Banana Crunch Muffins

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I was looking for a good banana muffin recipe a few years ago, and came across this one, I was intrigued by the idea of adding granola, hoping that it would produce a heartier muffin, and I was very happy with the result! This muffin comes out smooth and light; a texture that is enhanced perfectly by the granola.

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I changed the original recipe, which also included chopped walnuts and banana chips, as well as instructions to leave pieces of banana in the batter. I chose to completely blend the banana for a smooth batter. I like the addition of coconut, but my family wasn’t very enthusiastic about it, so I usually leave it out.

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  • 3 cups flour
  • 1  1/2 cups sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs, slightly beaten or egg substitute
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup butter, melted and cooled
  • 3 bananas, blended
  • 2 cups granola

OR

  • 1  1/2 cup granola  PLUS  1  1/2 cup shredded coconut

1. Preheat oven to 350. Line muffin cups with paper liners,

2. Mix flour, sugar, baking powder, baking soda, and salt. Mix in eggs, milk, vanilla, butter and bananas. Fold in granola (and coconut). Scoop into muffin liners.

3. Bake 18-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Yield: 24

{Kudos to allrecipes.com!}

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