Servings: 12 muffins

4 bananas, mashed with a fork (the more ripe, the better) 4 bananas, mashed with a fork (the more ripe, the better)
4 eggs 4 eggs
1/2 cup almond butter ½ cup almond butter
2 tbsp coconut oil, melted 2 tbsp coconut oil, melted
1 tsp vanilla 1 tsp vanilla
1/2 cup coconut flour ½ cup coconut flour
2 tsp cinnamon 2 tsp cinnamon
1/2 tsp nutmeg ½ tsp nutmeg
1 tsp baking powder 1 tsp baking powder
1 tsp baking soda 1 tsp baking soda
1/4 tsp salt ¼ tsp salt

Preheat oven to 375 degrees F then turn down to 350 degrees F when muffins are put in oven. Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil, and vanilla. Using a hand blender, blend to combine.
Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
Bake for 20 to 25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag.
Difficulty: Medium
By Rebecca Bohl (PaleoGrubs.com)