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
- 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.