Banana Crunch Muffins

I really enjoy the crunchy texture of these muffins, which include nuts, granola, and coconut. These muffins are excellent when served for breakfast or as a snack with a cup of coffee. 

3 cups flour

2 cups sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt*

1/2 lb (2 sticks) unsalted butter, melted and cooled*

2 extra-large eggs

3/4 cup whole milk

2 tsp vanilla

1 cup mashed ripe bananas (approx. 2 bananas)

1 cup medium-diced ripe banana (approx. 1 banana)

1 cup chopped walnuts

1 cup granola

1 cup sweetened shredded coconut

Dried banana chips, granola or shredded coconut for topping (optional)

Preheat oven to 350F.

Line 24 muffin cups with paper or silicone liners. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.  Add the cooled melted butter to the flour mixture and combine in a mixer with the paddle attachment.  In a separate bowl, combine the eggs, milk, vanilla, and mashed bananas, and add to the flour and butter mixture.  Scrape the bowl and blend well.  Do not overmix.  

Fold the walnuts, granola, coconut and diced bananas into the batter.  Spoon the batter into the lined muffin cups, filling each one to the top.  Top each muffin with dried banana chips, granola or coconut if desired.  Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.  Cool slightly, remove from the pan, and serve.  

*I use salted butter and reduce the salt in the recipe to 1/4 tsp.

Makes 24 muffins

Source:  Ina Garten

Kimberly