Ingredients
- ½ c Glean Sweet Potato Flour
- ¼ tsp salt
- ½ tsp baking soda
- 4 eggs
- ¼ c coconut oil, slightly melted
- ¼ c honey
- 2 ripe bananas, mashed (about 1 c)
- 1 tsp vanilla extract
- ½ c chopped walnuts (or pecans)
Directions
Preheat oven to 350° F. Grease a muffin pan lightly with olive oil.
In a small bowl, whisk together flour, salt and baking soda. In a large bowl whisk eggs well, then whisk in coconut oil, honey, bananas and vanilla. Whisk in dry ingredients. Stir in walnuts, reserving a few to sprinkle on top. Pour batter into muffin pan and top with remaining nuts. Bake for 20 minutes. Cool and enjoy!
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Recipe Ratings and Reviews
Excellent
Delicious! I was hesitant about the egg to flour ratio, but these were so moist and the taste was so complex and elevated! I actually used barley flour instead of sweet potato and maple syrup instead of honey. Also freezes exceptionally well.
Moist, delicious, and not too sweet. A nice change from traditional banana muffins; more complex flavors.
Delicious!