Crunchy Banana Muffins

Ingredients

• 2 large eggs
• 1 cup granola
• 1 cup raisins
• 1 cup sugar
• 1 cup margarine, melted and cooled
• 2 cups whole wheat flour
• 3/4 cup milk
• 1 tsp salt
• 2 tsps vanilla extract
• 2 medium ripe bananas, chopped
• 3 medium very ripe bananas, mashed
• 1 cup whole almonds, lightly roasted and chopped
• 2 tsps baking powder
• 1 tsp baking soda
• 1/2 cup unpacked brown sugar
• 3 oz banana chips, crushed
• 1 cup all-purpose flour

Directions

1. In a large bowl, sift together the all-purpose flour, whole wheat flour, white sugar, baking powder, baking soda, and salt. Thoroughly mix in the melted margarine.
2. In a separate bowl, lightly beat the eggs. Mix in the milk, vanilla, and mashed bananas. Add this to the flour and margarine mixture.
3. One at a time, fold in the chopped bananas, granola, chopped nuts and dried fruit.
4. Preheat oven to 350° F (175° C). Line 24 muffin cups with paper liners.
5. Scoop the muffin batter into the cups, filling them to the top. Optional: top with a sprinkle of brown sugar and granola or crushed banana chips, pressing the topping into the batter.
6. Bake 25 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
7. Note: substitute the almonds and raisins for any kind of nuts or dried fruit you prefer (e.g. walnuts, pecans, cranberries, shredded coconut, apricots).