1/2cupcoconut oil, at room temperature (it should be completely liquified before adding it to the batter)
For the topping:
1/2cupgranola of your choice
Preheat oven to 425 (F). Grease - or line with paper muffin cups - a 12-mold standard size muffin tin: set aside.
In a large bowl stir together flours, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk together the mashed bananas, almond milk and melted coconut oil. Slowly mix the wet ingredients into the dry, stirring the mixture together until just combined.
Spoon the batter into the prepared muffin cups, filling each mold 2/3 of the way full. Sprinkle the top of each muffin with a little cinnamon and granola.
Place the pan in the oven and bake for 10 minutes; after 10 minutes reduce the heat to 400 degrees (F) and continue to bake for an additional 8-10 minutes, or until muffins are golden brown and a tester inserted in the center of a muffin comes out with just a few crumbs attached.
Allow the muffins to cool in the pan for at least 5 minutes, then transfer them to a cooling wrack to cool completely.
*This recipe, when made as written, is vegan.
*You may substitute olive oil or canola oil for the coconut oil, if desired.
*If you plan on substituting olive oil, I highly suggest using a very mild olive oil, as the flavor will shine though in the finished product.
*You can use unsweetened vanilla almond milk or regular almond milk
*If you prefer to use cow's milk, any fat % will work ok, just remember that by doing this the muffins will no longer be vegan and dairy free.
*It is important to use ripe or overripe bananas for this recipe.
*I do not recommend leaving out the oil entirely; doing this will result in spongey, unappealing muffins.
*If you want/need the muffins to be vegan, don't forget to choose a vegan granola ;)