- Hey, everyone.

Today we're making banana crunch muffins.

These babies are truly delicious.

They have a wonderful banana flavor.

They've got granola in them for some crunch and a cute little banana chip on top.

So I'm excited to show you how to make 'em.

Let's get started.

(gentle music) The first thing we need to do to make our banana crunch muffins is to take our flour mixture, which is three cups of all-purpose flour.

And to that, we're going to add two teaspoons of baking powder, one teaspoon of baking soda, and a half a teaspoon of kosher salt.

And all I'm gonna do here is just kind of get that mixed together.

I'm whisking it.

You could sift it if you wanted, but I think whisking is just as good.

And we're gonna set that aside.

And now we're gonna work on our wet ingredients.

So you could do this on a mixer if you wanted, but it's also really easy just to do this in a bowl by hand.

And to our wet ingredients, we are gonna start with our eggs.

We have two large eggs that I'm first going to break into here just in case I get any shell in.

We're good.

One.

Two.

To that, we are adding three-fourths cup of whole milk into the bowl.

We have here two teaspoons of vanilla extract.

And this loveliness is a half a pound or two sticks of butter that has been melted and cooled slightly.

Nobody wants scrambled eggs from the hot butter.

So now, to this, let's just whisk that up and combine all of that goodness together.

Make sure our egg yolks are broken up (Stephanie whisking) and combined with our butter.

And now to this, we can add our two cups of granulated sugar.

Into the bowl.

Now let's just get that all whisked up.

It's pretty easy to use just a whisk.

You can use a spatula, whatever you prefer.

But I like to make as little mess or least that I have to clean up and wash later.

So that's why I'm using this one handy-dandy utensil.

All right, so now, here we have our liquid ingredients and sugar nicely mixed, and we are just going to add that now to our flour mixture.

Pour it all in.

And again, I'm gonna continue to use my whisk here and just get our dry incorporated.

We don't wanna overmix.

I know you guys have heard me say this before and I'll say it again.

We don't wanna overmix 'cause that will make our batter and our end product muffin just a little on the tough side.

So let's incorporate this in as best we can.

I just don't wanna see any clumps of flour here that remain.

We're looking good.

I don't see anything too clumpy at this point.

And to this now, see, I lied.

There's a little bit of flour in there.

(Stephanie tapping bowl) But that's okay 'cause we're still not finished mixing.

So, let me grab a spatula too because now we're gonna switch over to a spatula.

Talk about mess.

Okay, guys, here we go.

Spatula in hand.

I'll just grab that last bit of flour on the side.

All right, next to that, we are adding two bananas.

These are pretty ripe, so they're nice and soft.

Before I add these two, I'm just gonna mash 'em up with a fork.

I'm gonna move this to the side here so you guys can see, but it's not a big skill to mashing.

I'm just taking my fork and mashing it all together.

You can smell that banana.

I used to have a friend who hated the smell of banana.

It was really pretty funny.

So if you'd eat a banana, I worked with her, and if you ate a banana at your desk, I mean, she'd come bopping in later and she'd, "Oh, God, you ate a banana."

So I think of her every time I'm doing anything with bananas.

But anyway, so this is good.

We've got 'em mashed up.

And we're going to add that to our batter.

Give this a good little stir and get that banana incorporated in.

But wait, 'cause we have more to add to our batter.

Okay, that's looking pretty mixed together.

Now, we are also going to take one banana and dice it up.

So we don't want this one mashed, we want the little bits of banana to be in our finished muffin.

And I mean, if you can, this banana is not as ripe as those other two.

So it'll keep a little bit of structure more so than the really, really ripe bananas.

But if all you have are really, really ripe bananas, then go for it.

The other thing too sometimes that I've done when I'm making things with banana is, if I don't have those really, really ripe bananas, sometimes I'll just go and get some banana baby food.

And that works just as well for the overall flavor of banana.

Okie-doke, our diced bananas are in.

And here we just kind of wanna fold them in gently, because what's the point of getting little pieces of banana and each muffin if we'd mash them because we've mixed them too hard?

So I'm just trying to be gentle.

All right, that's looking good.

Our crunch part of our banana crunch muffins now are a cup of chopped pecans.

Pecans, whichever way you pronounce it.

And in addition, we're putting in some granola, and this is some granola that I made.

It's maple-honey granola that if you watch our tips and tricks, you'll be able to make some at home as well.

It's really easy and it's really tasty.

And what it does to this particular muffin is it really just gives it a kind of a nice warm flavor with some extra crunch.

So I am adding a cup of that delicious homemade granola to our batter.

And now, well, let's just stir this all in and get this really nice and combined 'cause we want every muffin to have a wonderful bite of the little banana pieces as well as some granola and those delicious pecans that we put in there.

So, okay, looking good.

And there is our batter.

We're gonna get our pans together and put liners in our cupcake pans and scoop 'em out when we come back.

(gentle music) So now we're going to scoop our batter into our little muffin tin liners.

And I just wanna take a second to show you these guys.

I found them online and I just think they are pretty awesome.

They're called tulip liners and what they do is not only make it pretty, but you know how sometimes muffins rise when they're in the oven and then you can't get 'em out of the pan very well because they stick to the edges?

Well, with these little tulip liners, they rise and they stay nicely in their little paper shells.

So for a variety of reasons, these are just cool little liners.

Anyway, let's get scooping.

So, I'm just using a standard size ice cream scoop here and scooping them in trying to make them as even as possible because you don't want one that's gonna bake and get really toasty and dry, and then the other ones aren't even finished yet.

So that's why I've tried to keep them universal in size.

And honestly, with these scoops, it's really easy to do and it's also an easy way to make your muffins look just a little prettier.

So I'm just gonna continue to scoop these out.

Okay, here we are at our last muffin.

And now, to these guys, again, if you guys know me at all, you know I can't just leave things well enough as it is, and these would be delicious just the way they are.

But we are going to add little banana chips, dried banana chips, to the top of each one.

If you prefer, you could add some of your granola to the top, you could add some nuts to the top, or you could just leave them totally open and exposed.

But I just think it gives 'em a nice little finishing touch.

And while we're doing this, preheat your oven 350 degrees and get it ready to bake.

And so, here they are, ready to go in the oven.

We're gonna put 'em in a 350 degree oven for 25 minutes or so.

So here they are, fresh out of the oven.

They smell wonderful.

So let me let them cool down a few minutes and we're going to put one on plate and give it a taste.

(gentle music) So here we are, ready to taste our banana crunch muffin.

I made myself a little coffee and I also am going to add some of this delicious brown sugar cinnamon butter that I made the other day when we were doing the pumpkin dinner rolls.

So if you really wanna add something to make this muffin over the top, then you need to make some compound butter like this.

All right, so I'm going in.

I can see the granola, I can smell the lovely banananess, if that's a word.

Mm.

I just got a taste of the banana that we chopped up, as well as some of the granola, the crunchiness, and a pecan.

It has a wonderful flavor.

It is a perfect snack or afternoon tea delight.

I think your family or your friends will love it.

Breakfast, lunch, snack time, whatever you desire.

I really hope you try this recipe.

Enjoy.

(gentle music)