Banana Walnut Muffins


5 bananas, peeled

12 eggs

1 can full fat coconut milk

3/4 cup ghee or coconut oil, melted

2 tsp vanilla extract

1/2 cup almond butter

1 1/2 cups coconut flour

1 Tbsp baking soda

1/2 tsp fine Himalayan sea salt

1/2 tsp nutmeg

4 bananas, peeled and diced

3 cups raw walnuts, chopped


Preheat oven to 350-degrees. Line 24 muffin cups with paper or foil liners. Set aside.

Place 5 bananas in bowl of food processor. Blend until bananas are pureed.

Add eggs, coconut milk, melted ghee, almond butter and vanilla extract. Process until smooth, stopping to scrape down sides of processor bowl.

Add coconut flour, baking soda, salt and nutmeg. Process until combined.

Turn batter out into a large bowl. Stir in 4 chopped bananas and walnuts.

Spoon batter into prepared cups, dividing evenly.

Bake for 20-25 minutes, until golden and tester comes clean.

Remove from oven and cool in pan 10 minutes before transferring to baking rack to cool completely.

--makes 24 muffins