I love a muffin in the morning.  I know I've said that 72 times already...Blueberry Muffins, Cinnamon Sugar Donut Muffins, and Morning Glory Muffins.  I can't help it.  Muffins just start the day off right.  I've had this recipe for ages, but I've only used it once or twice.  I don't really know why--they are super easy to make and so tasty.  I spotted some Bear Naked banana nut granola at the grocery store the other day, and I instantly thought of this recipe.  Needless to say, these gems now have a spot in my regular muffin rotation.  :)



The original recipe makes about 14 jumbo muffins.  They're big.
Real big.
Feel free to use standard size muffin pans, but be sure to reduce the baking time.
I'm keeping mine large.  :)


Make some! 

Banana Crunch Muffins
Source:  adapted from Ina Garten

Ingredients:
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
3 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 (optional)
1 1/4 cup granola 


Directions

Preheat the oven to 350 degrees F.

Line 12-14 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 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.

Fold the diced bananas, walnuts, and 1 cup of the granola into the batter. Spoon the batter into the paper liners, filling each almost to the top. Top each muffin with remaining 1/4 cup granola. 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.



This post is linked to:  What's Cooking Wednesday
Made It On Monday
Mouthwatering Mondays
Sweets for a Saturday
Muffin Monday