Banana Crunch Muffins

Submitted by Naomi Hildreth

3 cups all purpose flour

2 cups sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 lb. unsalted butter, melted and cooled

2 extra large eggs

3/4 cup whole milk

2 tsp. pure vanilla extract

1 cup mashed bananas (two)

1 cup medium diced banana (one)

1 cup small diced walnuts

1 cup granola

1 cup sweetened shredded coconut

Preheat oven to 350 degrees F.

Line 18 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 paddle attachment. Add the melted butter and blend. Combine eggs, milk, vanilla and mashed bananas, and add them to the flour and butter mixture. Scrape the bowl and blend well. Do not over mix.

Fold the diced banana, walnuts, granola or coconut, in to batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, 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.