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Banana Crunch Muffins


Banana Crunch Muffins
This recipe was prepared in the Technique® 6-piece Trivetless Bakeware Set (6-cup Texas muffin pan) (K31677)
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
2 cups all-purpose flour
1 cup whole-wheat flour
2 cups white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, lightly beaten
¾ cup milk
2 tsp. vanilla extract
1 cup blended oil
3 very ripe bananas, mashed
1 cup granola
1 cup shredded coconut
½ cup crushed banana chips
Preheat oven to 350°F. Line 12 regular or 6 Texas muffin cups with paper liners. In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter until evenly incorporated. Fold in mashed bananas, granola, and coconut. Scoop the mixture into the prepared muffin cups. You may have additional batter left over. Sprinkle with banana chips.
Bake for 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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