Easy Banana Muffins

These banana muffins are seriously the easiest to make and are so good! This recipe is from my sister-in-law and I am happy I can share it with all of you.  She makes these often and everyone always really enjoys, especially the kids.  I absolutely love that there is no additional sweetener in the recipe.  Bananas have enough natural sweetener to carry this recipe, but if you are used to things super sweet you might want to add a little honey or pure maple syrup.  Or you can really make them fancy and add a few chocolate chips!  Another benefit of this recipe is that it is very affordable to make.  A lot of paleo recipes are pretty expensive with all of the specific flours and ingredients and I like that these are simple and cheap!  They also freeze very well so you can always make a batch anytime you have those over-ripe bananas.

Ingredients:

• 3-4 large ripe bananas ( 1 2/3 cups mashed)
• 3 eggs, room temp
• 3 tbs coconut oil, melted
• 1 tsp vanilla extract
• 1/3 cup almond butter (I use unsweetened)
• 1/3 cup coconut flour
• 1 tsp ground cinnamon
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp sea salt
• 1 cup toasted walnuts (optional)

Directions:

1. Preheat the oven to 350 degrees F.  Line a 12 pan muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, combine the bananas, eggs, coconut oil, vanilla extract and almond butter until fully combined.
3. Add the coconut flour, cinnamon, baking soda, baking powder and salt to the wet ingredients.  Mix well. Fold in nuts.
4. Divide the batter between the prepared muffin tins.
5. Bake in the oven for about 16-19 minutes.  A toothpick inserted into the center should come out clean.
6. Remove from the oven and allow to cool for 10 minutes.