3 tablespoons maple syrup (4 if you like it sweeter)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
Preheat oven to 350F. Spread coconut on a small baking sheet and toast for 5-10 minutes. Check at 5 minutes to see progress. To make sure the coconut toasts evenly, toss half way between baking. Remove from oven and let cool.
In a small bowl, combine your baking soda and apple cider vinegar. Wait till it bubbles then add this to your banana egg mix batter. Gently stir.
Mix your almond flour, baking powder, spices, sea salt, and flax. In another bowl whisk your eggs, vanilla, and maple syrup, and melted oil or butter. Place your bananas in a mixer or mash until soft, add your egg batter and mix until smooth batter is formed. A stand mixer or hand mixer works.
Pour your wet mix (with the banana) in with the dry flour/spice mix and gently mix all together. Fold in 1/3 cup toasted coconut.
Spoon into muffin cups to fill 2/3 to 3/4 way full. Top with extra toasted coconut, and bake for 20-25 minutes.