Banana muffins with coconut oil and cinnamon sugar topping
Banana muffins with coconut oil and cinnamon. Fluffy and moist, vegan, no dairy and eggs used.
Servings: 17
Ingredients
- 1 cup mashed very ripe bananas (2 medium bananas)
- 1 3/4 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- 1 1/4 cups sugar
- 1/2 cup melted coconut oil at room temperature
- 1/2 cup milk at room temperature (warm up for 20 seconds in the microwave) , almond or coconut can be used
- 1/4 cup light brown sugar
- 2 tbsp vanilla extract
- For dipping:
- 1/3 cup sugar
- 1 tbsp cinnamon
- coconut oil for brushing ( 2 tbsp)
Instructions
- Preheat oven to 400 F (205 C). Line muffin tin with baking cups, or spray with oil and flour pan.
- In an bowl mash bananas and set aside.
- In a large bowl combine dry ingredients 1 1/2 cups flour, 1 tbsp baking powder, 1 tsp cinnamon and 1/8 tsp salt and stir to incorporate. Set aside.
- In a medium bowl combine 1 1/4 cup sugar, 1/4 cup brown sugar, 1/2 cup coconut oil, 1/2 cup milk and 2 tsp vanilla. Stir to incorporate. Fold in mashed bananas.
- Carefully pour wet mixture into dry, mixing until well combined. Do not over mix. Batter is thick, but if it appears too thick, you can add more milk.
- Using an ice-cream scoop transfer batter into the muffin tin, filling each cup about 3/4 of its size.
- Bake until tooth pick inserted in the middle comes out clean. It took 15 minutes for mine to bake.
- Remove from the oven and let muffins cool in the muffin tin for 10 minutes, then transfer to a cooling rack to cool to room temperature.
- If you decide to dip muffins in the cinnamon-sugar topping, brush tops with coconut oil and then dip them into it.
Nutrition
Calories: 197kcal | Carbohydrates: 32g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 22mg | Potassium: 101mg | Sugar: 22g | Vitamin A: 10IU | Calcium: 49mg | Iron: 0.7mg