Banana Granola Coconut Muffins
My friend Amy, who is a fabulous cook, adapted this recipe from Ina Garten's Banana Crunch Muffin recipe. They are fabulous. 'Nuf said.
Serves: 18
  • - 3 cups all-purpose flour
  • - 2 cups sugar
  • - 2 teaspoons baking powder
  • - 1 teaspoon baking soda
  • - ½ teaspoon salt
  • - ½ pound unsalted butter, melted and cooled
  • - 2 extra-large eggs
  • - ¾ 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 granola
  • - 1 cup sweetened shredded coconut
  1. Preheat the oven to 350 degrees F.
  2. Line 18 large muffin cups with paper liners.
  3. 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 overmix.
  4. Fold the diced bananas, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. 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.
Jane note: I ate these muffins fresh out of the oven and then later on after they’d cooled. WAY BETTER fresh out of the oven. If you are able to resist eating the whole batch when they have just finished cooking, be sure to heat up the leftovers in a toaster oven at 200 degrees for 5-10 minutes. It will be worth it, trust me.
Recipe by This Week for Dinner at