• 3 eggs 
  • 2 medium bananas 
  • 1/2 cup milk (coconut or raw whole milk)
  • 1/4 cup coconut oil – melted
  • 1 tbsp vanilla extract
  • 1/2 cup coconut flour
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/3 cup sliced raw almonds (optional)

Preheat oven to 375 degrees

Grease 12 medium muffin tins

Puree banana until it’s smooth (I used a blender)

Whisk eggs until light and fluffy

Add banana, eggs, coconut oil , vanilla and milk in a medium bowl and combine thoroughly (I tossed all ingredients in a blender)

In a medium bowl, mix coconut flour, salt, cinnamon, baking soda

Add the flour mixture to the banana mixture and blend well, add almonds and continue to blend (once again I used the blender EXCEPT stirred the almonds in)

Fill the muffin tins 3/4 of the way

Bake approx 15-20 minutes or until golden brown

COMMENTS:  I used green-tip bananas for a batch while on the 21 Day Sugar Detox and didn’t miss any sugar. If you like really sweet, almost dessert like, muffins, either sprinkle coconut sugar on the top towards the end of the bake time or use very ripe bananas. Also, you can use walnuts instead of almonds, but we’re on an almond kick right now and like the lighter flavor it has. 


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