Vegan Banana Coconut Walnut Muffins

A. I love bananas.

B. I love coconut.

and C. I love walnuts.

So obviously this recipe is a little slice of heaven to me. I also like muffins because they are kind of like cupcakes, but you can get away with eating them at breakfast because they aren't technically cupcakes. Score! Kind of feels like you're cheating at life, right?
*I had extra batter and made some mini muffins with it. Also the larger muffins took much longer than 20-25 minutes because of high altitude, but you can adjust the recipe to change that.

Ingredients:

• 2 cups unbleached all-purpose flour (I did a mix of half whole flour and half all-purpose flour)
• 4 ripe bananas
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup raw sugar
• 1/3 cup extra virgin olive oil
• 1/4 cup dairy free milk (original recipe calls for So Delicious Dairy Free Original Coconut Milk, but I used unsweetened almond milk)
• 1 teaspoon pure vanilla extract
• 1 cup whole walnuts and/or walnut pieces (original calls for pecans, but any nut will work)
• 1/2 cup coconut flakes

Instructions:
1. Preheat oven to 350 degrees F.
2. Combine all flour, baking soda, and salt in a small bowl
3. Mash the bananas
4. In a larger bowl combine the sugar with olive oil, then add mashed bananas. Next add the non-dairy milk and vanilla extract to the wet mixture.
5. Add in dry mixture to wet mixture
6. Lightly stir in the walnuts and coconut flakes
7. Fill muffin pans 3/4 the way and cook for 20-25 minutes

Muffin much going on here. 

WebRep

currentVote

noRating

noWeight