Preheat oven to 350 degrees and line muffin pans with muffin liners.
In a small bowl, combine flour, baking soda and sea salt. Stir and set aside.
In a larger bowl, mix sugar and oil together then add mashed bananas. Add almond milk and vanilla, stirring until all the ingredients are combined.
Add flour mixture to wet mixture and stir lightly, then add nuts and coconut. Stir until everything is just combined.
Spoon muffin mix into muffin tins about 3/4 full. Bake for 20-25 minutes until muffins are golden brown on top or knife comes out clean.
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!