Preheat oven to 350º F. Use parchment paper liners to line a 12 muffin tin and set it aside.
In a food processor bowl or blender, add the bananas, melted butter, eggs, SunButter, vanilla and lemon juice. Process until smooth and creamy.
Add the coconut flour, baking powder, and sea salt, and process until the dry ingredients are mixed in.
Pour the muffin batter into the muffin tin, equally dividing it into 12 muffins.
Top each muffin as desired, or leave them plain.
Bake the muffins for 18-22 minutes, until the centers of each muffin are fully baked.
Allow the muffins to cool for about 5 minutes before trying to take them out of the muffin tin. Store leftover muffins in the refrigerator sealed tight for 5 days, or in an air tight container in the freezer for up to 3 months.