Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, mash the ripe bananas until smooth and slightly chunky for texture.
Add the eggs, melted coconut oil, honey, and vanilla extract to the mashed bananas. Whisk everything together until well combined, and the mixture is slightly frothy.
Sift the coconut flour, baking soda, and salt into the wet mixture to prevent lumps.
Gently fold the dry ingredients into the wet ingredients using a spatula, just until no streaks of flour remain and the batter is smooth but not overmixed.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. The batter will be thick but scoopable.
Bake for 18–20 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes to set. Then transfer them to a cooling rack to cool completely.
Enjoy these light, airy muffins warm or at room temperature—they're perfect for breakfast or a quick snack.
