How did I wait this long to make this recipe, a classic from The Barefoot Contessa Cookbook? It uses staples that are usually around the house, and I make banana bread or muffins a couple of times a month when the bananas start to go brown. Well, I waited because of the coconut. Why would I add grit to an otherwise delectable breakfast treat? So, I finally made them and omitted the offensive ingredient. I can’t say that the granola added anything noteworthy to the muffins, but that didn’t stop us from gobbling them up. I made 24 medium-sized muffins instead of 18 large ones. Bonus: eating these, fresh out of the oven, got my wiggly, wild toddler to sit still in my lap for 10 whole minutes while we ate some of the still-warm muffins together. Gold, I tell you! Pure gold!