When I started this blog I never thought that a recipe I made would be so popular. It was such a total shock the other day when I realized that my Chunky Homemade Granola topped the charts on Google ranking and reached to the top.
Okay, well maybe not to the top, one below the top recipe, Food Network’s Crunchy Granola. I mean really how can I compete with Food Network?!!?
I do not know what you think, but I think that is an accomplishment.
Since the day I published it, so many people, who actually made the recipe in their own kitchens, commented on the blog post telling me about their experiences. Lots of great ideas and recommendations from substitutions to time of baking, etc. came from people living in different parts of the world. Almost all of them thought that it turned out as the best granola that they have ever had and also mentioned that they won’t ever by supermarket granola again.
Last week, I went through all those comments and updated the blog post to reflect my readers’ experiences for everyone to benefit. In addition, to help my readers visually I made a quick video of how I made my “famous” crunchy homemade granola.
This recipe yields close to 10 cups of granola. I usually keep some for us and share the rest with our neighbor,s but this time I decided to use it for a different purpose.
Coincidently, on the same day Ina Garten made muffins using granola in her show Barefoot Contessa on Food Network. Since I had a couple of ripe bananas on my kitchen counter, I saw this as a sign from above and immediately rolled up my sleeves to give it a try.
They turned out amazing. Topped with my homemade granola, they were crunchy on the top, but soft and moist on the inside.
For me, this is the perfect treat with a glass of milk or a cup of coffee in the morning.
Granola Top Banana and Coconut Muffins
- 3 cups 15 ounces all-purpose flour
- 2 cups 14 ounces granulated sugar
- 2 teaspoons baking powder
- 1- teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 sticks 8 ounces unsalted butter, melted and cooled
- 3/4 cup whole milk
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ripe bananas mashed
- 1 banana small diced
- 1 cup walnuts chopped
- 1 cup + 1/2 cup granola divided
- 1 cup unsweetened shredded coconut plus more for topping
- Pre-heat the oven to 350 F Degrees.
- Sift flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
- Whisk together the milk, eggs, and vanilla extract in small mixing bowl.
- Stir the butter into the dry ingredients. Fold in the milk mixture and mashed bananas into the flour and butter mixture. Mix until combined. Do not overmix (some lumps are okay).
- Fold in the diced bananas, walnuts, 1-cup granola, and shredded coconut into the mixture.
- Line a 12-cup muffin baking pan with muffin liners. Fill each muffin cup to the top with the filling, using a large ice cream scoop.
- Top each muffin with the rest of the granola and shredded coconut.
- Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean and tops are nicely browned.
- Once baked, allow them to cool for 5 minutes and serve.
This recipe is adapted (with changes) from Ina Garten’s Banana Crunch Muffin Recipe.