Banana Muffins

Okay, I couldn´t stop eating these the other day when I made them.  I thought they were scrumptious!  I added crunchy granola to give them an extra flavor, but you can add anything your heart desires to kick things up a notch (shredded coconut, banana chips, chopped walnuts or pecans).

Make 18 muffins

1 1/2 cups whole-wheat flour
1 1/2 cups white flour
1 cup sugar
2  teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (225g) butter, melted and cooled
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup crunch granola

Preheat the oven to 350° F (180° C).

Line a muffin tin with paper liners. Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment.  Add the melted butter and blend.

In a separate bowl, combine the eggs, milk, vanilla and mashed bananas.  Add the banana mixture to the flour-and-butter mixture. Scrape the bowl and blend well.  Don´t overmix.

Fold the diced bananas, granola and any additional items into the batter.  Spoon the batter into the paper liners, filling each one 3/4 full.  Bake for about 25 minutes, or until the tops are brown and a toothpick comes out clean.  Cool slightly, removed from pan, and serve.