Preheat your oven to 425 degrees Fahrenheit. Grease or line a 12-mold standard muffin tin with paper muffin cups.
In a large mixing bowl, combine the unbleached all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, and ground cinnamon. Stir everything together until well mixed.
In a separate bowl, take your mashed bananas and whisk them together with the almond milk and melted coconut oil until smooth.
Slowly pour the wet mixture into the dry ingredients. Gently stir them together until just combined.
Spoon the batter into the prepared muffin cups, filling each mold about two-thirds full.
For an extra touch, sprinkle the tops of each muffin with a little more cinnamon and granola.
Place your muffin pan in the preheated oven and bake for 10 minutes. Then reduce the oven temperature to 400 degrees Fahrenheit and continue to bake for another 8 to 10 minutes.
Check for doneness with a toothpick. If it comes out with just a few crumbs attached, they’re ready!
Allow the muffins to cool in the pan for at least 5 minutes before transferring them to a cooling rack to cool completely.
