Anti-inflammatory, Vegetarian, Gluten & Dairy Free
3 free-range organic eggs
¼ cup coconut oil, melted
2 medium bananas
3 pitted dates
1 Tbsp honey
¼ cup coconut flour
¼ tsp sea salt
½ tsp baking powder
½ cup walnuts, toasted & chopped
Pre-heat oven to 180C. Line or grease an 8 cup muffin pan.
Place eggs, oil, bananas, dates & honey in food processor and blend till well combined.
Mix together coconut flour, salt and baking powder and add to the banana mix. Blend until smooth.
Fold in chopped walnuts, leaving a few pieces to decorate the top of each muffin.
Spoon into prepared muffin pan.
Bake for 20-25 mins. Cool and serve.
Makes 8 muffins.