-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

- 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

DISCLAIMER: This information provides benefits and uses of essential oils based on personal experiences and/or information detailed in medical/academic journals or other publications.  This information is not to be interpreted as medical advice meant for diagnosing illness or injured condition of the body or for prescriptive purposes and is in no way intended as a substitute for personal judgment or medical counseling.  Statements and ideas contained herein have not been evaluated or approved by the Food and Drug Administration. Anyone with a disease, illness, injury or medical condition should consult a qualified health care professional.  Readers are encouraged to consult their health care provider prior to beginning any cleanse, diet, detoxification program, or any supplement regiment.


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!