Preheat the oven to 170 °C (upper-lower heat) and place the paper cups in the muffin tin.
First separate the egg whites from the yolks. Mix the egg yolks, bananas, coconut oil and honey with a mixer.
In a second bowl, mix the egg whites to snow and fold in.
Mix the coconut flakes, grated almonds, cinnamon, tartar baking powder and grated vanilla in a bowl and gradually stir in with the mixer until a doughy mass is formed.
With the help of a tablespoon, pour the batter into the muffin cups (fill to the brim) and bake in the oven for 30-35 minutes.
After cooling the banana-coconut muffins, you can sprinkle coconut flakes on top as a decoration.
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