Sweet, wholesome, and moist with a bit of crunch, these muffins make a delicious addition to brunch or for an afternoon snack. Pop them in the freezer to be enjoyed later too. They freeze beautifully. Dairy free option.
Sift the flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl. Add the oats and brown sugar. Stir. To the flour/oat mixture add the melted coconut oil. Using a wooden spoon, mix well (the batter will be thick).
In a small bowl, whisk the eggs, yogurt, vanilla bean paste and mashed bananas until combined. Pour into flour mixture and stir in, gently, until ingredients are evenly distributed.
Gently fold in the diced bananas, walnuts, 1 C (113g) granola and coconut until all ingredients are distributed. The batter should be thick.
Using a measuring scoop, scoop 1/4 C (82g) into each muffin cup. Or use a overfilled large cookie scoop (#20) to make portioning a snap! Use the remaining 1/2 C (57g) granola to sprinkle about 1 Tbs over each muffin.
Bake for 25-30 minutes or until a toothpick comes out clean. The tops of the muffins should be golden and some dark golden brown.
Remove muffins from pan about 10 minutes out of the oven. Cool completely on cooling wrack.
Store in a covered container for up to two days or freeze in a freezer proof container or freezer storage bags for up to two weeks.
*Store-bought granola may be used (with no dried fruit), but the muffins will be sweeter due to increased sugar content. Inspired by The Barefoot Contessa Cookbook