Morning Pep 100 Percent Organic Coconut Flour, 1 Pound cup <span class="a-text-bold"><span class="a-text-italic">Morning Pep Coconut Flour</span></span> 1 teaspoon Cinnamon teaspoon Nutmeg teaspoon Ground Cloves teaspoon Baking Soda teaspoon Baking Powder teaspoon Salt 4 Large Eggs 2 Large Bananas, Mashed (about 1 cup) cup Maple Syrup 3 Tablespoons Coconut Oil, softened 1 teaspoon Vanilla Extract cup chopped Walnuts or Pecans, optional Preheat oven to 375 degrees F. Prepare a 12-cup muffin pan by greasing with coconut oil or spraying generously with nonstick cooking spray. Set aside. In a medium mixing bowl, whisk to combine Coconut Flour, Cinnamon, Nutmeg, Cloves, Baking Soda, Baking Powder, and Salt. Set aside. In a large mixing bowl, whisk eggs well. Add in mashed Bananas, Maple Syrup, Coconut Oil, and Vanilla Extract, and whisk very well to combine. There may be a few small clumps of coconut oil that do not dissolve completely, and this is ok. Pour dry ingredients into the bowl of wet ingredients, and stir with a large spoon until no dry flour can be seen. Fold in chopped nuts, if desired. Spoon batter into 10 prepared muffin cups. Fill remaining 2 cups about  full with water to prevent the pan from warping. Bake for about 17-19 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or with a few moist crumbs attached. Allow muffins to cool in the pan for about 10 minutes, before carefully removing them to cool completely on a wire rack. Store muffins in the refrigerator for up to 5 days, or in the freezer (in a Ziploc freezer bag) for up to 4 months.