Banana Crunch Muffins & Tops

Banana Crunch Muffins & Tops

(adapted from Ina Garten’s recipe) Makes 18-20 muffins

Here they are guys!  The recipe you’ve all be waiting for!  ENJOY!! :)



  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 pound unsalted butter, room temperature
  • 2 eggs, room temperature
  • 3/4 cup soymilk
  • 2 teaspoons pure vanilla extract
  • 3 ripe bananas, mashed
  • 1 1/4 cup granola
  • Walnuts, granola, or shredded coconut, optional for topping


  1. Preheat the oven to 350 degrees F.
  2. Line 18 large muffin cups with paper liners.
  3. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Note – If you don’t have a sieve, the recipe works just as well if not sifted.
  4. Add the butter and blend.
  5. Combine the eggs, soymilk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture.
  6. Scrape the bowl and blend well. Don’t overmix.
  7. Fold the granola into the batter.
  8. Spoon the batter into the paper liners, filling each one to the top. Note – For muffin top pans, grease the pan and spoon the batter to fill the mold
  9. Top each muffin with toppings of choice
  10. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean.
  11. Cool slightly, remove from the pan, and EAT!







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