Recipe Time: Nancy’s Banana Almond Muffins

Several years ago, my longtime friend, Christy, shared this muffin recipe with me. Christy works with Nancy, who has a friend named Nancy, and this is the second Nancy’s recipe, with a few of my own twists.

Made with coconut flour, maple syrup and bananas (of course), these muffins offer just the right amount of sweet while keeping starches and sugars fairly low. Plus they pack a healthy dose of fiber.

Ingredients

• 1⁄2 C coconut oil or ghee, melted and cooled slightly

• 1⁄3 C maple syrup

• 3⁄4 tsp. sea salt

• 6 eggs, room temp

• 2 tsp. pure vanilla extract*

• 1⁄2 tsp. pure almond extract (optional)

• 3⁄4 C coconut flour

• 2 large or 3 small bananas, mashed

• 2 T shredded coconut

Instructions

Preheat the oven to 350°F.

In a small bowl, combine the ghee/oil and maple syrup.

In a large bowl, whisk together eggs, vanilla and almond extracts and salt. Then mix in the oil and syrup mixture.

Next, whisk in the coconut flour and stir until combined (no lumps). Add the mashed bananas and mix well.

Scoop the mixture into into muffin tins. (I use unbleached parchment muffin papers). Sprinkle coconut flakes on top.

Bake 20 min. or until a toothpick comes out clean.

(If making as a loaf instead, bake 45+ min. or until toothpick comes out clean).

*To make this AIP compliant, skip the almond extract and heat the vanilla extract first to cook off the alcohol.