Name: Paleo Banana Muffins
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 12 muffins
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

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.