Preheat the oven to 350. Line your muffin tin with parchment paper cups.
In a skillet over medium heat, melt 1 tbsp of the coconut oil. Add the bananas and saute until soft, about 8-10 minutes. Place the cooked bananas in the refrigerator to chill for at least 5 mins.
In a large mixing bowl, vigorously whisk the eggs, vanilla, remaining 2 tbsp of coconut oil, coconut milk and vinegar for about 20 seconds, until combined. Add the cashew flour, coconut flour, cinnamon, baking soda, cooked and chilled bananas and salt to the egg mixture and whisk vigorously until smooth.
Pour the batter into muffin tin to rim of parchment cups. Top with cacao nibs.
Bake for 30-35 mins, until the muffins are golden brown.
Serve warm with butter, addd cinnamon on top.
*This recipe is from Diane San Filippo’s 21DSD