So I had said no more baking during this quarantine (being pregnant and stuck at home with baked goods is not a good combo for me!) but I was totally craving these muffins. I just so happened to have some ripe bananas on hand, so it was game on.

They were so good, the whole family helped me devour these, so at least I didn’t eat all 18 by myself!

You need to make these this weekend…

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced pecans
1 cup granola
1 cup sweetened shredded coconut, plus extra for sprinkling on top of the muffins

Directions

Preheat the oven to 350 degrees F.

Line 18 muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, pecans, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.