Well , ya take two thawed sticks of unsalted butter. Place them in a two-cup Pyrex® measuring cup, nuke ≤ two minutes or until wet. Set aside to cool.
Take a big bowl. Throw it on the scale and zero it out.
Add 13.125 ounces of flour. If no scale, 3 carefully measured cup. Two cups sugar. I usually use a cup and a half instead of two cups. Two teaspoons baking powder, one tsp baking soda, and a half tsp salt. Use a straight edge on your spoons for precise measurements.
Sift this stuff into your KitchenAid mixing bowl. Set it on the stand with a batter mixer and mix this dry stuff at lowest setting. Add the cooled liquid butter and let that mix. Again, lowest setting. Stop periodically to turn over the edges, bottom, and mixer attachment. Wash the big bowl and put it away.
In yer buttery Pyrex® add ¾ cup milk, two x-large eggs (or three little ones), two
teaspoons vanilla, and a couple mashed bananas. Too much vanilla is a problem. Take care.
Dump this in the mixing bowl. Mix on low just enough to combine. About ten seconds.
Add a cup each chopped walnuts, granola, and shredded coconut (sweetened is fine). Quick mix. Add one or two chopped bananas. Short mix.
You’ll be left with a pretty stiff batter. A tablespoon heaped will fill a cupcake liner. I use the paper ones, Reynolds 2.5″ baking cups. The paper pastel ones are cheapest. Not quite filling the cups should give you 24 muffins.
Bake 12 at a time. Turn the tray after ten minutes. At 18 minutes total, take them out if the top looks browned and check them with a toothpick. Any stuff on the pick, put them back another 90 to 180 seconds.
The first batch will have more of the chunks in it and the second batch will have more wet in it. I’ve found that a wet batch takes almost 22 minutes to bake, while a really dry batch might take 16.5 or 17 minutes.
The tray comes out, rests on a cooling sheet, and you dump the muffins to cool, like, at least five minutes. Fifteen if better.
They freeze really well. If you like this, try my slaw <—dinky linky