Adapted from this recipe, don't let the "paleo" part fool you - this was a super-moist fluffy muffin that had none of the meal-like texture that I usually associate with nut or coconut-based flours. Granted, there's very little "flour" associated with it at all - just enough to hold everything together, which is why I love it since I'm highly sensitive to refined carbs. Even with all the bananas, it didn't taste over-sweet - in fact, some might find it not sweet enough, though I found it perfectly to my taste, especially with the walnuts to help add texture and the addition of some dark chocolate chips. I think this is a fabulous breakfast muffin, where you don't feel like you just ate a cup of sugar, can spread a little bit of butter and salt atop it if you'd rather have some savory than sweet, and feel like you ate something reasonably healthy with all the fruit and nut bases in it (not to mention a nice shot of chocolate)!
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- Preheat the oven to 350ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and almond butter until fully combined.
- Sift the coconut flour, cinnamon, baking soda, baking powder, and salt and add to the wet ingredients and mix well. Fold in the walnuts and chocolate chips.
- Divide the batter between the prepared muffin tins.
- Bake in the preheated oven for about 17-19 minutes. A toothpick inserted into the center of a muffin should come out clean.
- Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.
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