Ingredients:
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5 large eggs
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1/4 cup coconut oil, melted
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1/4 cup maple syrup
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3 overripe bananas, approx. 1 cup, mashed
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1/2 tsp Real Salt
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1 tsp vanilla
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1/2 cup coconut flour
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1/2 tsp baking soda
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1 tsp cinnamon pinch of nutmeg
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Preparation:
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Preheat oven to 375°
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Beat eggs, coconut oil, and maple syrup together until smooth. Add bananas, salt and vanilla and mix together thoroughly.
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Add coconut flour, baking soda, cinnamon and nutmeg in a pile on the top of the batter and stir together with a fork before mixing into the rest of the batter. Mix until the batter is combined and smooth.
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Line your muffin tins with paper liners (keeps muffins from sticking) and drop 2+ spoonfuls into each cup. Smooth the tops of the muffins with your spoon. The muffins will not raise much, and will bake in the shape that they are in.
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Bake at 375° for 22-28 minutes. They are done when the tops feel springy and not wet. Let cool for 5 minutes in the pan before transferring to a cooling rack.
Bon Appetit!
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