With slightly overripe bananas and chewy textures from nuts, granola, dried fruit and coconut, these muffins never come out dry. You can vary the fruit or nuts depending on what you have on hand – raisins, dried pineapple pieces, crushed hazelnuts. Have fun. Enjoy!
Preheat oven to 350 degrees. Combine dry ingredients and sift into stainless steel mixer bowl to aerate the ingredients and remove any lumps. Add melted, cooled butter and blend with electric mixer using a paddle attachment (you don’t want to overwork the batter). Using a spatula, combine in the wet ingredients, fruit, granola, nuts, and coconut. Spray muffins pans well with cooking spray and divide batter into the muffin cups. Sprinkle brown sugar on each muffin top and bake for 25–30 minutes at 350 degrees.