Preheat oven to 350F°
Line muffin pans with mini-muffin baking cups (or if using donut pan - lightly oil)
Add bananas, alnond butter, and honey to a large mixing bowl or stand mixer bowl
Mix on medium-high speed for a minute until well-blended
Add eggs, vanilla, and melted cacoa butter
Mix on high speed for another minute
Add coconut flour, cocoa powder, baking soda and salt to mixture
Mix on medium speed for a minture until all ingredients are blended
Stir in chopped walnuts if using
Scoop batter into muffin cups until they are about ⅔ full
Bake for 15 - 20 minutes until toothpick inserted in middle comes out clean (add 5 - 10 minutes more if using donut pans)
Cool in pan on wire rack for 10 minutes
Remove from pan and cool on wire rack the rest of the way - about 30 minutes
Store in refrigerator for up to 4 days and in freezer for up to a month
Non-SCD igredent - Cocoa Powder