Banana Coffee Cake Muffins with Blueberry Elderberry Filling + Giveaway

See the full recipe from Pickles & Honey

• 2 large, very ripe bananas, mashed
• ¼ cup coconut sugar
• ¼ cup coconut oil, softened
• ¼ cup unsweetened applesauce
• 2 tablespoons non-dairy milk
• 1 teaspoon vanilla extract
• 2 cups spelt flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ⅓ cup Norm's Farms Blueberry Elderberry Preserves
• ½ cup spelt flour
• 2½ tablespoons coconut sugar
• 1½ tablespoons vegan butter
• 1½ teaspoons ground cinnamon
• pinch fine sea salt

Pre-heat the oven to 350 degrees F. Lightly grease or line a muffin pan and set it aside. In a large bowl, mix together the mashed bananas, coconut sugar, coconut oil, applesauce, non-dairy milk, and vanilla. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined. Spoon 1 heaping tablespoon of the batter into each muffin tin (I used a cookie dough scoop and it worked perfectly). Next, spoon 1 heaping teaspoon of the fruit preserves into the center. Using the remaining batter (another 1 heaping tablespoon), fill each muffin tin until nearly full. Combine the ingredients for the streusel topping using a fork or your fingers and sprinkle it evenly across the batter. The texture should resemble wet sand. Bake the muffins for 18-20 minutes, or until firm to the touch and golden brown. Allow to cool slightly before removing from the muffin tins. I like the muffins best when they're still warm, but they're great at room temperature too.

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