1/3 cup coconut flour
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 large ripe bananas, mashed
3 eggs, at room temperature
1/3 cup almond or coconut butter
3 Tbsp. coconut oil
3 pitted dates
2 tsp. vanilla extract
½ - ¾ cup unsweetened dried coconut
1. Preheat oven to 350ºF. Line a 12-cup muffin tin with paper or foil liners.
2. In a large bowl, combine coconut flour, baking powder, baking soda and salt; stir with a fork to mix well. In a high-speed blender or food processor, combine bananas, eggs, coconut oil, dates and vanilla; blend until smooth. Pour banana mixture into bowl with flour mixture; fold together until well combined.
3. Divide batter evenly among muffin cups. Sprinkle with dried coconut. Bake until golden and a toothpick inserted into a muffin comes out clean, about 16 to 22 minutes. Let cool in pan on a wire rack for 5 minutes, then transfer muffins to rack to cool completely. Store leftovers covered in the refrigerator, or wrap individually, place in a freezer bag and freeze.