These muffins are best when they have completely cooled. Store these in the refrigerator or freezer for a quick treat.  Enjoy as an afternoon snack with a cup of herbal tea, or with your morning coffee!

• 1 cup roasted almond butter
• 4 large organic eggs
• 2 medium ripe bananas
• 1/4 cup maple syrup (or you can substitute organic honey)
• 2 teaspoons vanilla
• 6 tablespoons coconut flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

With a fork, mash the ripened bananas into a paste like consistency.  Place all ingredients into a bowl and mix (either by hand or with a regular mixer) until smooth. Scoop batter into muffin cups.

Bake for 25 to 30 minutes. Cool on a wire rack.

Source:  www.nourishingmeals.com