Vegan Banana Muffins

This week I had a cup of leftover coconut milk sitting in my fridge and decided to use it up in some muffins.  Although my family isn't vegan, we all devoured these muffins.  I love having go-to recipes to use up leftover ingredients!

Vegan Banana Muffins
Yields about 16 regular-size muffins (or 12 regular and 12 mini muffins)
Ingredients:
2 cups whole wheat flour
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon salt
2 cups mashed ripe bananas (about 3 bananas)
1/2 cup coconut oil, melted
1/2 cup unsweetened applesauce
1 cup coconut milk
1/2 cup chopped walnuts (optional)
1/2 cup chopped dates (optional)

Directions:
1. Preheat oven to 350 degrees.  Grease muffin tins or line with paper liners.

2. Mix flours, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt together in a large bowl.  In a small bowl mix together mashed bananas, coconut oil, applesauce, and coconut milk.  Add to dry ingredients (along with the walnuts and dates, if desired) and stir until just combined.

3. Fill muffin cups with batter.  Bake about 15-17 minutes (12-14 minutes for mini muffins) or until a toothpick inserted in the center of a muffin comes out clean.

Source: adapted from www.allrecipes.com