Company’s Coming Banana Granola Muffins

This isn’t technically a Thanksgiving recipe post, but it’s inspired by the impending chaos surrounding Turkey Day. If you’re like me, you have company coming, and your home is about to be packed full for several days. At such times, there is a real need for careful meal planning in order to keep yourself as stress-free as possible (and out of the kitchen as much as possible other than on Thanksgiving itself, so you can enjoy the social time).

We actually have two batches of company coming: early next week, E’s sister and her family (two adults and three kiddos) will arrive to spend a few days with us. E will have a couple of days off, and he and L will do some sightseeing in DC with his sister and her gang. On Wednesday evening, they’ll relocate to Ted and Jen’s larger home. The same evening, E’s parents and younger sister will arrive to take their place. So – we we’ll have a stream of houseguests for about seven days.

Jen and I do a lot of meal collaboration during Thanksgiving week, especially once everyone is in town and we’re doing things as a large group. There will be 15 of us this year, which is the largest we’ve ever had. Until last year, E and I were among the out-of-town guests ourselves, and we filled Ted and Jen’s house until it was practically bursting at the seams, although someone always ended up at a hotel out of necessity. Now, between the two of us, we’ll manage to house everyone in our homes.

These banana granola muffins, a riff on a Barefoot Contessa recipe, are one of my go-to breakfast foods when company comes. I’ll make these prior to my guests’ arrival, so that they’re on hand for early risers who like their coffee before the rest of us are awake. This recipe makes a pretty large batch (about a dozen jumbo-size muffins), so they’re perfect for a crowd. They make a great brunch menu item as well.

They’re moist and sweet, and the granola provides a pleasant crunch, like a great coffee house muffin. If you want to make them gluten free, switch out the all-purpose wheat flour for a GF all-purpose blend. If you want to go dairy free, substitute almond milk for the cow’s milk.

These will keep for several days in a sealed bag in the refrigerator. Just warm for a few seconds in the microwave before eating.

Company’s Coming Banana Granola Muffins
Adapted from The Barefoot Contessa Cookbook

3 cups all-purpose wheat or gluten-free flour
1 cup white sugar (I use evaporated cane juice)
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher or fine grain sea salt
2 sticks (1/2 pound) unsalted butter
2 large eggs
3/4 cup whole milk or almond milk
2 teaspoons pure vanilla extract
4 large very ripe bananas
1 cup chopped walnuts (optional)
1 cup granola (homemade if you have it), plus more for topping
1 cup shredded coconut

Preheat the oven to 350° and grease two jumbo muffin pans with oil, or line them with paper liners.

In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and cinnamon. Set aside.

In a small saucepan over low heat, or in a microwave-safe bowl, melt the butter.

In another small bowl, lightly beat the egg with a small whisk or a fork.

On a plate, mash the bananas well with a fork.

Add the butter, egg, and milk to the dry ingredients and mix until thoroughly combined.

Stir in the mashed bananas, chopped walnuts, granola, and coconut.

Fill the muffin cups 2/3 full, and top each with a bit more granola and a little more coconut.

Bake 30-35 minutes, until they are a deep golden brown and a toothpick inserted in the center comes out clean.

Makes 12 muffins.

Here’s the printable recipe. Enjoy!

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