1/4 cup coconut flour
1/4 cup walnut flour (walnuts ground by you)
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup coconut milk (canned coconut milk)
1/2 cup ripe banana, mashed (about 1 banana)
1 tablespoons cinnamon
2 tablespoons ripe banana, mashed
2 tablespoon coconut oil, melted
1 tablespoon maple syrup
>>> 1/2 cup of ground walnuts (hold aside)
Preheat oven to 350 degrees. Line 12-cup muffin pan with paper liners.
Whisk dry ingredients together. Set aside.
In a small bowl add mashed banana, eggs, and coconut milk and mix with a hand mixer until well blended. Add wet ingredients into dry ingredients and with a hand mixer until well combined.
Add batter until prepared muffin cups. Filling to about 3/4 filled.
In a small bowl, combine cinnamon, mashed banana, melted coconut oil, and maple syrup (if using). Drizzle mixture over top of muffins and using a toothpick swirl the topping into the muffin batter. Once muffin is set for oven, sprinkle/crumble ground walnut to top muffin for baking. Reserve some of the cinnamon topping.
Bake muffins for 20 – 25 minutes or until toothpick inserted into center comes out clean. In the last 5 minutes of baking add more cinnamon toping to the tops of the muffins.
Allow muffins to cool in pan 5 – 10 minutes then transfer to wire rack.
Makes about 10 to 12 muffins.