These muffins are sweet, crunchy, nutty, and bananay (is that a word?). Our own resident monkey loved them and requested bites every time she wandered by. It may have just been the adorable wrappers though. They also freeze quite well and will stay fresh in the freezer for a few months. If they last that long. You can use any type of granola you want. I used one with bits of dark chocolate. Mmmmm.
I admit to loving pure white flour muffins with all their carbo loading capabilities but I decided to make these muffins more on the healthy side. Less guilt that way when I eat four over the course of a day.
Banana Crunch Muffins
adapted from The Barefoot Contessa Cookbook
2 cups all-purpose flour
1 cup whole wheat flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter (1 stick), melted and cooled
1/2 cup apple sauce
2 large eggs
3/4 cup whole milk
2 tsp vanilla
1 cup mashed ripe bananas
1 cup diced walnuts
1 cup granola (plus more for topping)
Preheat oven to 350 degrees F.
Line 18 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 apple sauce and blend.
Combine the eggs, milk, vanilla, and mashed bananas. Add them to the flour and butter mixture. Blend but don’t over mix.
Fold in the walnuts and granola. Spoon the batter into the paper liners, filling to the top. Top each muffins with a sprinkle of granola. Bake for 25-30 minutes or until the tops are brown and a toothpick comes out clean. Cool slightly then remove from pan to cooling rack and cool completely.