- 3 large overripe bananas
- 3 large free-range eggs
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2/3 cup coconut flour
- 1/4 cup tapioca or arrowroot flour
- 1 1/2 tsp gluten-free baking powder
- 1 tsp vanilla bean extract
- 1/4 cup shredded coconut
Preheat your oven to 180C and line a 6-hole large muffin tin with paper liners.
In a large bowl, mash 2 of the bananas, add in the eggs and use a whisk to continue to mash and combine them well.
Add in the remaining ingredients and use a spoon to mix and incorporate well.
Spoon the mixture into prepared tin, and slice the third banana into 6 discs, place on top and sprinkle with the shredded coconut.
Transfer to the oven and bake for 25-30 minutes or until golden brown on the top and cooked through.