Vegan Blueberry Banana Coconut Muffins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 3-4 ripe bananas (about 1 - 1½ cups)
- ½ cup brown sugar
- ¼ cup unsweetened shredded coconut
- ¼ cup coconut oil melted and cooled
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla
- 1 cup blueberries fresh or frozen
- ½ cup chopped pecans
- granulated or turbinado sugar for sprinkling on muffins before baking
Instructions
- Preheat oven to 350° F (177° C). Spray muffin tin with with cooking spray, or line with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Peel the bananas. Place the bananas in a large bowl, and mash with a fork. Add the brown sugar, coconut oil, coconut, almond milk, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients, and mix until just combined. Carefully fold in the blueberries & chopped pecans..
- Fill the muffin tin ¾ full. Sprinkle with sugar, if desired. Bake about 30 minutes for large muffins (or 25 minutes for regular size muffins), or until toothpick inserted into the center comes out clean. Transfer to a wire rack to cool. Store, covered, at room temperature.
- Muffins can also be frozen. To reheat, place muffin in the microwave for about 30 seconds.
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