Banana Crunch Muffins

Token's wife brought these muffins for us the other night and they were muy delicioso. It was so cute, she brought them over in a decorated basket like she was Little Red Riding Hood. The muffins had the perfect amount of sweetness and crunch and smelled so good. The recipe is from Ina Garten and has about three hundred reviews so you know these are NUM! They're a cross between cereal and granola so you can have the best of both worlds. They were great for breakfast and as a midnight snack :)

Banana Crunch Muffins
Makes 18 large muffins
Adapted from Ina Garten

* 3 cups all-purpose flour
* 2 cups sugar
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 pound unsalted butter, melted and cooled
* 2 extra-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
* 1 cup granola
* 1 cup sweetened shredded coconut
* Dried banana chips, granola, or shredded coconut, optional

Preheat the 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 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, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 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.