Banana Oat Muffin

Banana Oat Muffins

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat 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 extra-large 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 diced pecans
1 1/2 cups granola

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into a bowl.  Add melted butter and blend. Combine 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 and granola into the batter. Spoon the batter into paper liners, filling each 1 to the top. Top each muffin granola, 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.

recipe adapted from Ina Garten