One of the things I have missed the most since returning to work is baking and cooking for the family.  It’s not that I have stopped, but that it’s never for fun and I’m generally in a hurry.

Feeling just a wee bit bad over this I decided the kiddos needed a little treat for their lunches last week, in the form of a banana nut muffin. Sweetened with coconut sugar and bananas these nut muffins were such a hit that even my overly skeptical husband indulged in a couple.

1/2 cup coconut flour (I used Bob’s Red Mill)

1/2 cup tapioca flour (also Bob’s Red Mill)

1 teaspoon baking soda

1/2 cup unsalted KerryGold butter, melted

1/2 cup coconut sugar (from Trader Joe’s)

1 cup ripe bananas, mashed

1 1/2 teaspoons vanilla extract

4 eggs

1/2 cup 72% cacao chocolate bar, chopped

1/2 pecans, chopped

**Preheat your oven to 350 degrees.  Line a muffin pan with liners, or spray well with coconut oil.

**In a medium bowl, mix the coconut & tapioca flours together with the baking soda.

**In a food processor, mix together the melted butter, coconut sugar, bananas, vanilla extract and eggs.

**Add the dry ingredients to the wet and process well.  With a spatula, mix in the chopped pecans and chocolate chunks.

These are fabulous served warm, but are also delicious served at room temperature!

I loved these “clean” muffins as I didn’t have to worry about excess sugars and additives being fed to my teenagers.  I don’t mind them indulging in junk occasionally, but I do want them to know how to stay their healthiest!

And after completeing our second winter straight virus, flu and cold free, I totally believe I’m doing the right thing with my family!

I hope you will give these yummy muffins a try!  You’ll be glad that you did.