Ingredients:
-3 large eggs
-¼ cup coconut oil
-2 medium bananas
-10 drops
stevia (I use SweetLeaf Sweet Drops)
-¼ cup coconut flour
-¼ teaspoon
celtic sea salt
-½ teaspoon baking soda
-½ cup chopped walnuts

Directions:
- Place eggs, melted coconut oil, bananas, and stevia in a food processor or blender; blend on medium speed until combined
-Add in coconut flour, salt and baking soda and blend until smooth
-Fold in walnuts
-Scoop ¼ cup batter into muffin pan
-Bake at 350° for 23-25 minutes
-Cool and serve

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Banana Walnut Muffins with Coconut Flour

I am making these muffins on a regular basis now. They are a great snack, easy and quick to make, and my family loves them. No one can believe that they are grain free! I like that they are made with coconut flour which has fewer net carbs than other flours. And they taste a lot better than others I have tried using almond flour.

You can read about the benefits of coconut flour HERE.


HERE is the recipe from elana's pantry. I don't add the dates (originally because I didn't have them, and then after making the muffins both ways I think they are just as good without and don't need the added sugar from the dates) and they turn out moist and sweet. I fill the muffin cups about half to three fourths of the way to the top and bake for 23 to 25 minutes.


If you're in a hurry, you don't have to toast the walnuts. But, if I have time I like to do it while I'm mixing the ingredients - I think that the toasted walnuts add a nice flavor. You can also add some blueberries to these if you want.


And, I just discovered the best muffin cups to use - parchment!