1/2cuppeanut butterI used Trader Joe's creamy salted PB
2tbspcoconut oilmelted
2tbspagave syrupcan substitute for honey
1tspvanilla
1/2cupcoconut flour
2tspcinnamon
1tspbaking powder
1tspbaking soda
Instructions
Preheat oven to 350 degrees F. Spray a muffin tin with Pam or vegetable oil. In a large bowl, using a hand blender, blend the bananas, eggs, almond butter, almond milk, agave/honey, coconut oil, and vanilla.
Add in the coconut flour, cinnamon, baking powder, baking soda, and salt. Blend into the wet mixture. Place the batter evenly into the muffin tins, filling each about two-thirds of the way full.
Bake for 20-25 minutes, until a toothpick comes out clean (I overcooked mines a bit but they still came out moist and delicious.)
Notes
Top with chocolate and/or peanut butter chips before baking for extra sweetness.