Banana Crunch Muffins

These muffins are so tasty and were an immediate favourite here. They barely made a whole day before they were all eaten up! I’m not sure they’re that exciting to look at but trust me, they are worth eating!

I didn’t have sour cream when I went to make this recipe so I used 7/8 cup of almond milk with a splash of vinegar with 3 extra tbsp of butter to compensate. I made one batch with a walnut and brown sugar topping and the other batch (miniature muffin versions) with coconut sprinkled on top. I have to say I enjoyed both but the coconut topping was just a little bit better. I’m not sure if the coconut would fair as well on the larger muffins since they need to cook longer. I’ll let you know when I make these again!

Banana Crunch Muffins

• 2 cups Flour
• 1 tsp Baking Soda
• 3/4 tsp Salt
• 3/4 cup Butter, room temp
• 1 1/2 cup Sugar
• 2 Eggs
• 1 1/2 cup mashed Bananas (about 3)
• 1 tsp Vanilla
• 1/2 cup Sour Cream (or yogurt or 7/8 cup sour milk plus 3 tablespoons butter)
• 1 ripe Banana, cut in to small pieces
• 1 cup shredded Coconut
• optional topping: granola, coconut, brown sugar, walnuts

1. Preheat oven to 350’F and line muffin tins with baking cups.
2. In a medium bowl whisk flour, baking soda and salt.
3. In a large bowl cream butter and sugar with a spoon until fluffy.
4. Add eggs one at a time and then mashed banana and mix well.
5. Add vanilla and sour cream and mix until blended.
6. Add flour mixture  to wet and stir until just blended.
7. Fold in ripe banana pieces and coconut and drop into muffin cups.
8. Sprinkle with granola (or other) to cover tops and bake for 30 min or until a toothpick inserted is clean.