These are my absolute favorite muffins. They're fantastically moist and have big chunks of banana as well as crunchy granola clusters. Served with a steaming cup of tea - the perfect breakfast.
16 tablespoons unsalted butter (1/2 pound)
3 ripe bananas
2 extra large eggs
3/4 cup whole milk
2 teaspoons vanilla extract
3 cups unbleached all-purpose flour (15 ounces)
2 cups sugar (14 ounces)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 cup walnuts
1 cup granola cereal
1 cup sweetened, shredded coconut
Melt the butter in a microwave and set aside to cool.
In another bowl, mash 2 bananas with a potato masher or a fork. Whisk together with eggs, milk, and vanilla and set aside.
In the bowl of a standing mixer, combine flour, sugar, baking powder, baking soda, and salt on low speed until any clumps have been dispersed. Alternatively, you could use a whisk, but this is so much easier!
On low speed, slowly add the cooled butter.
Mix on medium-low just until a sticky dough forms. Don't overmix or the muffins will be thick and gummy instead of light and fluffy.
Add the mashed banana mixture and process until a wet batter forms. Be sure to scrape down the bowl to ensure proper mixing, unless you have one of these super cool things.
Medium-dice the remaining banana and small-dice whole or halved walnuts. Walnuts that come small-diced keep what little flavor they have for just a short period of time. Add diced banana and walnuts to the batter along with granola and coconut. Fold gently with a spatula.
Spray 18 muffin cups well with cooking spray and fill to the top with batter. I personally don't like those little paper cupcake liners. Without them, the muffin stumps brown really nicely on the outside, making them much more tasty. Bake at 350 degrees for 25 minutes
Golden brown!
WHY ARE THESE NOT BLUEBERRY MUFFINS?!
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