3 medium, ripe bananas (plus 1/2 of a fourth for garnish, optional)
3 large eggs
1/2 cup almond butter
1/4 cup grass-fed ghee (or coconut oil)
6 Tbsp. coconut flour
2 Tbsp. cacao powder
6 pitted dates
3 Tbsp. maple syrup
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. fine sea salt
2 tsp. vanilla extract
1 2.65-oz. 90% chocolate bar, broken into pieces (optional; I used Alter Eco)
1. Preheat oven to 350ºF. Line a 12-cup muffin tin with paper or foil liners.
2. Combine all ingredients in a high-speed blender; blend until smooth, stopping to shake blender and scraping down sides a few times as you go.
3. Divide batter among muffin cups, filling about 3/4 full. Place a thin slice of banana on top of batter in each muffin cup, if desired. Bake until set and a toothpick inserted in center of a muffin comes out clean, 25 to 35 minutes. Let cool in pan on a wire rack for 5 minutes, then remove muffins from pan to rack to cool completely. Store leftovers covered in the refrigerator.
NOTE: No high-speed blender? No problem! Here's what to do: Mash the bananas in a large bowl, then whisk in eggs, almond butter, ghee, maple syrup and vanilla. Finely mince the dates and chocolate, if using, and whisk them into banana mixture. In a separate bowl, mix coconut flour, cacao, baking powder, baking soda and salt. Add to banana mixture and stir until well blended. Continue with the recipe as written.