quickbread - banana walnut coconut flour (paleo)

By tinathorn

Ingredients

• 1/2 cup coconut flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 4 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup honey
• 2 medium sized ripe bananas, mashed (about 1 cup)
• 1 teaspoon vanilla extract
• 1/4 cup + 2 Tablespoons chopped walnuts (optional)

Details

Servings 1
Adapted from glutenfreehomemaker.com

Preparation

Step 1

Preheat oven to 350 degrees and grease a 12 cup muffin tin.
In a mixing bowl, whisk together the coconut flour, salt, and baking soda.
In a smaller bowl, beat together with a fork the eggs, coconut oil, honey, mashed bananas, and vanilla.
Add the wet ingredients to the dry ingredients and beat with a hand mixer on medium speed for about one minute or until well combined.
Stir in the ¼ cup walnuts.
Spoon batter evenly into 12 muffin cups and sprinkle the remaining 2 Tablespoons chopped walnuts on top.
Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.