Date: March 4th, 2011
As I was searching around for a healthy treat to send into school for a kiddo’s birthday, Chef Matt handed me this recipe. Our winter guest ranch guests enjoy these fresh from the over, sitting in front of the fireplace. Our summer guest ranch guests find these out on the breakfast ride most of the time. Enjoy!
Banana crunch muffins
Makes: 2 dozen
10 oz. – All Purpose Flour (roughly 2 cups)
1 tbsp. -baking powder
½ tsp. – salt
1 cup – sugar
2 oz. – butter melted
1 ¼ cups – sour cream
1 ½ cups – chopped bananas
¼ cup- granola
¼ – cup- toasted pecan pieces
1/8 cup- coarse sugar
1. Arrange 2 dozen muffin papers in a muffin tin and spray with baking spray
2. Mix together the melted butter, 1 tsp. – vanilla, sour cream, and eggs until homogeneous in a stand mixer. Add in the sugar mixing until all ingredients are blended
3. Sift together the dry ingredients, and add into the mix on low speed, then add in the bananas, granola, and pecans.
4. Scoop into greased muffin papers, sprinkle with coarse sugar and bake at 350 F until golden brown. Makes about 2 dozen
Depending on the size of the muffin tins and the oven muffins may take a little longer than it does for us so there really is not a specific time. How many you get will vary slightly also. I use a 2 0z. Cookie scoop for the size tins we have here at the dude ranch. I start out setting the timer for about 7 minutes, checking with a tooth pick when the tops brown up, and then baking longer if necessary.
If you want to tweak the recipe and make it your own you can use different kinds of extract, fruit or nut. Sometimes I will do the same recipe with fresh apricots and pistachios. The possibilities are endless.