Banana Nut (Coconut Flour) Muffins

I've spoken about the health benefits of coconut flour here before: it's high in fiber, low in carbs and just plain delicious. And I've certainly made it known that I adore banana bread: my mother's banana bread is something I dream about. But I had yet to combine the two -- I didn't know what I was missing.
I made these last night and based the recipe from the Tiana Organic Coconut Flour website. I added more banana (a tip my mother always told me when making banana bread), reduced the egg by one, used agave instead of sugar, omitted the almond extract and doubled the vanilla. Well, and made them muffins instead of bread.

The result is a tasty breakfast or dessert muffin that's both moist and sweet.

Banana Nut Muffins (gluten-free, dairy-free, vegetarian)

makes 12 regular sized muffins

2 ripe bananas, mashed
7 eggs
1/2 hemp milk (or cow's, almond, coconut...)
1/2 cup agave nectar
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 coconut flour, sifted (this is a must -- coconut flour clumps easily)
1 teaspoon baking powder
3/4 cup pecans or walnuts, chopped

Preheat oven to 325 F. Spray muffin tin with cooking spray. Combine the bananas, eggs, milk, agave, vanilla and salt in a bowl. In a separate bowl, combine the sifted coconut flour and baking powder. Slowly add the wet ingredients into the dry and mix until all lumps are gone. Then, fold in the nuts. Pour evenly in muffin tins and bake for 20-25 minutes. Let cool for a few minutes before transferring to a rack.

This is a picture of a photo shoot gone wrong. Normally taking photos of food gives me an opportunity to work with Henry on his ability to "sit" and "stay." Today, Henry could not deal with having the muffins at eye level and stole a half while I was attempting to photograph it.

Oh Henry.