Sometimes those days arrive when you have a craving for a delicious sweet and in the corner of the kitchen you see some bananas getting a bit too ripe. Those days never happen to me because I absolutely love overripe bananas, but this time I sacrificed my bananas to make a nice treat for the family.
Now, I'll intro that I messed these up. Not really as they were still incredible, but my add-in didn't work the way I would have liked. I decided to use up old granola bars I made last week instead of making some granola or using pre-made granola. Next time I'll make some or just add in oats and nuts. Ooo, I bet a crunchy oats and nuts type of cereal would be fantastic!
On to the recipe.
Banana Crunch Muffins
adapted from Ina Garten, my hero
3 cups all-purpose flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, melted and cooled slightly
3 medium or large eggs
3/4 cup milk
2 tsp vanilla extract
3 large mashed bananas (if you want some chunks of banana in the muffin, dice one of the bananas)
2-3 cups add-in. Vary it. Granola, pecans, walnuts. I used a seed mix from Lidl. It had sunflower seeds, pumpkin seeds, raisins, cranberries... some other bits. I also broke up 2 homemade granola bars. Go crazy. Anything you think might be tasty with banana.
Preheat the oven 350F/180C.
Now, use muffin liners. Did you read that? Check it off in your mind? USE THE PAPERS. These muffins will stick to a muffin pan. You need those cupcake/fairycake/muffin cases.
Sift the flour, sugar, baking powder, baking soda, and salt into a bowl.
Add the melted butter and blend it together well with the dry ingredients.
Combine the eggs, milk, vanilla, and mashed bananas.
Gently fold them into the flour mixture until its combined. Don't overmix. Stop when it all starts to look wet.
Use an ice cream or cookie dough scoop if you want, to put the batter into the cases. This will give you even muffins with the exact same amount of batter in each muffin. Top with granola and sugar if you'd like!
Fold in your add-in. Gently. DON'T OVERMIX.
Bake for 25- 30 minutes. Let them cool before you eat them.