Directions

• Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
• In a large bowl, mash the banana — I like to leave some chunks!
• In a separate bowl, whisk together coconut oil, honey, eggs, and vanilla until smooth. Add mixture into mashed banana bowl and combine until smooth.
• Pour in remaining dry ingredients, and stir until everything is well combined. Fold in walnuts.
• See below video for a visual on this step! Pour batter into 1/3 of the cupcake liners. Sprinkle small spoonful of cinnamon swirl mixture, and top with additional batter. You are “sandwiching” the cinnamon swirl between two layers of batter.
• Optional walnut topping: in a small bowl, melt butter (I used dairy free) and combine with brown sugar and walnuts. Distribute evenly on top of the muffins. You would also just do walnuts by themselves.
• Bake muffins for 23-24 minutes, or until a toothpick comes out mostly clean. Allow to cool for 20 minutes before removing from tin and allow to completely cool on a paper towel. The paper towel will soak up some moisture so the muffins don’t get soggy.