Banana Nut Crunch Muffins
Yield: 12 muffins
Prep: 10 minutes
Total Time: 35 minutes
1 1/2 cup whole wheat flour
1/2 cup coconut sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened applesauce
1 flax egg (1 tbsp. ground flax + 2.5 tbsp. water)
1/2 cup almond milk
1 tsp. vanilla
1 mashed banana
1 diced banana
1/2 cup chopped walnuts
1/2 cup vegan granola
1/2 cup unsweetened shredded coconut
Preheat your oven to 350 degrees Fahrenheit.
Mix your dry ingredients together in a large bowl: flour, baking soda, baking powder and salt.
Sift dry ingredients.
In a small bowl make your flax egg by mixing ground flax seed and water and set aside for 5 minutes.
In a medium sized bowl mash banana, add sugar, applesauce, vanilla, almond milk and stir. Once your flax egg is ready mix with wet ingredients.
Make a well in the center of your dry ingredients and slowly incorporate the wet and dry mixture together. Only mix until incorporated do not over mix!
Fold in your walnuts, granola and coconut.
In a muffin pan either line with baking cups or grease your pan.
Fill each muffin tin 3/4 of the way with batter.
Sprinkle the top of your muffins with shredded coconut and place one banana chip in the middle.
Bake for 20-25 minutes until a toothpick comes out clean and they are golden brown.
Note: Holy delicious! These are mighty tasty and rather healthy if you ask me. When you are baking with whole wheat flour things can turn out pretty rubbery and tough if you over mix your batter. Make sure to mix this batter by hand and only until the ingredients are incorporated. You can use any flavor of granola. I used a vegan vanilla granola I had in my pantry. Feel free to enjoy these for breakfast or dessert!