Banana Nut Muffins

I recently adapted this recipe from one I found online. I know that baking soda is not GAPS legal, but I wish it was--the recipe is slightly lighter with it. (Maybe the same effect could be achieved by whipping the egg whites?) Either way, though, the flavor is pretty amazingly decadent after spending two years eating no fruit!!

One recipe makes twelve muffins, or one round springform 10" pan cake.

3 bananas, medium-large
1/3 c. pitted dates
5 eggs
1/2 cup butter (or coconut oil)
1/2 cup coconut flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped nuts (macadamias are fantastic)

Preheat oven to 325f. Line a muffin tin with paper cups, or grease a springform pan really well with butter and line it with a circle of parchment.

Blend 2 bananas, dates, eggs, butter (or oil), coconut flour, baking soda, and salt (an immersion blender works for this, but a food processor is easier).

Chop the remaining banana, and add to the batter along with the nuts.

Spoon the batter into the prepared pan(s), and bake for 22-25 minutes, till toothpick comes out clean (will probably need more time for a larger cake).