 1 teaspoon baking soda
- - ½ teaspoon salt
- - ½ pound unsalted butter, melted and cooled
- - 2 extra-large eggs
- - ¾ cup whole milk
- - 2 teaspoons pure vanilla extract
- - 1 cup mashed ripe bananas (~2 bananas)
- - 1 cup medium-diced ripe bananas (~1 banana)
- - 1 cup granola
- - 1 cup sweetened shredded coconut
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. 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.
- Fold the diced bananas, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. 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.