Adapted from Ina Garten’s Banana Crunch Muffins: http://www.foodnetwork.com/recipes/ina-garten/banana-crunch-muffins-recipe/index.html
I have made this original recipe and it was VERY good. This time, I adapted it because I didn’t have any walnuts or coconut. I also added more bananas and granola and took out 2 T. butter.
Jeff and I love these muffins. They are moist, sweet and have a slight crunch.
Yields: 12 muffins
1 1/2 c. whole wheat flour
1 cup sugar
1 t. baking powder
1/2 t. baking soda
pinch of kosher salt
1/4 and an 1/8 cup whole milk
3 bananas, mashed
3/4 cup granola (save little for topping)
1 t. vanilla
6 T. butter, melted
Preheat oven to 350 degrees. In a medium bowl, combine flour, granola, sugar, baking powder, baking soda, and salt. In a separate bowl, combine bananas, milk, vanilla and the egg. Stir to combine. Add butter to dry mixture. Add wet mixture to the now buttery mixture and stir until all the ingredients are combine. Line muffin tin with liners and then fill the cups 3/4 full. Sprinkle with a little big of extra granola. Bake for approximately 24 minutes or until knife comes out clean.