Coconut Banana Muffins
10 eggs
6 tbsp. coconut flour
2 tsp. vanilla
4 ripe bananas, mashed
2 tbsp. honey
1/4 tsp. salt
4-6 tbsp. shredded coconut
Separate eggs; put egg whites in a large metal bowl and yolks in a medium bowl.  Combine egg yolks with other ingredients and set aside.  Using a mixer, beat egg whites until firm peaks form.  Gently fold banana mixture into egg whites.  Spoon into 12 greased muffin tins and top with shredded coconut.  Bake at 350 for 15-25 minutes or until a toothpick comes out clean.  Best served chilled.
Source: Intolerant Offspring Original
Free of the Following Allegens: Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat