Banana Crunch Muffins

These are not your typical banana muffins.  They have tons of flavor and lots of ingredients!  They are perfect for breakfast on-the-go and super easy to make.  Make a batch and freeze some of them; let them thaw overnight and they will be perfect in the morning!  You may also like Maggie's Banana Crumb Muffins.

Banana Crunch Muffins

Source: Barefoot Contessa

Yields 18 large muffins

Ingredients

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

3/4 cup whole milk

2 teaspoons pure vanilla extract

1 cup mashed ripe bananas (2 bananas)

1 cup medium-diced ripe bananas (1 banana)

1 cup small-diced walnuts

1 cup granola

1 cup sweetened shredded coconut

dried banana chips, granola, or shredded coconut, optional

Directions

Preheat oven to 350 degrees.

Line 18 large muffins cups with paper liners.  Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted 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.  Don't over mix.

Fold the diced bananas, walnuts, granola, and coconut into the batter.  Spoon the batter into the paper liners, filling each one to the top.  Top each muffin with dried banana chips, granola, or coconut, if desired.  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.