Yummy "Banana Crunch Muffin" Recipe

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Discussion Overview

This thread centers around a recipe for "Banana Crunch Muffins," with participants sharing their baking experiences and variations of the recipe. Many express enthusiasm for the muffins and discuss personal adaptations based on their preferences and available ingredients.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions using a recipe from Food Network and adapting it by increasing coconut and granola due to family preferences.
  • Another participant shares their positive experience with the muffins, recalling that they are delicious and timely for using overripe bananas.
  • A different participant expresses interest in trying the recipe due to having overripe bananas.
  • One participant describes making a half batch that resulted in 48 mini muffins, noting that their young child enjoyed them greatly.
  • Another participant appreciates the idea of toasting coconut before adding it to the batter.

Areas of Agreement / Disagreement

Participants generally agree on the deliciousness of the muffins and share positive experiences, though there are variations in how they prepare the recipe.

Contextual Notes

Participants share personal experiences with the recipe, including modifications based on ingredient availability and family preferences.

Who May Find This Useful

Consultants looking for creative ways to use overripe bananas or seeking muffin recipes that can be adapted for different tastes and dietary preferences may find this discussion helpful.

nikked
Gold Member
Messages
2,129
I'm baking to send to DH, and had bananas that had to be used ASAP. Found this recipe on Food Network. They are yummy and beautiful, and the recipe made 36 of our regular size muffins (this recipe is technically for the "large" muffin pans).

My DH doesn't care for nuts, so I upped the coconut and granola to 1 1/2 cups each. Used a granola cereal, because my wally-world doesn't carry the real thing. I just broke up the bigger pieces with the meat tenderizer (in a ziploc bag, of course :p ).

My oh-so-picky kids love them, too, which is an added bonus, to be sure!

Happy baking!
 

Attachments

  • Thread starter
  • #2
Oh, yeah. I topped them with coconut before baking...
 
I have made these before - they are delicious! Thanks for reminding me of the recipe - I have a few bananas that are at that point!
 
Yum! I have some icky looking bananas here...maybe I can try these tomorrow!
 
Thank you for that recipe!

I made a half batch and it made 48 mini muffins in our MMP. (I made them small for my 2 yr. DS)

He gobbled up two of them like he hadn't ate in a year!! LOL

I didn't have granola, so I smashed up a Nature Valley granola bar (the ones that come two to a pack that are HARD/CRUNCHY) and used it...chopped up pecans...and TOASTED my coconut first before putting it in the batter.

YUM-O!!!
 
  • Thread starter
  • #6
Ooooh, love the toasted coconut idea...thanks!
 

Frequently Asked Questions

What ingredients do I need for the Banana Crunch Muffin recipe?

To make Banana Crunch Muffins, you will need ripe bananas, flour, sugar, baking powder, baking soda, salt, eggs, milk, vegetable oil, and chopped nuts or granola for the crunch topping.

How ripe should the bananas be for the best flavor?

For the best flavor, the bananas should be very ripe, with brown spots on the peel. The riper the bananas, the sweeter and more flavorful your muffins will be.

Can I make these muffins gluten-free?

Yes, you can make Banana Crunch Muffins gluten-free by substituting all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are also gluten-free.

How long should I bake the muffins?

Bake the Banana Crunch Muffins in a preheated oven at 350°F (175°C) for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Can I freeze the Banana Crunch Muffins?

Yes, you can freeze Banana Crunch Muffins. Allow them to cool completely, then wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container. They can be frozen for up to 3 months.

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