Yield: 10

3 ripe bananas
3 large eggs
1/2 cup almond butter or other nut butter (I used Julie's Cacao Espresso Almond Butter)
1/4 cup coconut oil
1/2 cup coconut flour
6 pitted dates
1 Tbsp. instant coffee
1/4 cup coconut or almond milk (I used Rebel Kitchen Coffee Dairy-Free Mylk)
2 Tbsp. maple syrup
2 tsp. vanilla extract
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
Cacao nibs, optional

1. Preheat oven to 350ºF. Line 10 cups of a muffin tin with paper liners or grease tin generously with coconut oil.
2. Combine all ingredients in a high-speed blender; blend until smooth, stopping to shake blender and scrape down sides. Alternatively, blend bananas, eggs, almond butter, dates, instant coffee, coconut oil, milk, maple syrup and vanilla in blender. Combine dry ingredients in a large bowl, then stir in banana mixture until well mixed.
3. Divide batter among muffin cups. Sprinkle with cacao nibs, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 to 30 minutes. Let cool in pan on a wire rack for 5 minutes, then remove to rack to cool completely. Store leftovers covered in the fridge.