These banana crunch muffins are my favorite; they combine both of my favorite flavors, coconut and pecans. Start your day off with this hearty breakfast muffins and you’re good to go!!!! It’s especially convenient when you have company over, just make a batch at night, put it in the refrigerator and bake it off in the morning and voila! You got muffins for breakfast. You can also freeze the batch and thaw it in the refrigerator. These muffins are good any time of the day; enjoy them with a cup of coffee in the morning or afternoon. They are simple yet irresistibly good.
I use my granola recipe, I combine 2 cups of oats, a cup of pecans, cup of coconut, cup of wheat germ, drizzle with ¼ cup of raw honey, mix well and bake it for 10 minutes. You can use any granola you have on hand. They will turn out moist and super delicious.
Banana Crunch Muffins
Yield: 16 muffins
Prep time: 20 min
Total time: 45 min
Ingredients:
3 cups all-purpose flour 2 cups sugar 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/2 lb unsalted butter, melted and cooled 2 large eggs 3/4 cup milk 2 tsp. vanilla extract 1 cup (2 bananas) mashed 1 cup chopped pecans 1/2 cup granola 1 cup sweetened shredded coconut
Directions:
Preheat the oven to 350 degrees F. Line 16 large muffin 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 beat on low speed. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour and butter mixture. Scrape the bowl and blend. Don't over beat. Fold the walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with chopped pecan and coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick inserted in the center of the muffins comes out clean.
Cool slightly, remove from the pan, and serve.