We had a party a few months ago, and someone brought muffins for us.  Not for the party, but for Chris & I to eat the next day.  Eating those muffins with coffee in bed, the day after a huge party… it was heaven!  It was such a morning treat, that I didn’t have to think about.  We reminisced about how amazing the party was, how lovely our friends are… it was just a really beautiful morning spent with my love.   So now, everyone who throws a party gets muffins.   And I get to eat more muffins.  And if there are a lot of muffins, I freeze them so I get to eat A LOT of muffins!  It’s a win-win-win for everyone all around!

I’ve been trying my hand at a few different kinds, but these from Ina Garten are pretty incredible.  Whenever I need a delicious easy recipe, I turn to Ina.  How Easy Is That? is my go-to book for super easy entertaining!  I made a few changes that were pretty delicious (mostly because I dislike coconut and I’m also not a fan of nuts INSIDE the muffins.)  But I added some sugar coated walnuts on top of half of the muffins… nuts in sweets, it’s a polarizing thing y’all!  Make these, take them to people, freeze them for later… Everyone will love you

Banana Crunch Muffins (adapted from Ina Gartens’ recipe)

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 & 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 granola

1/4 cup chopped walnuts

brown sugar & vanilla extract (for sprinkling)

Directions

Preheat the oven to 350 degrees F.

Line 18 large muffins cups with paper liners.  Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer fitted with the 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 over mix.

Fold the diced bananas and granola into the batter.  Spoon the batter into the paper liners, filling each one to the top.

In a small bowl, mix the chopped walnuts with as much brown sugar as you please.  Add a teaspoon or two of vanilla, enough to make sure that the brown sugar sticks to the walnuts.  Sprinkle the coated nuts onto the muffins.

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.