Best 3 Banana Crunch Muffins Ina Garten Recipes

Get ready to embark on a culinary journey with Ina Garten's delectable banana crunch muffins. A perfect blend of sweet and crunchy, these muffins are sure to tantalize your taste buds and become a beloved family favorite. With a combination of ripe bananas, a crispy streusel topping, and a moist, tender crumb, these muffins are a delightful treat for any occasion. Whether you're looking for a quick and easy breakfast, a sweet snack, or a delightful dessert, Ina Garten's banana crunch muffins are sure to satisfy your cravings. So grab your apron and let's dive into the world of baking perfection!

Here are our top 3 tried and tested recipes!

CHUNKY BANANA BRAN MUFFINS

Chunky Banana Bran Muffins image

Provided by Ina Garten

Time 40m

Yield 10 to 12 muffins

Number Of Ingredients 15

Ingredients

1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced bananas
1/2 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

BANANA CRUNCH MUFFINS

Banana Crunch Muffins image

This recipe is from one of my favorite chefs, Ina Garten, The Barefoot Contessa! They are wonderful!!

Provided by quotFoodThe Way To

Categories Quick Breads

Time 55m

Yield 18 muffins

Number Of Ingredients 15

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup milk
2 teaspoons vanilla
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup walnuts, chopped
1 cup granola cereal
1 cup sweetened flaked coconut
dried banana pieces

Steps:

Preheat oven to 350 degrees.
Line 18 large muffin cups with paper liners.
Sift the flour, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attatchment.
Add the melted butter and blend.
In a separete bowl, combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour mixture.
Scrape the bowl and blend well; DO NOT OVER MIX.
Fold the diced bananas, walnuts, granola, and coconut into the batter.
Spoon the batter into the paper liners, filling each one to the top.
Top each muffin with dried banana chips, if desired.
Bake for 25-30 minutes, or until tops are brown and a toothpick comes out clean.
Cool slightly, remove from pan, and serve.

Nutrition Facts : Calories 386.3, Fat 19.2, SaturatedFat 9.3, Cholesterol 55.8, Sodium 206, Carbohydrate 49.6, Fiber 2.2, Sugar 28.2, Protein 5.7

BANANA CRUNCH MUFFINS

Banana Crunch Muffins image

Make and share this Banana Crunch Muffins recipe from Food.com.

Provided by evelynathens

Categories Quick Breads

Time 35m

Yield 18 large muffins

Number Of Ingredients 15

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
2 extra large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup small pieces walnuts
1 cup granola cereal
1 cup sweetened flaked coconut
granola cereal (optional) or shredded coconut (optional)

Steps:

Preheat oven to 350°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 the paddle attachment.
Add the melted butter and blend.
Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
Scrape the bowl and blend well.
Don't overmix.
Fold the diced bananas, walnuts, granola and coconut into the batter.
Spoon the batter into the paper liners, filling each one to the top.
Top each muffin with dried banana chips, granola, or coconut, if desired.
Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
Cool slightly, remove from the pan, and serve.

Tips:

Use ripe bananas for the best flavor and texture.
Mash the bananas well before adding them to the batter.
Do not overmix the batter.
Fold in the chocolate chips, walnuts, and coconut last.
Bake the muffins until a toothpick inserted into the center comes out clean.

Conclusion:

Ina Garten's Banana Crunch Muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. The combination of banana, chocolate chips, walnuts, and coconut makes them irresistible. These muffins are sure to be a hit with everyone who tries them.