Banana Crunch Muffins

I am beginning to realize that I may have a banana addiction. Is this possible? Okay maybe not, but I do admit I (at the very least) have the distinct inability to determine how many bananas will be consumed in one week by my son. I mean let's be honest here, I should easily have the exact number of bananas ingrained in my head. Have you seen how many banana recipes are already posted on here?! So maybe the real issue is simply that I intentionally over-buy bananas so that I will merely have an excuse to hide out in the kitchen and test out new recipes.

So this morning when I sat flipping through Ina's cookbook while sipping on coffee, I stumbled upon this muffin recipe. As I did, I looked at the bananas in the middle of the table and concluded that this simply must be a sign.  Who was I to argue, I had to make them. I mean ripe bananas heading for the trash and a new way to use them up. But the question remained, would I really like the crunchy and moist combination? Granola in a muffin? I knew I had to change a few things since 1. I hate walnuts (cannot elaborate that enough) and 2. I am a granola snob (I admit it), but the thought of granola inside the muffin left me curious...curious enough I had to test the idea out immediately! I knew I would instantly love or hate these muffins...and the testing began.

(Adapted from Ina Garten's Barefoot Contessa Cookbook...barely)

Ingredients:
3 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 pound unsalted butter, melted and cooled
2 extra large eggs, room temperature
3/4 cup milk
3 teaspoons good vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
1 cup medium diced ripe banana (about 1 banana)
**the more ripe the bananas the better the overall flavor will be**
1/2 cup whole raw almonds, pulse in food processor about 60 seconds
1 cup french vanilla almond granola, Cascadian Farms brand (make sure to break up large chunks by hand)
1 cup shredded coconut




Directions:
1. Preheat oven to 350 degrees.


2. Line with paper liners 18 large muffin cups. This MUST be done or the muffins will fall apart. They are extremely moist and will not remove from the tins easily!


3. Sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.


4. Using a paddle attachment of an electric mixer, add the melted butter until blended.


5. Combine eggs, milk, vanilla, mashed bananas.


6. Add mixture to the flour and butter mixture.


7. Blend well but do NOT over mix.


8. Remove bowl from stand mixer.


9. Fold in remaining ingredients into batter.


10. Spoon batter into muffin tins until level with top. Batter will be extremely thick and lumpy.

11. Bake for 25-30 minutes or until golden brown and toothpick comes out clean.

12. Cool slightly then remove from pan and continue to cool on rack until room temperature.

And it was love! Despite my questioning the granola being baked directly inside of the muffin, it just works. It literally blends right in. You do obviously have some crunch, but it is not offensive or out of place. It simply adds texture and depth which is a nice change from just your basic everyday muffin recipe. This muffin stands up well on its own, but I am not going to lie that a cream cheese icing or glaze could easily adorn it and I would have absolutely no complaints!

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