Banana Coconut Muffins

I often have too many bananas, which end up turning brown, and then sit in my freezer. In attempt to use some of them, I found this recipe on Raised From Scratch. It is supposed to be a cake, but I made muffins instead... easier to grab on the go. It was my first time using buckwheat, but I was pleasantly surprised. They taste like coconut banana bread, and it was difficult to stop eating them.

Ingredients
1/4 c. coconut oil
2 ripe bananas
4 Tbps. honey
1/2 c. egg substitute (2 eggs)
1 tsp. vanilla extract
1 c. oat flour*
2 1/2 Tbps. buckwheat flour
1/3 c. almond flour
1/2 c. unsweetened shredded coconut
1/8 tsp. salt
1 tsp. baking powder
1/4 c. raisins

Directions
Preheat oven to 350°F and line about one and a half (16) cupcake trays with papers.

Warm coconut oil in a small bowl in microwave until melted (about 30 seconds). Pour into mixing bowl, add ripe bananas and honey and mix for about a minute. Add the eggs and extract, combine well.

Add dry ingredients to the mixture, minus the raisins. Mix until well combined. Stir in raisins.

Scoop batter into liners and fill about 1/2 to 2/3 of the way full.

Bake about 25 minutes or until toothpick test comes out clean.

Let cool in pans 5 minutes, then move to cooling racks.

ENJOY!

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*NOTE: Instead of buying oat flour, I put a cup of old fashioned oats in the blender until finely ground.