Ingredients:

  • 3 large overripe bananas, mashed (approx. 340g)
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1 tsp pure vanilla extract
  • 2 1/2 cups superfine almond flour (300g)
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup dark chocolate chips (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners or grease them thoroughly with non-stick spray.
  2. In a large mixing bowl, mash the overripe bananas with a fork or potato masher until virtually smooth.
  3. Whisk in the eggs, melted coconut oil, maple syrup, and vanilla extract until the mixture is fully emulsified.
  4. In a separate medium bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
  5. Fold the dry ingredients into the wet banana mixture using a spatula. Stir only until just combined to maintain a light texture.
  6. Gently fold in the optional chopped walnuts or dark chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups, filling each approximately 3/4 full.
  8. Bake for 22–25 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.