These tasty gluten-free, Paleo (I think) muffins do not contain agave for all of the agave-phobes out there.
- 1In a blender, combine eggs, oil, bananas, dates and stevia and blend on medium speed until combined
- 2Add in coconut flour, salt and baking soda and blend until smooth
- 3Fold in walnuts
- 4Scoop ¼ cup batter into lined muffin tins
- 5Bake at 350° for 20 to 25 minutes (my batch took exactly 23 minutes, though all ovens are slightly different)
- 6Cool and serve
Member recipes are not tested by the CHOW food team.