Banana Crunch Muffins

These muffins are full of bananas and are absolutely delicious. I took them to a bloody mary brunch, where nobody really liked bloody mary's. Imagine that.

Banana Crunch Muffins
Adapted from Ina Garten

• 2 sticks unsalted butter, melted
• 1 C brown sugar
• 1 C sugar
• 2 extra large eggs
• 2 ripe bananas, mashed
• 3/4 C milk
  
• 2 tsp vanilla
• 2 tsp cinnamon
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 bananas, diced
• 2 C granola (I used vanilla almond)
• 1 C dried coconut (optional)
  
• 1/3 C broken dried bananas (optional)

1. Preheat oven to 350 degrees and line two 12 cup muffin tins. Melt butter, and allow it to cool.
   
2. Mix sugars together, then add in butter and eggs. Stir until combined.
   
3. Mix mashed banana, vanilla, milk, and cinnamon together. Add to the butter mixture.
4. Sift in baking powder, baking soda, salt, and flour. Combine well, but do not overmix.
   
5. Fold in 1 C of granola, coconut, and sliced bananas.
6. Measure out 1/4 C of batter into 24 muffin tins.
7. Mix broken dried bananas and remaining cup of granola together and then sprinkle over the tops of the muffins.
   
8. Bake for 26-30 minutes.