Banana Crisp Muffins

Ingredients:

• 3 cups flour

• 2 cups sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 eggs

• 3/4 cup milk

• 2 teaspoons vanilla

• 2 sticks butter (melted and cooled)

• 3 bananas (2 mashed, 1 chopped)

• 1 cup granola

• 1 cup shredded, sweetened coconut

• 1 cup chopped nuts (pecans or walnuts)

• additional 3/4 cup each of granola and coconut mixed together for topping

Preheat oven to 350 degrees F. Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Add eggs, milk, vanilla and butter and stir until combined (do not over-mix). Add mashed banana, chopped banana, granola, coconut and chopped nuts and stir until combined. Spoon batter into lined muffin tin and top with additional granola and coconut (about a tablespoon of toppings per muffin). Bake at 350 for 25-30 minutes, allow to cool 5 minutes and then remove from muffin pan and place on cooling racks.

Makes 24 muffins. Store in fridge for 2-3 days.