Banana Crunch Muffins

Banana crunch muffins are both sweet and crunchy and make a perfect morning snack.  The inspiration for this recipe came from the Barefoot Contessa Cookbook by Ina Gart but I tried to make this recipe healthier by using two different whole grain flours, lowering the saturated fat and reducing the sugar with agave.  These muffins are best made with ripe bananas and homemade granola.  If you don't want to make your own granola just add in your favorite granola from the store.

Banana Crunch Muffins:
Makes:  18 muffins
Pre-Heat Oven: 350 degrees

1 1/2 cups Oat flour
1 1/2 cups whole wheat white flour (King Arthur's Whole Wheat White)
1 1/2 cups sugar
1/4 cup agave
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter
1/2 cup canola oil
2 large eggs
3/4 cup buttermilk, 1% fat
2 teaspoons pure vanilla extract
1 cup pureed ripe bananas (2 bananas)
1 cup granola
1 cup shredded coconut

1.  In a mixer with a paddle attachment, cream the butter, oil, agave and sugar together for two minutes.  Add the eggs one at a time and mix for 2 minutes.  Add the vanilla, baking soda, baking powder, buttermilk, coconut and pureed banana to the batter.  Finally mix in the flour and the granola and mix well.

2.  Spoon the batter into greased paper liners and fill them to the top.  Bake at 350 degrees for 25 minutes or until the muffins are brown on the top and a toothpick comes out clean.  Allow the muffins to cool on a wire rack.

(These muffins freeze well in a air tight container for up to 2 weeks).

Banana Crunch Muffins