Pumpkin Coconut "Mouffles"

I don't bake very often, but we're in the process of trying to transition the whole family to Paleo, so I needed another breakfast/snack option for the girls.  Plus, I had some really ripe bananas that needed using.  It ended up being a muffin/souffle hybrid that was pretty tasty, especially the next day!  I hadn't gotten my silicon muffin cups yet when I made this, but that would make the process so much easier (and cleaner)!

Preheat oven to 350.  I highly suggest using silicon muffin cups for this.  Otherwise, line a muffin tin with foil liners.

3 very ripe bananas, mashed
1 can pure pureed pumpkin (I despise recipes that only use a part of a can, so I through it all in)
2 eggs, beaten
1 cup almond flour
1-2 tsp pumpkin pie spice (I only used a tsp, but wished I had used more)
1.5 tsp baking soda
1/2 tsp sea salt
1 cup coconut flakes
1/2 cup chopped walnuts

Mix everything together.  Put in muffin cups.  Bake for 30 minutes.