My new eating plan is completely grain free and most starches are out as well. This making baking a bit of a challenge but it’s a challenge I’ll gladly take on if it helps me get well. I had several over-ripe bananas on the counter and thought banana muffins made with hazelnut flour/meal sounded fantastic. Almond flour could be used as well but I wanted that intense nut flavor that comes with hazelnuts. I replaced part of the nut flour with coconut flour to give it a lighter texture, though the muffins are still quite dense. They taste good, though, and that’s what matters. 🙂

1 cup hazelnut flour
3/4 cup coconut flour
1/4 cup coconut oil, melted
3 ripe bananas, mashed
3 eggs
3 Tbs honey
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp sea salt

Preheat oven to 350* Grease the cups of a 6 cup muffin tin and set aside. Mash bananas in the bottom of a large mixing bowl. Add coconut oil, honey, vanilla and eggs. Beat ingredients until smooth. Slowly add coconut flour, hazelnut flour, salt and baking soda, mixing until well combined. Scoop batter into prepared muffin tin. Bake for 20-25 minutes until a skewer inserted into a muffin comes out clean. Remove from oven and cool for ten minutes before carefully running a knife between the muffins and the tin and removing them from the muffin tin.