Healthy Vegan Banana Muffins
pure cane sugar
or less or substitute how you like
The more solid part in a can of coconut milk, or use Trader Joe's coconut cream.
I use organic.
whole wheat flour
I used whole wheat white.
unbleached all-purpose flour
aluminum-free baking powder
Or, use 1 teaspoon baking soda + 1 teaspoon regular baking powder
finely chopped, for streusel topping
crystallized sugar sprinkles
optional, for streusel topping
for streusel topping
Preheat your oven to 375 degrees Fahrenheit.
Place mashed bananas, sugar, coconut cream, applesauce, cornstarch, vanilla, and salt in a large mixing bowl and whisk together until smooth.
Add flours and baking powder to wet ingredients and gently fold together until everything is well incorporated.
Stir together walnuts, crystallized sugar, and brown sugar in a small bowl.
Fill an oiled (or silicon lined--as I used) muffin tins 3/4 full of batter (or distribute evenly throughout 12 tins)
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.
Allow muffins to cool for at least 5 minutes before removing from tin and devouring.
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