2 1/4 cups almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp cinnamon
1 tsp nutmeg
2 ripe bananas
3 tbsp ghee, softened (clarified butter, coconut oil will work in a pinch)
For the topping -1 tbsp ghee, melted, 2 tbsp cinnamon, 1 tsp vanilla
Preheat oven to 350 F.
In a large bowl, add almond flour, salt, baking soda, cinnamon, and nutmeg. Mix well and set aside.
In a separate bowl, mash the bananas.
Add vanilla, softened ghee and eggs into bowl with bananas.
Whisk until large clumps disappear and mixture is mostly smooth.
Pour wet ingredients into bowl with dry ingredients and mix well.
Line a muffin tin with liners. I also spray the liners just for a little extra insurance that the muffins won’t stick.
Pour about 1/4 cup of the batter into each tin until they are all evenly filled. Each tin should be about 3/4 full.
For the topping, mix melted butter, vanilla and cinnamon in a small bowl. Using a spoon, drizzle about a teaspoon of the topping onto each muffin.
Pop the muffins into the oven for 20-25 minutes (until a toothpick entered into center of the muffin comes out clean).