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I tried banana-muffin recipes from Ina Garten, Tyler Florence, and Trisha Yearwood, and the best called for coconut — which I don't even like

I tried banana-muffin recipes from Ina Garten, Tyler Florence, and Trisha Yearwood, and the best called for coconut — which I don't even like
Banana muffins, per recipes from Ina Garten, Tyler Florence, and Trisha Yearwood.
I decided to compare muffin recipes from three different celebrity chefs. Paige Bennett
  • I made banana muffins with recipes from Ina Garten, Tyler Florence, and Trisha Yearwood.

  • Florence's muffins were simple and balanced, but I couldn't taste the banana in Yearwood's recipe.

  • Garten called for coconut flakes, which I'm not a fan of, but her muffins turned out to be delicous.

Banana muffins are a staple in my home. I appreciate how easy they are to make, and they're great for breakfast, a snack, or dessert.

But I don't have a go-to method — I usually just find a quick and easy recipe to follow online.

I decided to try recipes from Ina Garten, Tyler Florence, and Trisha Yearwood in hopes of finding a new go-to.

Here's how the banana muffins stacked up.

I wasn't sure I'd like the shredded coconut in Garten's recipe.

Banana-bread muffin ingredients from Ina Garten.
I was skeptical about the addition of shredded coconut in Ina Garten's banana-muffin recipe.Paige Bennett

Garten's banana-crunch-muffin recipe had a long list of unique ingredients, including sweetened shredded coconut, walnuts, and granola.

I'm not a huge fan of coconut, so I was nervous to try the finished product.

I went the extra mile and made my own granola for the muffins.

Oats, honey, and sugar in a bowl.
I made my own granola since the recipe required such a small amount.Paige Bennett

Garten's recipe called for 1/2 cup of granola, but I halved the recipe and didn't want to buy a new box for such a small amount.

I decided to make my own by mixing oats, cinnamon, brown sugar, honey, and oil in a bowl.

This step was easy, and I was excited to see how my homemade granola would hold up.

Despite a lengthy ingredients list, the recipe was easy to follow.

Banana-muffin batter in a muffin pan.
I mixed the ingredients together and prepared them for baking.Paige Bennett

I mixed the wet and dry ingredients in separate bowls before combining them. Then I put the batter in a muffin pan lined with silicone cupcake liners.

I baked the muffins for about 30 minutes at 350 degrees Fahrenheit, as Garten recommended.

She suggested topping the finished product with more coconut, granola, and banana chips, but I decided not to.

I was pleasantly surprised by Garten's muffins.

Banana muffin, per Ina Garten's recipe.
I surprisingly enjoyed the addition of coconut in Ina Garten's banana muffins.Paige Bennett

Although the muffin tops didn't puff up as much as I'd hoped, they were golden brown and crisp.

The moist and sweet interiors had a nice crunch from the granola and walnuts. Luckily, I didn't get much flavor from the coconut — instead, it offered a chewiness that I loved.

Florence's recipe seemed simple and listed kitchen staples.

Ingredients for Tyler Florence's banana-nut muffins.
Tyler Florence's ingredient list for banana muffins was straightforward.Paige Bennett

Unlike the other recipes, there were no surprises in Florence's banana-nut muffin recipe.

The ingredient list mostly included staples that I already had, like butter and brown sugar.

The only slight twist was that Florence called for pecans — I typically see banana-nut muffins made with walnuts.

Florence had the easiest and quickest recipe.

Banana-muffin batter in a mixer.
Nothing was confusing about Tyler Florence's banana muffins.Paige Bennett

In addition to having a simple ingredient list, Florence's instructions were speedy and straightforward.

I started by whisking the dry ingredients in a bowl. Then I creamed the mashed bananas with sugar in my mixer.

I combined the rest of his ingredients and put the batter in a muffin pan.

Banana-muffin batter in cupcake liners in a muffin pan.
I placed my batter in a muffin pan and baked it.Paige Bennett

I gently folded the pecans and more mashed bananas into my batter before placing everything into the muffin pan.

Per Florence's recipe, I baked the muffins at 375 F for about 20 minutes.

I liked that the result wasn't overly sweet.

A banana muffin, per Tyler Florence's recipe.
Tyler Florence's banana muffins would make a great breakfast.Paige Bennett

The muffins were a perfect golden brown and had a great, spongy texture.

There was a slight crunch from the nuts, but I think I'd add even more pecans next time.

Florence's recipe didn't turn out as sweet as the others, which I appreciated. I think the lighter flavor would make for a good breakfast option.

Yearwood's banana-muffin recipe included an ingredient I'd never used before.

Ingredients for Trisha Yearwood's banana muffins.
Trisha Yearwood's banana muffins have wheat germ in them.Paige Bennett

I couldn't wait to try Yearwood's recipe because it combined two of my favorite muffins — banana and chocolate chip.

Unlike the other chefs, she called for a blend of all-purpose and whole-wheat flour. I was also intrigued by the use of wheat germ, a nutritional powder from wheat kernels, which I'd never used before.

Although Yearwood's recipe wasn't difficult, her instructions were pretty specific.

Banana-muffin ingredients in a mixer.
Trisha Yearwood's banana-muffin recipe had very specific steps.Paige Bennett

I started by combining the banana, vanilla extract, and milk in one bowl and the flours, wheat germ, baking soda, and salt in another.

Next I creamed the softened butter and sugar in my mixer before adding a room-temperature egg.

The chef said to alternate adding increments of the dry and wet ingredients to the butter mixture — starting and ending with the flour mixture.

Then I folded chocolate chips into the batter.

After slowly combining all of my ingredients, I baked the muffins.

Muffin batter in a lined muffin pan.
I prepared my muffin batter for baking.Paige Bennett

I baked the muffins for about 24 minutes at 375 F, as Yearwood recommended.

The muffins were good, but I didn't taste much of the banana.

Banana muffin with chocolate chips.
I couldn't taste a lot of the banana in Trisha Yearwood's banana muffins, but they had an earthy flavor.Paige Bennett.

The whole-wheat flour created a dark, golden-brown color and a soft texture, which I enjoyed.

Although I didn't taste much of the banana, the wheat germ gave the muffins a nutty, earthy flavor that balanced well with the chocolate chips.

I liked all three recipes, but Garten's muffins really blew me away.

Banana muffin, per Ina Garten's recipe.
Ina Garten's banana muffins were my favorite, and I can't wait to make them again. Paige Bennett

I think Florence's recipe would make for a good breakfast, and I like the nutritional benefits of the whole-wheat flour and wheat germ in Yearwood's recipe.

But I was the most excited about Garten's muffins — even though I'm not a fan of coconut.

Her mix-ins created a flavor and texture that I hadn't had before in a banana muffin, and I can't wait to make another batch.

Click to check out the other celebrity-chef recipes we've put head-to-head so far.

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