1. Preheat the Oven:

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with coconut oil.

2. Mix Wet Ingredients:

• In a large bowl, mash the ripe bananas until smooth.
• Add the melted coconut oil, coconut sugar, plant-based milk, and vanilla extract to the mashed bananas. Mix well until all ingredients are combined.

3. Combine Dry Ingredients:

• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).

4. Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
• If using, fold in poppyseeds of chocolate

5. Fill the Muffin Tin:

• Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

6. Bake:

• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

7. Serve or Store:

• Enjoy the muffins warm, or store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.