Banana Nut Muffins with Coconut Flour

I had some bananas that were dying, which apparently is important for banana baked goods, so I decided to make More muffins for my trip (I called ahead and the hotel room has a mini fridge).

I used Wellness Mama‘s recipe, because she only called for 2 bananas (which is what I had) and she had a coconut flour-to-egg ratio that I like (1/2c to 5 eggs) and here’s how it went down:

– 5 eggs
– 2 bananas
– ¼c butter (you can use coconut oil, but man butter is delicious!)
– ½c coconut flour
– 1tsp baking soda
– 1tsp vanilla
– She also says you might want to thin it with milk or something, but mine didn’t need it.
– I added a bunch of chopped walnuts – highly recommended
– I didn’t add in nutmeg or salt, and I regret it

Mix wet together with the bananas, mix in the dry until smooth (you can use an immersion blender or mix master – it’s not like gluten baking where it will get tough! A perk, haha). Add in the walnuts, and bake in greased muffin tins at 400*f for ~13-18 minutes (mine took 13).

I would consider this a banana bread success (as compared to my several failures 1, 2, and 3) because they had good taste and good texture. Next time, spices and even riper bananas. And maybe 3 of them.