As part of my week with the Barefoot Contessa, I’m kicking it off with some Banana Crunch Muffins. As I’ve never been a huge fan of bananas as an ingredient in food (except banana bread), I’ve been avoiding these muffins for a while now. Something “clicked” while I was thumbing through The Barefoot Contessa Cookbook the other day and since I had all of the ingredients in the house, I decided to give this recipe a shot.

And of course, I wasn’t let down. The only regret I have about this recipe is that I didn’t have any granola to add to the batter – but I do now since picking up about a pound of loose raisin granola at Whole Foods earlier today so that I have some on hand for the next time I make these muffins. The whole recipe was a cinch to put together…and oddly enough, Ina instructs to sift the flour and sugar together then add in the melted (cooled) butter then add the rest of the wet ingredients. I was a bit skeptical, but it worked. These little breakfast treats were just delightful. Light and fluffy with a nice full banana flavor that I’m sure will be even more prominent tomorrow morning.


  • I halved the recipe without any problems (yields 9 muffins)
  • Added about 1 tsp of honey to the batter…couldn’t hurt, right? 😉
  • Baked for 23 minutes at 335 degrees F – I’m realizing that dark non-stick pans really do need to be adjusted for

Next up on the list for my week with the Barefoot Contessa will be some Roasted Tomato-Basil Soup tomorrow night. The temperature isn’t supposed to go much above 70 tomorrow so I figured some soup and a sandwich would be a nice treat on a chilly August night. heh. 😀

Banana Crunch Muffins

source: Ina Garten, The Barefoot Contessa Cookbook

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (table salt)
  • 1/2 pound unsalted butter, melted and cooled
  • 2 extra-large eggs
  • 3/4 cup whole skim milk
  • 2 teaspoons pure vanilla extract
  • 1 cup mashed ripe bananas (2 bananas)
  • 1 cup medium-diced ripe bananas (1 banana)
  • 1 cup small-diced walnuts omitted due to allergies
  • 1 cup granola omitted, sadly
  • 1 cup sweetened shredded coconut
  • Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.Line 18 large regular sized muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them 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 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes (see modification above), or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

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Leave a Comment

  • jesstyler
    August 10, 2008 at 11:34 PM

    mmm, those look amazing! I’m putting these on my “must make” list

  • August 10, 2008 at 11:42 PM

    So was it still crunchy without the granola?

  • joelen
    August 10, 2008 at 11:42 PM

    Ooh, I love the idea of mixing in granola into batter… and this banana muffin recipe looks great! Ina has yet to steer me wrong 🙂

  • smellslikehome
    August 11, 2008 at 6:29 AM

    Kate – I forgot to mention that lol. There was a little crunch from the coconut but definitely not as much as there would have been should I had added the nuts and granola.

  • August 11, 2008 at 7:14 AM

    The soup for tomorrow sounds good! I love muffins too, and the granola would be a nice textural contrast.

  • August 11, 2008 at 8:01 AM

    This is one of my favorite muffin recipes…try them with the granola; it does make a big difference!

  • August 11, 2008 at 12:02 PM

    It looks yummy! Far better than my shredded wheat this a.m.

  • August 11, 2008 at 8:18 PM

    YUM! I am been eyeing this recipe in my cookbook for a while. I’m glad they are just as delicious at they sounded. 🙂

  • BMK
    August 12, 2008 at 7:21 AM

    These have been on my list to make for a long time! Yours look really good! You are definitely a devoted Ina fan! You have an award waiting for you at my blog 🙂

  • August 12, 2008 at 2:10 PM

    These look fantastic! I have several ripe bananas in my freezer waiting to be called into action. These muffins might be it…

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