• Lightly wipe one 12-capacity or two 6-capacity muffin tins with butter. Preheat oven to 375 degrees F.
• Combine flours, salt and baking soda in a large bowl.
• Whisk together the sugar, eggs, melted organic extra virgin coconut oil* and vanilla until ingredients are well incorporated.
• Stir the wet ingredients into the dry ingredients until the batter is smooth and evenly blended. Fold in nuts and mashed bananas.
• Spoon batter into muffin tins, filling each cavity about half way. Tap filled tins on the counter to remove any air bubbles.
• Bake for 18 to 20 minutes or until a toothpick stuck in the middle comes out clean. Allow to cool for a few minutes before turning out onto a cooking rack.

*Never melt coconut oil in the microwave. Place the desired amount in a clean bowl and place it inside a larger bowl with one or two inches of warm water. Be careful not to spill water into the oil. The coconut oil will become liquid in a few minutes.