There is something so incredibly comforting about banana bread. I am not sure what it is. Perhaps it is the intoxicating smell as it bakes, or the comforting memories that I associate with it from my childhood. Whatever it is, it is so alluring that when I see the bananas in the fruit bowl beginning to turn brown, I get a little bit excited. I will often mix up loaves of classic banana bread, like my grandmother used to make, but occasionally I like to shake things up and make banana muffins instead. I have made Ina Garten’s famous Banana Crunch Muffins for years. People are always really surprised by what great texture and flavor they have compared to more commonly available banana nut muffins. I always add a dash of both cinnamon and freshly grated nutmeg, which her recipe doesn’t call for, and I will sometimes omit the granola (as was the case this morning), depending on what I have laying around the house. When I am making these muffins for myself I also leave out the nuts, since I am allergic to both walnuts and pecans, but they do impart a wonderful flavor and additional texture. I remember when I first made these muffins the addition of coconut was a revelation. I mean, what a delicious idea, right? And to top them all off, a sprinkling of banana chips before baking, which is just so perfectly rustic and charming. Sweet and spicy, moist and crunchy, these muffins always make a splash. Perfect for that on the go breakfast, business meeting, brunch, or delightful little afternoon snack with coffee. Enjoy!