Banana Pecan Muffins

I have an addiction, and its spelled B A N A N A S!  My morning breakfast is typically comprised of a protein shake or greek yogurt and a banana.  My evening dessert is more times then not, a slightly chilled banana chopped with toasted pecans, honey and a splash of heavy cream.  I bake with them, I put them in smoothies you name it I’ve tried it.  My only caveat is that I prefer them to be a little unripe.  When there is just a faint touch of green on the tips and the peels are still pale yellow.  They’re not too sweet and have a slight bitterness to them that reminds me of plantains. 

Since I prefer them this way more times then not I usually end up with a stray one or two that never quite made it in to my daily routine.  In the past, before the whole Primal transformation, I would have used this opportunity to make yet another favorite thing, Banana Bread.  But since carbs are a no-no I was at a loss at what to do with the stragglers...until I discovered this site.  Low and behold, what did I find?  Banana Muffins, finally the world made sense again.

Banana Pecan Muffins

Makes 9

2 medium bananas

3 eggs
¼ cup coconut oil
1 tablespoon honey
¼ cup coconut flour
¼ teaspoon kosher salt
½ teaspoon baking soda
½ cup pecans, toasted and chopped

Preheat your oven to 350º and insert liners into your muffin tins.

Place bananas, eggs, oil and honey together in a bowl and mix until well combined.  I tossed everything in my food processor (love that thing) and pulsed it a couple times.  Add in the coconut flour, salt and baking soda and mix until smooth.

Transfer the batter from the processor to a medium sized bowl and fold in the chopped pecans.  Reserve about 2 tablespoons of the nuts to sprinkle on top.

Using an ice cream scoop or a ¼ cup measure, scoop the batter into the lined muffin tins.  Bake until a toothpick inserted into the center comes out clean, about 20 minutes.