I frequently (translation: almost always) have ripe to overripe bananas sitting on my counter. I don’t know if it’s me, but somehow my bananas seem to go from green to brown with no actual “yellow” stage in between! Because of that, I make a lot of banana bread. Almost every week, I am mashing up some bananas and looking for something to do with them. I like to mix it up a bit, just so the kids don’t get too sick of one recipe. Right now I vary between a classic Banana Bread that is a Martha Stewart recipe, a very decadent Double Chocolate Banana Bread from Smitten Kitchen, a Cinnamon Banana Bread adapted from an old Bon Appetit recipe, a Banana-Walnut Chocolate Chunk Cookie (also from Martha), and now this banana muffin. This muffin is lighter and fluffier than a bread, and it has granola on top for some added crunch. This time I added chocolate chips (request from my daughter) but usually I don’t. It was originally a Barefoot Contessa recipe but I’ve changed it up a bit for our tastes (I took out the banana chips as they are just too sweet/fake for us and the coconut as no one here really likes it). I also took the sugar down pretty significantly, I think for the better.