Crunchy Banana Nut Muffins with Coconut

I love this muffin recipe. You can make a batch and they stay fresh in the fridge for a week or so. They're perfect for a grab and go breakfast on your way out the door. They also freeze beautifully.

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3 cups all-purpose flour
1 3/4 cups white sugar
1 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
2 eggs, lightly beaten
1 teaspoons vanilla extract
1/2 cup melted butter, cooled plus 1/2 cup applesauce  OR 1 cup melted butter                                    
3 bananas- mash 2 with a fork and dice one
1 cup chopped pecans (you can also use walnuts or almonds)
1 cup granola- any kind is fine
1 cup shredded coconut plus 1/4 cup shredded coconut to top muffins with before baking.

• Preheat oven to 350 degrees F (175 degrees C)
• Melt 1/2 cup of butter and set aside to cool. (or 1 cup if you are skipping the applesauce)
• Line 24 muffin cups with paper liners.
• In a medium size bowl stir together your dry ingredients: flour, sugar, baking soda, baking powder, and salt. 
• Mash 2 bananas with a fork and chop the remaining banana

              

• In a separate bowl whisk the eggs lightly then add the remaining wet ingredients: milk, vanilla, melted butter, apple sauce, and the mashed bananas- save the diced banana for just one more step. 
• Add the wet ingredients to the dry ingredients and stir just until combined. There will be a few lumps. 

• Fold in the diced banana, granola, nuts, and 1 cup of the coconut. 

• Scoop into the prepared muffin cups and sprinkle the top with the remaining coconut.

• Bake 20 to 25 minutes in your preheated oven, until a toothpick or knife inserted in the center of a muffin comes out clean.

Makes 24 muffins