|A tasty treat to use up your over-ripened bananas!|
1/2c coconut flour
1/4tsp baking soda
6 large eggs
1tbs vanilla extract
1/3c pure maple syrup
1/4c organic non-hydrogenated shortening (I use Spectrum brand)
2 medium or large over-ripened bananas, mashed
1/2c chopped walnuts
1. Preheat oven to 350F.
2. In a large bowl, stir coconut flour, salt and baking soda.
3. In another bowl, mix eggs, vanilla, maple syrup, and mashed bananas with a hand mixer.
4. Then add the wet ingredients to the dry and continue to mix. Melt your shortening and pour in. Mix well. At the end, stir in 1/2c chopped walnuts.
5. Line 12 cupcake holders with liners. Using an ice cream scooper, scoop an even amount of batter into each liner. Top with a few more walnuts. Bake in the oven until a toothpick inserted into the center comes out clean or about 15-20 minutes. Note, these little guys don't really brown so they look a bit underdone when you take them out. Make sure you toothpick check them because they are easy to overcook and then they will be dry Enjoy!