Banana Crunch Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup medium-diced bananas ripe 1 banana
• 1 cup bananas ripe mashed 2 bananas
• 18 servings coconut or dried shredded
• 2 extra large eggs 
• 3 cups flour all-purpose
• 1 cup cereal 
• 0.5 teaspoon salt 
• 2 cups sugar 
• 1 cup coconut or shredded sweetened
• 0.5 pound butter unsalted cooled melted
• 2 teaspoons vanilla extract pure
• 1 cup small-diced walnuts 
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• oven
• hand mixer
• toothpicks
• muffin liners

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. 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.
4. Add the melted butter and blend.
5. 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.
6. 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.
7. 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.