This recipe is one of Ina Garten's (from Food Network). She actually calls them "Banana Crunch Muffins," but I prefer the more lengthy descriptive name I gave them. haha. These are sooooo good.
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 large eggs
3/4 cup whole milk
2 teaspoons 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
Extra granola or shredded coconut, optional
Preheat the oven to 350 degrees F.
Line muffin tin 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 in a seperate bowl, and then add them to the flour-and-butter mixture. Scrape the bowl and blend until mixture just comes together, but DON'T OVERMIX!
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 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.