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Ingredients
- 4 spotty bananas
- 3 organic pasture raised eggs
- ¼ cup coconut oil, melted
- ½ tsp vanilla extract
- ½ cup nut butter of choice (I used Georgia Grinders Almond Butter)
- ½ cup coconut flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- pinch sea salt
- ½ cup chopped walnuts
- 1 tsp baking soda
Instructions
- Preheat oven to 350.
- Line a muffin tin with liners. I always get 9-10 muffins from this recipe depending on how large your bananas are!
- In a blender, add the bananas, eggs, coconut oil, vanilla extract, and nut butter. Blend until smooth.
- Next add the coconut flour, sea salt, cinnamon, nutmeg, and baking soda.
- Blend for about 20 seconds until incorporated.
- Transfer batter to a bowl and fold in most of the walnuts, saving a few to sprinkle on top.
- Use a spoon to scoop batter into the muffin cavities, filling 3/4 way to the top.
- Add remaining walnuts.
- Bake for 16-18 minutes, until they look set on top and a toothpick comes out clean.
- Store extras in a container in the fridge to enjoy all week!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
These are delicious and so easy to make! Such a good use for extra bananas you may have laying around… Thank you for another great recipe!
Woohoo! This is the PERFECT recipe for extra bananas! Thank you so much for making this recipe, Jennifer, and for leaving such a sweet review!