Preheat the oven to 375 F. Grease a muffin tin with coconut oil.
Puree three of the bananas in a blender with the coconut milk. Mash the last banana in a large bowl with a fork. Combine the pureed bananas in the bowl. Add the remaining ingredients to the bowl and whisk together.
Spoon the batter into the muffin tin until the cups are about ⅔ full. Top with a sprinkle of cinnamon. Place in the oven and cook for 15 minutes. To remove from the tin, trace the edge of each cup with a butter knife and then turn the pan upside down and the muffins should pop right out.
Notes
If you choose to use coconut sugar ¼ cup should be adequate. If you want to use maple syrup, add ¼ cup of maple syrup and 1 tbsp of additional coconut oil and omit the coconut milk.You can substitute almond milk, regular milk or low fat coconut milk, just add an additional tbsp of coconut oil or butter.If you use coconut oil instead of butter adding natural butter flavor is a great way to get a buttery muffin while keeping the recipe dairy -free.
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