Preheat oven to 350° F. Line 18 large muffin cups with paper liners. Set aside. Sift the flour, sugar, baking powder, baking soda and salt into a mixing bowl. Add the melted butter; stir to blend. Combine the egg, milk, vanilla and mashed bananas. Add to the flour and butter mixture. Blend well; do not over mix. Fold in the pecans, granola and coconut. Scoop the batter into the prepared muffin pans, filling each cup ¾ full. Top each muffin with additional granola, coconut or raw sugar. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly; remove from the pan. Yield: 18 muffins. *May substitute buttermilk |