3 cups almond flour
1/4 tsp sea salt
1 1/2 tsp baking soda
2 tbsp melted coconut oil
3 large eggs
4-5 very ripe bananas
1 cup chopped walnuts
4 oz softened butter or butter substitute (optional)
2 tbsp honey (optional)
Directions:
Preheat oven to 350 degrees F (177 degrees C). Line 12 muffin cups with liners or grease with melted coconut oil.
Mash the bananas into a bowl (using a hand mixer). Add oil and eggs; blend until mixture is smooth. Add flour, salt and baking soda, and mix well. Add the walnuts, and combine.
Spoon the batter into muffin cups. Bake for 35 minutes, or until the muffins are golden brown. Let muffins cool in the pan for about half an hour, then serve.
Mix butter (or butter substitute) and honey to serve with warm muffins. (optional) The muffins are not very sweet, so I recommend topping with honey butter before serving, or you could simply add the honey directly to the batter and skip the butter all together.
