1 cup almond flour

1 cup whole wheat flour

¾ tsp baking soda

½ tsp baking powder

¼ tsp sea salt

2 ripe bananas, mashed

2 eggs

1/4C pure maple syrup

3T coconut oil, melted

1 tsp vanilla

3/4C finely chopped pecans (optional)

Mix dry ingredients together in a large bowl. Mix wet ingredients in a separate bowl, then slowly add the dry ingredients to the wet. Scoop batter evenly into 12 paper-lined muffin pan. Bake at 350 degrees F for 20 minutes.

*You can use 2 cups of almond flour instead of splitting 1 cup with 1 cup of whole wheat flour. I am not concerned with gluten and I like the consistency better mixing the flour.