- 3 large ripe bananas
- 6 large eggs
- 3/4 cup of oil of choice (I like ghee)
- 2 tsp bicarb soda
- 1/2 tsp ground cinnamon
- 3 tbs honey
- 3/4 cup of coconut flour
- Preheat oven to 180 degrees Celsius. Grease a muffin pan or line with cupcake liners.
- Place all ingredients except the coconut flour into a food processor and process till smooth.
- Put the coconut flour in and mix, then pour immediately into muffin tin. Bake for 15-20 mins or until cooked through. This will depend on your oven.
Coconut flour is a really thirsty flour, meaning it will soak up all that liquid from the eggs and oil very quickly. If you let your mixture sit after mixing in the coconut flour, it will become thick like porridge and you won’t be able to pour it. It’s still fine to use, but you’ll need to spoon it into your muffin tin.
These muffins taste best the next day.