Makes 12 Texas Sized Muffins
(the big muffin pans are called Texas Muffin Pans here)

Combine all the dry ingredients: Omegasentials, flour, salt, baking powder, baking powder, nutmeg, cinnamon, ginger, and cloves; set aside. Mix together (with a mixer on medium high) coconut milk, eggs, maple syrup, honey, bananas, and melted butter; and fold in the first dry ingredient mixture. Mix in the chocolate chips. We use Free Trade extra large milk chocolate chips, but you can use your favorites. Free Trade means that the workers earn a living wage and that no children have been sold into forced labor camps.

Note: Finely ground Celtic Sea Salt® Brand can be substituted for Himalayan Crystal Salt.

Why eight eggs? Coconut flour has no gluten. The eggs take the place of gluten, and provide the protein to hold the muffins together. They also help the muffins rise, and organic eggs from free range chickens contain natural omega-3 essential fatty acids. Thus one muffin should contain a healthy, daily amount of omega-3s.

Grease muffin pans with a combination of lecithin and coconut oil. Nothing sticks to this combination.

Bake at 340 degrees until the mixture begins to rise—about five minutes), then drop the temperature to 325 and bake for about 15 - 20 minutes more. If you press the tops and they bounce back, they're done.

1.  A variation is to use Pineapple instead of Bananas and Raisins instead of Chocolate Chips. You might think that the pineapple blend will be much thinner than the bananas mashed up, but the coconut flour absorbs a lot of liquid.

2.  You can use less sugar (honey, maple syrup), but with the number of eggs in this recipe, it is not naturally sweet. If you want you can substitute stevia, but be careful; stevia is portent stuff.

3. Sprinkle each muffin with coconut flakes or some chia seeds.