• 2 tbsp coconut oil, melted
  • 4 bananas, peeled (AIP - substitute with pumpkin puree)
  • 1 tsp pure vanilla extract
  • 4 large eggs (AIP - omit egg whites)
  • ¾ cup blanched almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp nutmeg

  • ¼ tsp ginger
  • ¼ tsp cloves
  • 1 cup shredded unsweetened coconut
  • 4 dates, chopped and pitted
  • ¾ cup pecans, chopped and toasted
  • 1 tbsp flax seeds
  1. Preheat the oven to 350°F. Grease a muffin tin with coconut oil or line with cupcake liners.
  2. Use a large bowl, mix using a beater, add melted coconut oil, mashed bananas, vanilla extract, and eggs.
  3. In a small bowl, whisk the almond flour, coconut flour, baking soda, and spices until it’s well combined. Combine with the wet ingredients and mix with a wooden spoon or spatula.
  4. Then, fold in shredded coconut, flaxseed, chopped dates, and ½ cup toasted pecans carefully. Avoid overmixing.
  5. Pour the batter evenly into the muffin cups (they should fill about three-quarters of the way to the top). Sprinkle the remaining toasted pecans on top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the muffins cool for 10 minutes on a wire rack before serving. Enjoy while they are warm!