2 cups almond meal
60g tapioca flour
1 1/2 tsp bicarb soda
1/4 tsp sea salt
1/2 cup honey
3 tbsps coconut oil (room temp)
1 1/2 tsp vanilla essence
3 large eggs (room temp)
1/2 cup almond milk
4 ripe bananas (3 mashed, 1 cut into slices)
Preheat oven to 180 deg celcius
Line a muffin tray with 12 paper liners
Mix all dry ingredients into a bowl and using a small whisk or a fork mix well, breaking up any clumps.
In a separate bowl beat together the coconut oil and the honey until creamy 2-4 minutes (best results with electric mixer). Add the vanilla and eggs and beat again for another 2 minutes.
Add the dry ingredients to the wet ingredients adding the almond milk and 3 mashed bananas mixing through slowly using a wooden spoon until just combined.
Scoop mixture into lined patty pans and add a slice of banana to the top of each muffin.
Bake for approximately 25 minutes, check with a skewer in the centre before removing from oven.
Cool muffins on a wire rack and store when cold in an airtight container up to 5 days in the fridge, or freeze for up to 3 months.