Wednesday, September 18, 2013

Coconut Banana Granola Crunch Muffins

Muffins have to be one of my favorite breakfast treats and these Coconut Banana Granola Crunch Muffins are on the top of my list. Big, moist, not overly sweet with pecans and a crispy coconut topping. Did I mention they were big? The banana flavor is pretty subtle due to the small amount of mashed banana, but the chunks of banana are a great touch.
I like to bake my muffins in the paper Panettone molds. They really make a nice presentation and make the muffins look that much more special. As if the delicious flavor wasn't enough....

For more information on the Panettone paper molds, see my post on baking amazing bakery style muffins here.

Coconut Banana Granola Crunch Muffins
Makes 6-7 jumbo size muffins
Adapted from Spoonful of Flavor

1 1/2 cups all purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted and cooled
1 large egg, room temp lightly beaten
1 tsp vanilla extract
1/4 cup + 2 tablespoons milk
1/2 cup mashed over-ripe banana
1/2 cup chopped banana
1/2 cup diced pecans
1/2 cup granola (I used Oats & Honey flavor)
1/2 cup sweetened flaked coconut + more for topping


Preheat oven to 350f

Place 6-7 Panettone paper cups on a rimmed baking sheet. Spray the interior of each cup very lightly with non-stick cooking spray. If you do not have the paper molds, either spray your muffin pan with nonstick spray or line with standard size paper liners. Either way, the muffins will still be delicious!

In the bowl of your stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Mix to combine.

Add the melted butter and mix on low speed until combined.

Add egg, milk, vanilla extract and mashed banana. Mix on low speed until combined.

Fold in the diced banana, granola and 1/2 cup coconut using a spoon or rubber spatula.

Use a cookie scoop to divide the batter evenly between the cups, filling almost 3/4 full.

Sprinkle with additional coconut and granola if desired.

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Do not overbake.

Remove from oven and place on wire cooling rack to cool.

Enjoy! Store leftovers in an airtight container for up to 1 day.

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