Banana Oat Crunch Muffins

Sweet, wholesome, and moist with a bit of crunch, these muffins make a delicious addition to brunch or for an afternoon snack. Pop them in the freezer to be enjoyed later too. They freeze beautifully.

2 C (296g) White Whole Wheat Flour
2 Tbs (16g) Corn Starch
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Sea Salt
1 C (94g) Thick Rolled Oats
1 1/4C (248g) Brown Sugar, break up any chunks
1 C (189g) Melted Virgin, Unrefined Coconut Oil, warm to the touch
2 (278g) Large Eggs, lightly beaten
1/2 C (136g) Greek Yogurt
2 tsp (16g) Vanilla Bean Paste (or Vanilla Extract)
1 C (214g) Bananas, mashed (about 2 bananas)
1/2 C (126g) Bananas, diced (about 1 banana)
1 C (92g) Walnuts, medium chop
1 1/2 C (170g) Granola, divided
1 C (92g) Coconut, unsweetened and shredded

View the full recipe at Vanilla And Bean →