Banana Walnut Muffins Revisited

Serves	12
Prep time	10 minutes
Cook time	22 minutes
Total time	32 minutes
Allergy	Tree Nuts, Wheat
Dietary	Vegan, Vegetarian
Meal type	Bread, Breakfast
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot

Ingredients

3 over-ripe bananas (mashed)
3/4 cups pure cane sugar (or less or substitute how you like)
1/4 cup coconut cream (The more solid part in a can of coconut milk, or use Trader Joe's coconut cream.)
3 tablespoons applesauce
2 tablespoons cornstarch (I use organic.)
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup whole wheat flour (I used whole wheat white.)
1/2 cup unbleached all-purpose flour
2 1/2 tablespoons aluminum-free baking powder (Or, use 1 teaspoon baking soda + 1 teaspoon regular baking powder)
1/3 cup walnuts (finely chopped, for streusel topping)
1 tablespoon crystallized sugar sprinkles (optional, for streusel topping)
1 tablespoon brown sugar (for streusel topping)

Step 1
Preheat your oven to 375 degrees Fahrenheit.
Step 2
Place mashed bananas, sugar, coconut cream, applesauce, cornstarch, vanilla, and salt in a large mixing bowl and whisk together until smooth.
Step 3
Add flours and baking powder to wet ingredients and gently fold together until everything is well incorporated.
Step 4
Stir together walnuts, crystallized sugar, and brown sugar in a small bowl.
Step 5
Fill an oiled (or silicon lined--as I used) muffin tins 3/4 full of batter (or distribute evenly throughout 12 tins)
Step 6
Sprinkle the walnut/sugar mixture evenly over the muffin batter, then bake at 375 degrees F for about 22 to 25 minutes, or until muffins are golden and a toothpick comes out clean.
Step 7
Allow muffins to cool for at least 5 minutes before removing from tin and devouring.

This recipe was originally veganized here from this simple, but non-vegan recipe at AllRecipes.com with multiple rave reviews. Enjoy!