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!