Banana Crunch Muffins

These are my all-time favorite muffins...I love them!

1-3/4 C all-purpose flour
1 C whole wheat flour
1/4 C ground flaxseed
1 1/2 C sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled (Dairy free margarine for dairy free)
2 extra-large eggs
3/4 cup whole milk (rice milk for dairy free)
2 teaspoons pure vanilla extract
3 ripe bananas
1 cup small-diced walnuts
1 cup granola (If you don't have granola, just use quick oats or old-fashioned oats)
1 cup sweetened shredded coconut (I grind mine in a coffee grinder so the texture is better)Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flours, flaxseeds, 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. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.
Fold the walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired.

Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Adapted from the Barefoot Contessa