When there are 3 rotten bananas staring at you on the counter, there’s really only one thing to do.

Bake banana bread muffins.

And since stopping at bananas is boring, why not fill ‘em up with goodies: walnuts, coconut, and chocolate chips… and streusel of course.

{Yeah, they’re vegan too.}

Coconut Banana Walnut Muffins

3 overripe bananas

1/2 cup unsweetened applesauce

2 Tbsp coconut oil

1/2 cup almond milk

1/2 cup sugar {I ended up using 1/2 regular sugar, 1/2 stevia baking blend}

1 cup whole wheat flour

1 cup all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla

1 tsp cinnamon

1/4 – 1/2 cup unsweetened coconut flakes

1/4 – 1/2 cup chopped walnuts

1/4 – 1/2 cup chocolate chips

Coconut Cinnamon Streusel

2 Tbsp oats

2 Tbsp whole wheat flour

4 Tbsp brown sugar

2 Tbsp Earth Balance {or butter}

1 tsp cinnamon

2 Tbsp unsweetened coconut flakes

Mash the bananas, then stir in the wet ingredients. Carefully stir in dry ingredients and mix-ins. Use as much or as little as you want, depending on what you like.

As per my banana bread, I made half chocolate chip and half chocolate free, for “breakfast” and “dessert” muffins.

{The dessert ones always end up gone first…I wonder why? }

Spoon banana bread mixture into greased muffin tins or use cupcake liners {I like the silicone ones}.

It should make about 18 muffins, depending on how much of the “extras” you mixed in.

To make streusel, melt Earth Balance and stir in remaining ingredients. Sprinkle evenly on top of muffins.

Bake at 350 for 25-30 mins, or until toothpick poked in the center comes out clean. Cool slightly before removing from pan.

Best served warm, or slightly heated in the microwave.