3/4cupspure cane sugaror less or substitute how you like
1/4cupcoconut creamThe more solid part in a can of coconut milk, or use Trader Joe's coconut cream.
3tablespoonsapplesauce
2tablespoonscornstarchI use organic.
1teaspoonvanilla extract
1/2teaspoonsalt
1cupwhole wheat flourI used whole wheat white.
1/2cupunbleached all-purpose flour
2 1/2tablespoonsaluminum-free baking powderOr, use 1 teaspoon baking soda + 1 teaspoon regular baking powder
1/3cupwalnutsfinely chopped, for streusel topping
1tablespooncrystallized sugar sprinklesoptional, for streusel topping
1tablespoonbrown sugarfor streusel topping
Instructions
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.
Notes
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