4 medium bananas, slightly over ripe with brown freckles
6 large eggs
2 tablespoons coconut oil, melted and room temperature
1/4 cup coconut sugar
2 cups almond flour
2 teaspoons baking powder
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 teaspoon ground cardamom
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
coconut oil spray
1/2 cup pecans, chopped
Preheat your oven to 350 degrees with the oven rack in the middle.
In a high speed blender (I love my Vitamix!), 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 almost to the top.
Sprinkle about 1 tablespoon of the chopped pecans on top of each muffin.
Bake for about 40 minutes, until the tops are golden brown.
These freeze beautifully! Allow the muffins to cool completely, then wrap tightly in saran wrap and store in a freezer safe ziptop bag.