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1 larger very ripe banana, mashed
6 pastured eggs, lightly beaten
1/3 cup melted ghee, butter or coconut oil
1/2 cup honey
1 Tbsp vanilla extract, preferably homemade or gluten free
2/3 cup coconut flour
1/4 tsp sea salt
1 cup crispy pecans or walnuts, chopped
1/4 cup honey
1/4 cup ghee or butter
2 tsp ground cinnamon
1 tsp coconut flour


Preheat oven to 350.

Mix all ingredients for buns with a wire whisk. Evenly pour into a well-greased 12 cup muffin pan. Do not use paper muffin liners.

Mix all ingredients for topping with a fork. Crumble topping on buns. Bake for 20-25 minutes, until cooked through. Cool for about two minutes and then run a knife around each bun to loosen from pan. Immediately remove from muffin tin to a wire rack to finish cooling. The topping will set as they cool.