Banana Nut Coffee Cake Muffins

Directions:

* Prepare the topping first. Combine the almond flour, maple syrup, ghee, and cinnamon in a bowl. Use a fork to cut the ghee into the mixture until crumbly. Stir in the chopped pecans and pink salt, then place in the refrigerator while you prepare the cake batter.

* Preheat your oven to 350°F and line a muffin tin with reusable liners or whatever you have on hand.

* Whisk together the bananas, eggs, maple syrup, ghee, and vanilla. In a separate bowl, combine the almond flour, cassava, baking soda, cinnamon, and pink salt. Stir the dry into the wet until fully combined, then fold in the chopped walnuts.

* Distribute the batter into the prepared muffin tin. Sprinkle the topping all over the batter, then bake for 35 minutes or until the topping is golden brown. Remove from the oven and let cool for 30 minutes before digging in. Tune in every other Sunday!