Combine the egg, egg whites, and banana in a KitchenAid mixer.

When the banana is mashed up you can add the coconut flour, sugar, and pancake mix.

Using a large ice cream scoop divide the mix into the 12 cupcake tins

Dollop the Cocoa Bar in a Jar onto the tops of the 12 muffins. It helps if the CBJ is melted, I microwave the whole container for 30 seconds

Using a butter knife swirl the CBJ around each muffin

Bake the muffins for 15-20 minutes

Remove from the tins and let cool for 10 minutes

Enjoy, toasted with nut butter, plain, or with some ice cream

These muffins stay for about 3-5 days at room temp. I will usually freeze mine to extend their shelf life.