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
Preheat your oven to 350 degrees with the oven rack in the middle.
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.
These freeze beautifully! Allow the muffins to cool completely, then wrap tightly in saran wrap and store in a freezer safe ziptop bag.