This recipe really deserves a bump. It is excellent.

Some notes:

2 cups ground flax = 162 grams

1/3 cup coconut oil = 75 grams

I omit the nuts and I don't see how you could fit the muffins into 12 muffins cups with them.

I replaced the granulated splenda with 1/3 cup erythritol and 1 Tablespoon lo han (Sugar Not). That level of sweetness would be correct for most people. I might reduce it slightly next time, though, because I like things less sweet.

I think the recipe benefits from the addition of 1/2 t salt.

Maybe it's my oven but I need to cook these both hotter and longer -- about 365' for 20-25 minutes.

Altogether, my slightly tweaked version of this great recipe is:

162 grams flaxseed, ground
1/3 cup erythritol
1 Tablespoon lo han (Sugar Not brand)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

4 large eggs
75 grams coconut oil
1 Tablespoon banana extract
1/2 cup DaVinci banana syrup

12 muffins.

365' 20-25 minutes.