Step 1

Preheat oven to 350 degrees Fahrenheit and line a muffin tin with 8 paper liners.

Step 2

In a large bowl whisk the eggs till light and frothy. Add the bananas and mash with a fork until a slurry is formed. Add the honey, vanilla, and coconut milk. Stir well to combine.

Step 3

In a separate bowl mix together all the dry ingredients: the pecan meal, oat flour, cinnamon, baking powder, and sea salt. Gradually stir the wet ingredients in with the dry.

Step 4

Pour the mixture into the prepared muffin tin, and sprinkle with pumpkin seeds or chopped pecans if desired. Bake for 25-35 minutes, depending on how hot your oven bakes. Check for doneness at 25 minutes by inserting a toothpick into the center of a muffin. If the tooth pick comes out clean, then they are done! If not,

Step 5

continue to bake an addition 5-10 minutes

Step 6

Remove the muffins from the oven and allow to cool in the tin for ~5 minutes. Then, remove from tin, and allow to cool completely on a cooling rack.

Step 7

Store these delicious muffins in an airtight container. Reheat in a microwave or cut in half and toast in a toaster for added texture. And of course with a little grass-fed butter they taste even more delicious!