Banana Crunch Muffins

• 1.5 cups all-purpose flour
• 1 cups sugar
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 pound unsalted butter, melted and cooled
• 1 extra-large eggs
• 1/3 cup + 1TB whole milk
• 1 teaspoons pure vanilla extract
• 1/2 cup mashed ripe bananas (1 bananas)
• 1/2 cup medium-diced ripe bananas (1 banana)
• 1/2 cup small-diced pecans
• 1/2 cup granola
• 1/2 cup sweetened shredded coconut
• Chocolate chips

1. Preheat the oven to 350 degrees F.
2. Line 12 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.
3. Fold the diced bananas, pecans, granola, coconut and chocolate chips into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with granola and a few chips. Bake for 20-25 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve

flour, sugar, baking powder, baking soda, salt, butter, eggs, vanilla, mashed ripe bananas, bananas, pecans, granola, coconut, chocolate chips

Taken from www.epicurious.com/recipes/member/views/banana-crunch-muffins-50155759 (may not work)