- Banana Crunch Muffins

BANANA CRUNCH MUFFINS

3 c flour
2 c sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ lb unsalted butter, melted and cooled
2 extra large eggs
¾ c milk (don’t use skim)
2 tsp vanilla extract
1 c mashed bananas (2 bananas)
1 c medium diced ripe bananas (1 banana)
1 c small diced pecans
1 c granola
1 c sweetened shredded coconut

Preheat oven to 350º.

Liberally spray a 12 muffin tin with Pam.

Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer with a paddle attachment. Add the melted butter and blend, Combine the eggs, milk, vanilla and mashed bananas, and add them to the flour and butter mixture. Scrape the bowl and blend well but don’t overmix.

Fold the diced bananas, pecans, granola and coconut into the batter. Divide the mixture in the pan into 12 muffins.

Bake for 25 to 30 minutes or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan and serve.


Notes:

(i) These are fabulous;
(ii) When my bananas become overripe (brown) I throw them in the freezer for future baking and I microwave them as I need them;
(iii) For the granola I use Rogers 9 Grain for cereal and baking (simply because I use it for bread so I always have it on hand);
(v) You can substitute walnuts for the pecans. I hate walnuts so I never use them for anything. I always roast my pecans and then put them in the freezer so they are ready for use.
(vi) Do not let the muffins cool for more than 5 minutes before removing them or you will have a heck of a time getting them out of the muffin tin.