Instructions

1. Preheat your oven to 375 degrees and grease a muffin tin with coconut oil. You can also use muffin liners.
2. In a medium bowl, combine maple syrup, avocado oil and eggs and mix well. Then add mashed bananas and vanilla extract.
3. Add in flour, baking soda, salt and cinnamon and mix until combined.
4. Divide the batter evenly among the 12-18 muffins cups, filling almost to the top.
5. Bake for 20-22 minutes or until the tops of the muffins begin to turn golden and a toothpick inserted into the centre comes out clean.
6. For the cinnamon topping: Combine the maple syrup, coconut oil and cinnamon in a small bowl. Dip the muffin tops into the mixture.
7. Store them in an airtight container at room temperature for up to 5 days or freeze for up to 3 months (if they last that long :) )

Gluten-Free, Dairy-Free, Refined Sugar-Free