Banana Crunch Muffins

We’ve had a couple air conditioning problems lately.  They are thankfully resolved (save for a UV light bulb that isn’t a huge deal) and our units are up and running and fully operational again.

It has been only three years since we’ve been in this house, and both the house and the air conditioners were new, so on the surface it’s a bit surprising and disappointing that we already have issues.

But then Mom started thinking about this, and said maybe it’s not all that surprising since the air conditioners run constantly here in Florida.  Sure, there are a couple days a year when we end up using the heat pump, but really, the AC units run those as well, so these work horses do a hell of a lot more than the ones in Michigan did.

Back in Michigan, we only used air about five months, if and only if, we were super lucky and had a nice spring and fall.

So in Florida years, these air conditioners are already seven or eight years old.  It’s like dog years for giant machinery that makes living in Florida palatable.

Maybe it’s fuzzy math, but one thing is for sure, there is nothing fuzzy or problematic about these banana crunch muffins.  I have made them a few times now, and they are always a hit.  They take classic banana muffins to another level with tons of add ins that add texture and flavor.  Whenever I am craving banana muffins, this is what I make.  I have a feeling, this will be your go to recipe as well.

Banana Crunch Muffins

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★★★★★

5 from 1 review

• Author: Laura
• Total Time: 45 minutes
• Yield: 12 muffins and mini cake 1x

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Description

Elevated banana muffins loaded with coconut, pecans, walnuts, and topped with a banana chip.  Breakfast is served.

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Ingredients

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3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

1 tablespoon ground cinnamon

½ teaspoon ground cardamom

1 ½ cups coconut sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon sea salt

1 cup olive oil

2 large eggs

¾ cup unsweetened almond milk

1 tablespoon pure vanilla extract

1 ½ cups mashed ripe bananas

1 cup shredded unsweetened coconut

¾ cup chopped walnuts

¾ cup chopped pecans

Banana or plantain chips for garnish

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Instructions

Preheat oven to 350 degrees F/ 325 degrees F convection.  Oil a muffin pan and a ramekin or oven proof bowl for leftover batter.

 

In a large bowl, stir together oil, eggs, vanilla, and sugar until well combined.  Stir in half the flour, followed by the milk.  Stir in the remaining flour, cinnamon, cardamom, baking powder and soda, and salt.  Finish the batter with the milk before stirring in the banana, coconut, walnuts, and pecans.

 

Fill each cup in the muffin tin all the way to the top.  Pour the remaining batter in the ramekin.  Top with banana chips, and bake about 25 minutes until golden brown and puffy, and a toothpick inserted in the center comes out clean or with a few crumbs.  Ramekin will need to bake for about 10 additional minutes.

 

Serve warm or cool completely in the pan.  Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave 30-60 seconds.

Notes

Recipe adapted from Ina Garten

• Prep Time: 20 minutes
• Cook Time: 25 minutes