Grease a 24-holes mini muffins tray or 2 tray of 12-holes mini muffins with coconut oil. Set aside.
In a large mixing bowl or the bowl of your food processor with the S blade attachment, add all the ingredients in this order: whole-wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup and cinnamon (if desired).
Blend until combined and smooth. It's ok if you still have bits of bananas, it's actually better as it adds lots of moisture to these muffins.
If you are using a food processor it will not take more than 1 minute to prepare the batter.
Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted of the centre of the muffins comes out clean.
Flip over the tray onto a cooling rack and cool at room temperature before eating.
You can freeze these whole-wheat banana muffins in zip bags and defrost them 3-4 hours before eating.
Store in the pantry up to 5 days in an airtight container.
This recipe makes about 24 mini muffins.
Muffin Pan: we used a non stick 24-cup mini muffin pan - no silicone here.Oil: You can replace melted coconut oil by any vegetable oil of your choice. The healthiest options will be olive oil, rice bran oil or almond oil.