Vegan Banana Crunch Muffins

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  Vegan Banana Crunch Muffins

  Breakfast is the most important meal of the day. You start your day off either right or wrong, you can start it like most and not eat anything. This isn't a good idea, you want your body to have that kick start you need to get you going and get you threw your day. You need to have breakfast, something with lasting components to keep you full and your body happy to fuel until lunch. A great way to do that is muffins but not all muffins are created alike. Most muffins are high in sugar, not very healthy, and high in calories.
  
  This recipe shows you how to have a filling, delish, and healthier muffin that you can enjoy for your morning breakfast. You can enjoy them on the go or even at work. Vegan muffins can be notorious for not being very good but homemade is the best way to accomplish a great muffin. This muffin is full of protein, has omega 3's, low in sugar, full of grain, and full of flavor of course. Pairs great with your favorite morning beverage. Great muffin to freeze and reheat as desire for grab and go breakfasts, always great for the family. Don't miss your most important meal or the day, Enjoy!
  
  
  

  Vegan Banana Crunch Muffins

3 cups flour
1/2 cup organic raw sugar (preference)
2 teaspoons baking powder
1 teaspoon baking soda 

1 to 2 teaspoon flax seeds, ground
1/2 teaspoon salt
1 cup vegan butter or favorite oil, melted and cooled
2 teaspoons The Vegg prepare with 1/2 cup hot water
3/4 cup vegan milk
1 tablespoons pure vanilla extract
3 ripe bananas, mashed
1 cup small-diced walnuts
1 cup Homemade Granola (or use your favorite kind)
1 cup sweetened shredded coconut

Directions

Heat the oven to 350 degrees

Grease and Line 16 to 18 large muffin cups with liners.

Sift the flour, baking powder, baking soda, ground flax, and salt into the bowl and mix to combine.

In an electric mixer fitted with a paddle attachment, Add the melted vanilla, sugar, bananas.

Mix these to combine and until mashed. Then add the veggs, vegan milk, vegan butter/oil, to the mashed bananas.

When you have all the liquid combined, add the flour mixture. Scrape the bowl and blend well. Don't over-mix.

Take the mixer bowl off and fold in the walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the very top.

Top each muffin with the granola. 

Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. 

Cool slightly, remove from the pan, and serve.

Serve the muffins with a glass of your favorite morning beverage. They freeze great to heat or thaw and serve for later enjoyment. Enjoy!

-Amy