Preheat the oven to 350 degrees F (180 degrees C).
Whisk the All-Purpose Flour (1 3/4 cup), Dark Brown Sugar (3/4 cup), Baking Powder (1 tablespoon), Flaxseeds (1 tablespoon), Ground Cinnamon (1 teaspoon), Ground Mahlab (1/4 teaspoon), and Salt (1 pinch) together in a large mixing bowl.
Whisk the Banana (3), Milk (1 cup), Egg (2), and Coconut Extract (1/2 teaspoon) together in another bowl.
Pour the wet ingredients into the dry ingredients and whisk it all together until it is a smooth batter. Switch to a spatula and fold in the Unsweetened Shredded Coconut (1/2 cup) and Granola (1/2 cup).
Into each well of a 24-well mini muffin tin sprayed very generously with Coconut Oil Cooking Spray (to taste), scoop enough batter to pretty much fill them to the top. Bake them for 15-20 minutes, until they are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool for 5 minutes, then turn the tin out onto a cooling rack to let them cool completely.
Serve immediately and store any leftovers in an airtight container for up to 2 days. Enjoy!