3 ripe bananas
3 eggs (omit for an egg-free version)
3 cups almond flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cup walnuts, chopped (plus more walnuts for topping if desired)
½ cup ghee, melted
1 Tablespoon raw honey
2 teaspoons cinnamon
1/2 teaspoon nutmeg
pinch of cloves
EQUIPMENT – muffin pan and muffin liners
Preheat oven to 350F.
Place the bananas in a mixing bowl.
Add the walnuts to the mixing bowl.
Add the spices (cinnamon, nutmeg, cloves) to the mixing bowl.
Add in the almond flour.
Add in the baking powder and baking soda.
Add in the melted ghee.
Add in the eggs and mix well.
Line a muffin pan with muffin liners. Spoon the mixture into the muffin pan (to around 3/4 full). Top with additional walnuts for decoration (optional).
Bake for 18-20 minutes until a toothpick comes out clean when you insert it into a muffin.