These are adapted from Ina Garten's crunch muffins, using an overripe banana to keep them moist. The batter makes use of those little quantities you may have on hand -- just a little leftover granola, coconut, nuts or berries. Feel free to substitute blueberries, raspberries or blackberries instead of cranberries, if you prefer. The batter makes just enough for 6 jumbo muffins - and I think they are the perfect size for sharing!

INGREDIENTS

1 1/2 c flour
1 c sugar
1 t baking powder
1/2 t baking soda
4 oz melted butter
1 large egg
1/4 c milk -- I use almond milk
1 t vanilla
1 ripe banana
1 c granola -- can use 1/2 c granola & 1/2 c nuts
1/2 c coconut
1/2 c whole cranberries
1 T sugar (optional topping)

DIRECTIONS

Line 6 jumbo (or 12 regular size) muffin tins with paper liners
Mix butter, sugar, egg, milk, vanilla and banana together in medium bowl
Add to banana mixture: flour, baking soda and baking powder - mix just until combined
Add in the granola, coconut flakes and cranberries
Spoon about 2/3 c batter in each jumbo cup and 1/3 c batter if using 12 regular muffin cups
Sprinkle each muffin with sugar if desired
Bake for 25-30 minutes in 350 degree oven (for jumbo cups usually 30-35 minutes) or until toothpick inserted comes out clean.

Adapted from Ina Garten's Banana Crunch muffins