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Preheat oven to 350°F.
Combine nondairy milk and apple cider vinegar in a mixing bowl and set aside to thicken while you prepare the rest of the batter.
Mash bananas in another small mixing bowl.
In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, and sea salt.
Add coconut sugar and vanilla extract to the nondairy milk and vinegar, as well as the mashed bananas and whisk until well combined.
Pour this into the dry ingredients and fold together until just combined. Be sure you don’t over mix - small lumps are good!
Lightly grease the cups of a 12-cup muffin pan with vegan butter, a vegetable oil spray, or line with paper liners. Divide the batter amongst the cups evenly.
Add about 1 heaping tablespoon of granola on top of each muffin, covering the entire top of the batter. Slightly press the pieces of granola just into the top of the batter so it sticks after baking.
Bake for 20 to 25 minutes. To check, you can stick a toothpick in the center and it should come out clean.