Banana Crunch Muffins

These are from Ina Garten's Barefoot Contessa book. They are wonderful!

• Ready In: 35 mins
• Yields: 18 large muffins

Ingredients

• 3  cups all-purpose flour
• 2  cups sugar
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 lb unsalted butter, melted and cooled
• 2  extra large eggs
• 3⁄4 cup  whole milk
• 2  teaspoons pure vanilla extract
• 1  cup  mashed ripe banana (2 bananas)
• 1  cup  medium-diced ripe banana (1 banana)
• 1  cup  small pieces walnuts
• 1  cup granola cereal
• 1  cup sweetened flaked coconut
•  dried banana pieces (optional) or  granola cereal (optional) or   shredded coconut (optional)

Directions

1. Preheat oven to 350°F.
2. Line 18 large muffin cups with paper liners.
3. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
4. Add the melted butter and blend.
5. Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
6. Scrape the bowl and blend well.
7. Don't overmix.
8. Fold the diced bananas, walnuts, granola and coconut into the batter.
9. Spoon the batter into the paper liners, filling each one to the top.
10. Top each muffin with dried banana chips, granola, or coconut, if desired.
11. Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
12. Cool slightly, remove from the pan, and serve.