½cupcoconut sugar,, use 3/4 if you like a sweeter muffin
Topping Crumble:
¼cuppecans crushed
3tspcoconut sugar
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Instructions
Preheat the oven to 350 degrees F.
In a small bowl combine almond milk and apple cider vinegar, let sit until curdled.
In a large bowl mix together the flour, baking powder, oats, salt, and cinnamon.
In a separate bowl mash the bananas and mix in the coconut oil, coconut sugar, vanilla extract, and the milk mixture. Pour the wet mixture into the flour mixture and stir with a wooden spoon just till mixed. Don't over mix.
In a small bowl combine the crushed pecans and coconut sugar.
Spoon the mixture evenly into 12 paper muffin liners in a muffin pan. Sprinkle the pecan and sugar mixture evenly on top of each muffin.
Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool. Enjoy!