Banana Nut Crunch Muffins

Banana Nut Crunch Muffin and Butter

 

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!

Banana Nut Crunch Muffin

Banana Nut Crunch Muffins

Enjoy!

Banana Nut Crunch Muffins
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Line 24 muffins cups with liners.
  2. 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.
  3. Scoop ⅓ cup batter into each muffin cup.
  4. 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.
Notes
Makes 24 muffins.

 

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Honey Nut Bars

Alright, here are some adjectives: ooey, gooey, salty, sweet, soft and chewy.  Like the sound of that?  Good, then you will l-o-v-e, LOVE these Honey Nut Bars.  They embody every single one of those yummy descriptive words.  Oh, I forgot ADDICTING. I had to get these out of my house fast…I have absolutely no self-control when it comes to salty and sweet things!  If you love that combination as much as I do, make these immediately!  You will be so very happy you did…or maybe not once you have three or four or ten of them.  Ooooops.  I would know nothing about that though….

Enjoy!

Honey Nut Bars

Crust:

1 Stick+2 T. Unsalted Butter, melted

1 c. AP Flour

1 c. Rolled or Quick Oats

3/4 c. Firmly Packed Light Brown Sugar

1/2 t. Baking Soda

1/4 t. Salt

Topping:

3/4 c. Firmly Packed Light Brown Sugar

6 T. Unsalted Butter

1/3 c. Clover Honey

1/2 t. Salt

2 T. Heavy Whipping Cream

2 t. Pure Vanilla Extract

1 t. Cinnamon

3 c. (17 oz.) Whole Salted Mixed Nuts, toasted (I forgot to toast mine and they turned out fine)

Directions

Heat oven to 350 degrees.  Grease a 9×13 pan and line with foil, leaving extra foil to hang over the ends so that you will have “handles”.  Grease the foil.

For the crust, thoroughly combine all the dry ingredients.  Add melted butter and combine well.  Spread and press the crust into the bottom of the pan evenly.  Bake for 10 minutes and then let the crust cool on a rack for 10 minutes.

Place the nuts in a large bowl.  Bring the sugar, butter, honey and salt to a boil in a medium saucepan over medium-high heat, stirring often.  Slowly and carefully add the cream and return to a boil.  Remove from the heat and carefully add the vanilla and cinnamon.  Pour mixture over the nuts and coat them thoroughly.  Pour the nut mixture over the crust and spread evenly.  Press down on the nuts slightly with the back of a spoon.  Bake for 20 minutes, until the topping has just started to bubble slowly.

Let cool on a wire rack for 10 minutes and then using the foil “handles” remove from the pan and let cool completely.  Cut into squares with a sharp knife.  Make sure no foil has stuck to the bottom of the bars.

Makes 16 bars.

 

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