½ cup milk, warmed (rice, almond or soy would work too)
¼ cup light brown sugar
1 tablespoon vanilla extract
large handful of chocolate chips
*For the Topping*
⅓ cup sugar
½ tablespoon cinnamon
½ teaspoon pumpkin pie spice
Pre-heat your oven to 400°. Grease and flour your muffin tins (you could use the paper liners too but I didn't have any so I just greased and floured ours).
Mash your bananas on a plate and set aside.
In a large mixing bowl combine your flour, baking powder, cinnamon, apple pie spice and a dash of salt. Mix together.
In a separate mixing bowl combine your sugar, melted coconut oil, warmed milk, brown sugar and vanilla extract. Mix together until all sugar lumps have dissolved (I used a hand mixer to make sure everything was incorporated well).
Combine your mashed bananas with your wet mixture and pour into the dry mixture. Fold over and over until mixed and all white powder lumps have been mixed in. Try to do this in the least amount of folds as possible. If you fold your mixture too much your muffins will become rubbery.
Fill your muffin tins about ¾ of the way full and place in the oven. I baked ours for "about" 15 minutes but times will vary depending on how full you fill your tins and how hot your oven runs. Watch the tops of your muffins and when they start to brown then check them with a toothpick. If it comes out clean with just a few crumbs on it then they are done. If you get any gooey mixture on the toothpick put them back in for another 3 minutes and check again.
Leave the muffins in the tins for about 10 minutes. Remove to a wire rack to continue to cool completely. When you're ready to serve dip the tops of the muffins in your sugar, cinnamon and apple spice mixture.
Then just serve and enjoy!
--> I really recommend letting these cool completely before eating. I'm usually a huge fan of eating right when something comes out of the oven but these were really great once they cooled down and had the sugar on the top!