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These date-sweetened gluten-free Banana Walnut Muffins will please both agave lovers and haters alike.
Place eggs, oil, bananas, dates and stevia in a Vitamix; blend on medium speed until combined.
Add in coconut flour, salt and baking soda and blend until smooth. Fold in walnuts.
Scoop ¼ cup batter into lined muffin tins. Bake at 350°F for 20–25 minutes (my batch took exactly 23 minutes; all ovens are slightly different).
Cool and serve.
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