Banana Coconut Breakfast Muffins

Ingredients:

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks unsalted butter, melted and cooled
• 2 extra-large eggs
• 3/4 cup milk
• 2 teaspoons pure vanilla extract
• 1 cup mashed ripe bananas (2 bananas)
• 1 cup medium-diced ripe bananas (1 banana)
• 1/2 cup small-diced walnuts
• 1 cup granola
• 1 cup sweetened shredded coconut
• Topping (optional)  granola or shredded coconut                                                    

Directions:

 

Preheat the oven to 350 degrees F.

Line 24 muffin cups (regular size pans, not mini size) 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. In another bowl, combine the eggs, milk, vanilla, and the melted butter.  Pour wet ingredients into the mixing bowl, blend together but don't over mix.

*If making the night before, cover bowl with plastic wrap and refrigerate.  In the morning (batter will be cold and stiff), continue directions:

Mash two bananas and add them to the batter.  Fold the diced banana, walnuts, granola, and coconut into the batter.  Spoon (or scoop using an ice cream scoop) the batter into the paper liners, filling each one to the top. Add topping, 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.

Inspired by Ina Garten:  Banana Crunch Muffins