Meet Bacsi, previously of Artichoke Spread fame. He’s 94 pounds of love, and he’s a big fan of these Banana Granola Muffins.
My mom kicks up the crunch in this recipe by folding in a cup of our family’s favorite granola from The Cottage in La Jolla, California. The mix, loaded with toasted coconut and oats, adds a touch of sweetness while taking the place of nuts. And we learned the tough (re: gummy) way that trying to take a shortcut by using a countertop mixer leads to a textural disaster. It’s important to take the time to delicately fold the wet and dry ingredients together by hand, which will ensure a light and fluffy muffin.
Banana Granola Muffins
Yield: 1 dozen
Prep Time: 15 min
Cook Time: 12 min
2 cups flour
¾ cup sugar
¾ teaspoon baking soda
½ teaspoon salt
1 cup granola of choice
3 very ripe, darkly speckled, large bananas, mashed well (1½ cups)
¼ cup plain yogurt
2 large eggs beaten lightly
6 Tablespoons butter, melted and cooled
1 teaspoon vanilla extract
Preheat oven to 350ºF.
Grease muffin pan with cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, baking soda and salt, then stir in the granola.
In a separate bowl, combine the mashed bananas, plain yogurt, eggs, butter and vanilla.
Delicately fold the wet banana mixture into the dry mixture, adding it in thirds until the wet and dry ingredients are just combined.
Pour the batter into the prepared muffin pan and bake for 10-12 minutes, or until a toothpick inserted into a muffin comes out clean.
Recipe adapted from Cook's Illustrated.