I know there are many holidays right around the corner that I should be blogging about…St. Patrick’s Day, Easter, Mother’s Day, Father’s Day….on and on and on. But yesterday I had an INSANE craving for banana muffins so I went with it! And I’m SO glad I did. These banana muffins are to. die. for. Seriously some of the most moist, flavorful, yummy banana muffins I have ever had. The original recipe is by Ina Garten so you know you’re off to a good start when you begin with one of her fabulous recipes. I made some minor changes and was so pleased with the results! Treat yourself to these for breakfast tomorrow morning…but make them tonight! They are even better the next day!
- 3 c. All-Purpose Flour
- 1 c. Sugar
- 1 c. Light Brown Sugar, packed
- 2 t. Baking Powder
- 1 t. Baking Soda
- ½ t. Salt
- 2 sticks Unsalted Butter, melted
- 3 Large Eggs, room temperature
- 1 c. Whole Milk
- 2 T. Pure Vanilla Extract
- 1 c. Mashed Ripe Bananas (I used 5 medium bananas)
- 1 c. Toasted, Chopped Pecans
- 1½ c. Granola
- 1 stick Unsalted Butter, melted
- Preheat oven to 350 degrees. Line 24 muffins cups with liners.
- In the bowl of an electric mixer, whisk together flour, both sugars, baking powder, baking soda and salt. With the mixer on low, beat in the melted butter. Whisk together the milk, eggs, vanilla and bananas and add to the flour-butter mixture. Mix until everything is just combined–do NOT overmix.
- Scoop ⅓ cup batter into each muffin cup.
- In a small bowl, mix together pecans, granola and melted butter. Spoon a couple of tablespoons over each filled muffin cup. Bake for 20-25 minutes (mine were done at 23) until the tops are brown and a tester inserted comes out clean. Cool for a few minutes and then remove from the pan and cool completely.