2 cups (240 g) finely ground blanched almond flour
1 cup (128 g) tapioca starch/flour
1 teaspoon (Paleo) baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup (84 g) pure maple syrup (See Recipe Notes)
3 tablespoons (42 g) virgin coconut oil, melted and cooled
3 eggs (150 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
2 cups (400 g) peeled and mashed ripe bananas (from about 4 medium-large bananas)
Optional diced bananas for sprinkling on top
About the maple syrup
In place of maple syrup, you can try using honey. But since honey has less moisture and stronger flavor, try using 3 tablespoons (63 g) honey and an extra 25 grams mashed banana in place of the maple syrup.
Preheat your oven to 300°F (not a typo). Grease and/or line a standard 12-cup muffin tin and set it aside.
In a large bowl, place the almond flour, tapioca starch/flour, baking powder, baking soda, and salt, and whisk to combine well. Create a well in the center of the dry ingredients, and add the maple syrup, melted coconut oil, beaten eggs, vanilla, and mashed ripe bananas. Mix to combine. The batter should be smooth and medium-thick (a bit runny).
Fill the wells of the prepared muffin tin about 3/4 of the way full with the batter. Shake the tin back and forth to ensure an even layer of batter in each well. Sprinkle some (optional) diced bananas on the top of some or all of the batter in the wells.
Place the tin in the center of the preheated oven and bake for 20 minutes. Rotate the tin in the oven one half turn (180°). Reduce the oven temperature to 275°F.
Continue to bake until each muffin springs back when pressed gently in the center, about another 5 minutes. Remove the pan from the oven and immediately lift the muffins out of the wells of the muffin tin and place them on a wire rack to cool completely. Serve.