Loaded Banana Muffins

• Vegetarian

• Produce

  • 1 cup Banana

• Refrigerated

  • 1 Egg

• Breakfast Foods

  • 1 cup Granola

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 2/3 cup Sugar
  • 2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/2 cup Coconut
  • 1/2 cup Pecans, toasted

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Sour cream or greek yogurt

Found on fivehearthome.com

Description

Directions

• Preheat oven to 350°F. Prepare muffin pans by lining 16 muffin cups with paper liners.
• In a large bowl, whisk together flour, baking soda, and salt. In another bowl, use an electric mixer to beat the butter until smooth, and then beat in the sugar until light and fluffy. Blend in the egg, vanilla, mashed bananas, and sour cream until fully incorporated (batter may look curdled at this point...it will smooth out with addition of flour). Gently mix in the dry ingredients until just blended, and then quickly stir in the coconut, pecans, and 1/2 cup granola, taking care not to over-stir the batter.
• Evenly divide the batter between the prepared muffin cups. Sprinkle the remaining 1/2 cup granola over the tops of the muffins. Bake the muffins for 18 to 22 minutes, until a toothpick inserted in the center just comes out clean. Cool muffins in the pans for 5 minutes before transferring to a wire rack to finish cooling completely.