adapted from Slim Palate
1/2 cup coconut flour
1/2 cup almond flour
1 cup very ripe banana mashed well with a fork (2-3 medium bananas)
1/2 cup refined coconut oil, melted
1/4 cup cacao nibs
1/2 tsp cinnamon
3/4 tsp baking soda
1/4 cup honey
4 eggs
1/2 tsp vanilla extract
pinch of salt
Preheat the oven to 350 degrees and line muffin tin.
In a medium sized bowl combine the coconut flour, almond flour, cinnamon, baking soda, cacao nibs, and pinch of salt and mix with a fork to reduce any clumps until thoroughly combined.
In a small bowl combine eggs, vanilla extract, and honey. Add mashed banana to the egg mixture and stir until well combined. Stir in melted coconut oil.
Pour the liquid ingredients into the dry and stir with a spoon until thoroughly combined.
Divide batter evenly between 10-12 muffin liners.
Place in the oven for 25 minutes or until the center is pierced with a toothpick and the toothpick comes out clean.
Pull out of the oven and let it cool for 5 minutes. Remove muffins from pan, transfer to wire rack, and let cool completely.
Store in fridge for longer life. Keep for up to 1 week.