½cupunsweetened non-dairy milk of choice (I like almond)
¼cupcoconut oil, liquid
¼cupmaple syrup
¼cupunsweetened apple sauce
1cupmashed bananas, overripe (about 2-3 medium)
1teaspoonvanilla
¼teaspoonsalt
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonground cinnamon
1cupwhole spelt flour
⅔cupwhole wheat pastry flour
½cupshreddedunsweetened coconut
Instructions
Heat oven to 400℉ and lightly grease a muffin tin.
In a small bowl, whisk together the almond milk, coconut oil, maple syrup, and applesauce.
In a large bowl, stir together the mashed banana and vanilla extract in a medium mixing bowl. Add the coconut oil mixture and stir to combine. Sprinkle the dry ingredients on top and stir into the wet ingredients.
Spoon into the muffin tin, place in the oven, and bake for in the oven for about 20 minutes. The tops should be golden brown. Remove from oven and let sit in the tin for 5 minutes, then remove and place on a wire rack to cool completely. Store in an air-tight container and serve within 5 days