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
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.
**Divide the batter evenly into 12 muffin cups and bake until the centers are set and the muffins are a golden brown, about 15 minutes.
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.