Ingredients

• 1 cup organic peanut butter
• 3 organic eggs
• 2 ripe bananas, mashed
• 1/4 cup + 2 Tbsp coconut flour
• 1/4 cup unrefined sugar
• 1/4 cup almond milk
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract

Directions

Preheat oven to 350F. Line a 12 muffins baking pan with muffins paper liners and set aside.

In a large bowl mix the bananas, eggs and peanut butter. I do this step with a wire whisk but you can use your electric mixer if you like. Add the remainder of the ingredients and combine.

Place mixture in the prepared baking pan filling each muffin cup 3/4 cup of the way. Bake for 20-25 minutes. Remove from the baking pan and cool muffins on a wire rack until cool.

Store in an air tight container for 2-3 days or you can place them in the freezer and eat as you go.