* (optional) ½ cup chopped pecans or ½ cup semisweet chocolate chips
Preheat the oven to 350°F
Grease a muffin tin, or ready the muffin tin with cupcake liners (I used squares of parchment paper).
In a bowl, mash up the bananas well (a simple dinner fork is your best tool for this). Add the cinnamon, salt, coconut oil, and eggs and mix well.
Place the almond flour, coconut flour, and baking soda to the bowl and combine all the ingredients together well.
* If you’re adding a bit of crunch with the pecans, or some extra sweetness with the chocolate chips, now is the time to gently mix them into the batter.
Pour the batter into the muffin tins and bake for 25 to 30 minutes, or until cooked through and tops of the muffins are golden brown.