Ingredients
4 medium bananas, slightly over ripe with brown freckles
6 large eggs
2 cups almond flour
1/4 cup coconut sugar
2 tablespoons coconut oil, melted and room temperature
2 teaspoons baking powder
2 teaspoons pure vanilla extract
1/2 teaspoon salt
coconut oil spray
1/2 cup roasted pecans, finely chopped
Instructions
Preheat your oven to 350 degrees with the oven rack in the middle.
In a high speed blender, combine the bananas, eggs, almond flour, coconut sugar, coconut oil, baking powder, vanilla, and salt . Blend until smooth, scraping down the sides if needed.
Pour the batter into the muffin pan, filling each muffin to the top so they get big, puffy tops.
Sprinkle about 1 tablespoon of the chopped pecans on top of each muffin.
Bake for about 40 minutes, until the tops are golden brown.
Will keep on the counter for 3 days, in an airtight container refrigerated for 1 week, or frozen for 6 months.
Notes
These freeze beautifully! Allow the muffins to cool completely, then wrap tightly in saran wrap and store in a freezer safe ziptop bag.