Made with coconut flour and are dairy free, nut free, gluten and grain free. They make a delicious, perfectly moist Paleo treat or breakfast on the go.
Preheat oven to 350 degrees Fahrenheit. Line muffin pan with baking cups. Set aside.
In a large bowl, mash bananas with a whisk until smooth. Add eggs and whisk well until smooth.
Add coconut oil and maple syrup and whisk again to make sure all is combined.
Add coconut flour, baking soda, cinnamon, vanilla powder, and salt. Whisk until evenly combined.
Spoon batter evenly into the prepared muffin liners. Top with chopped nuts or seeds if desired. Bake for 18 minutes for mini muffins or 25 minutes for regular muffins or until toothpick comes out clean.
Keep muffins uncovered for the first day, then store them in a closed container in the refrigerator.
Use expeller pressed coconut oil for less of the coconut flavor.
Makes 24 mini muffins or 12 regular muffins.