1 cup almond flour
¾ cup coconut flour
2 eggs (I used flax egg replacements)
2 very ripe bananas
⅓ cup applesauce
¼ cup maple syrup
1 T coconut oil (or more applesauce)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
½ tsp salt
½ cup milk of choice (I used almond milk)
½ cup nut butter of choice (I used pecan butter)

Read more at http://mywholefoodlife.com/2013/11/14/grain-free-banana-pecan-muffins/#3yT0Zbkep2EQg3HG.99

1 cup almond flour 2 eggs (I used flax egg replacements) 2 very ripe bananas 1 T coconut oil (or more applesauce) 1 tsp vanilla extract 1 tsp cinnamon 1 tsp baking powder

Preheat oven to 350.
Mix all the dry ingredients in a bowl.
Mix wet in another.
Add dry to wet and mix until combined. The batter will be very thick.
Line or grease a muffin pan. I used standard sized muffin pans.
Spoon a small amount of batter into the bottom of each muffin cup.
Scoop a bit of pecan butter and put it on top of the batter.
Fill the remainder of each muffin cup with batter. Since the batter is thicker, you may have to mold it around the pecan butter.
Bake in the oven for about 15-18 minutes.

Read more at http://mywholefoodlife.com/2013/11/14/grain-free-banana-pecan-muffins/#3yT0Zbkep2EQg3HG.99