Ingredients:

  • 3 cups almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3 large overripe bananas, mashed
  • 2 large eggs
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts

Instructions:

  1. Peel the overripe bananas and mash them in a medium bowl using a fork until virtually smooth.
  2. Whisk the mashed bananas with eggs, melted coconut oil, maple syrup, and vanilla extract until the batter is a uniform, pale gold color.
  3. In a separate large bowl, whisk together the almond flour, baking soda, salt, and cinnamon to remove any clumps.
  4. Pour the wet banana mixture into the dry ingredients and fold the batter gently with a silicone spatula, avoiding over-mixing.
  5. Fold in the chopped walnuts until evenly distributed.
  6. Preheat the oven to 350°F (175°C).
  7. Divide the batter evenly among 12 lined muffin tins, filling each about 3/4 full.
  8. Press a walnut half onto the top of each muffin.
  9. Bake for 22–25 minutes until the tops are mahogany-colored and a toothpick comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.