In separate bowl beat eggs until foamy and add butter.
Recipe Summary Coconut Flour Banana Nut Muffins
These gluten-free, coconut flour muffins are great for a quick and filling meal--very high in protein also. Sure to be a favorite with anyone, carb-sensitive or not!Ingredients | Pecan Pie Muffins With Self Rising Flour
3 eggs, room temperature
1 banana, mashed
3 tablespoons honey
2 tablespoons melted butter
½ teaspoon vanilla extract
¼ teaspoon salt
⅔ cup sifted coconut flour
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ cup chopped walnuts
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease or line 6 muffin cups.
Blend together eggs, banana, honey, butter, vanilla extract, and salt in a large bowl with an electric mixer until combined.
Combine coconut flour, baking powder, and cinnamon in a separate bowl. Whisk into banana batter until there are no lumps. Fold in walnuts. Pour batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown, about 20 minutes.
You can substitute pecans for walnuts, if desired.
