*YIELDS 10 MUFFINS / GLUTEN-FREE
4 ripe bananas
2 tbsp date syrup (alternative to maple syrup)
1 tbsp coconut oil, melted
1 tbsp Melt Organic plant based butter, melted
1 + 1/2 tbsp matcha powder
1 tbsp Lakanto monkfruit sweetener
1 tsp baking soda
1 tsp baking powder
1 + 1/2 cups almond flour
1/4 cup walnuts, chopped
Coconut oil cooking spray
Preheat oven to 375°F (190°C)
In a large mixing bowl, mash 3 bananas up with a fork. Add eggs, syrup, coconut oil, butter; whisk until combined.
In the same bowl, add matcha, monk fruit sweetener, baking soda, baking powder; whisk until combined.
Slowly add in almond flour until well mixed; add chopped walnuts. Spray the muffin tin with coconut oil spray; evenly distribute mixture into each muffin tin (10 total).
Use the remaining banana to put a slice on top of each muffin.
Bake for 18 to 20 minutes.