½ teaspoon natural sea or celtic salt or Himalayan pink salt (buy here)
1 tablespoon raw unpasteurized honey (buy here), melted
Optional – 1 cup soaked walnuts
½ cup of dairy-free & gluten-free chocolate chips (ten free chocolate chips” rel=”nofollow”>buy here) (this is NOT GAPS friendly as they do contain sugar. Another option is to make them from scratch and sweeten them with honey. These chips did not bother me, however.)
(If using the walnuts, I soak them for at least 7 hours in filtered water with 1 tablespoon of whey or apple cider vinegar to break down the phytic acid that occurs naturally in all nuts, seeds and grains. The acid makes it very hard to digest, which leads to inflammation.)
Coconut flour is sticky, so I’ve found these are most successful when I use muffin cups.
Preheat the oven to 350 degrees.
Place the coconut oil or butter and the honey in an oven-proof container and place it in the oven to soften it.
Mash the bananas.
Combine with the flour and eggs and whisk or use a hand mixer to combine until there are no more clumps.
Then add the remaining ingredients, and stir to combine.
Fold in the chocolate chips and walnuts at the end with a spoon.
Spoon into a greased muffin pan, or into muffin cups.
Bake for 20-25 minutes or until golden brown on the top.