This recipe was originally a bread recipe, but I like muffins better. There’s just something about a lightly toasted muffin with butter slathered all over it for breakfast.
3 very ripe bananas
2 teaspoons of vanilla
1 tablespoon of honey
1/4 cup of coconut oil (softened)
2 cups of almond flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1/4 cup of chopped walnuts
Preheat oven to 350 degrees. Line your muffin pan with paper muffin liners.
Add the bananas, eggs, vanilla, honey and coconut oil in a food processor and pulse until the ingredients are combined.
Add in almond flour, salt and baking soda and pulse a few times. Mix in nuts.
Spoon batter into the muffin cups, until mostly full.
Bake for about 30 minutes or until muffins are golden brown and a toothpick comes out clean.
Remove from oven and allow to cool.