There's a new blog that I follow called Apronappeal.com. Gwen is a fabulous cook, and I love that she's blogging her finds. I'm wishing we lived closer, she's just a really amazing person and I just love her family. So glad she married my cousin Ryan! Click on the title and you'll see her new blog, it's where the picture and the recipe comes from. This recipe made almost 2 dozen muffins, so I had to stick most of them in the freezer, but they are so filling, we ate a muffin for breakfast and were filled till lunch time-Bonus!
Banana Crunch Whole-Wheat Muffins
Ingredients:
1 2/3 cup whole-wheat flour (I used fresh milled red winter wheat)
1 1/3 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ pound unsalted butter, melted and cooled
2 extra-large eggs
¾ cup whole milk (I used nonfat)
2 teaspoons pure vanilla extract
2 cups mashed ripe bananas (4 bananas)
1 cup medium-diced bananas (1 banana)
1 ¾ cup granola (divided)
1 ¾ cup sweetened shredded coconut (divided)(I used about 3/4 cup in mine, it was plenty)
½ cup banana chips (optional)
Directions:
Preheat oven to 350 degrees F. Brush the flat surface of the cupcake pan with oil to prevent muffin spillage from sticking to the pan. Line 30 regular muffin cups with paper liners.
Sift the flour, sugar, baking powder, baking soda, and all into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend well but do not over mix or you’ll end up with tough muffins. Then add in the eggs, milk and vanilla. Scrape the bowl. If you are making the day before the muffins will be served, cover the batter and put it in the fridge. When you are ready to finish the recipe add the mashed bananas to the batter. Again be careful not to over mix.
Fold in the diced bananas, 1 ½ cups granola and 1 ½ cups coconut into the batter. Scoop the batter into the prepared baking tins, filling each to the very top. Top each muffin the remaining granola, coconut and dried bananas (if desired). Bake for 25-30 minutes or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan and serve warm.
Gwen's Notes:
I used Back to Nature 100% Natural Chocolate Delight Granola. It is very crunchy and contains no refined sugar (other than what is included in the dark chocolate chunks).
My notes:
I used my homemade granola, and I think that next time I make these, I'll try replacing half the butter with applesauce, or with Canola oil. I love that there is about half whole wheat and half white wheat combination here. It gives the whole wheat goodness, with the light fluffiness of the white. :)
