If you have spent any significant amount of time with me recently you have probably heard me raving about coconut. It is true, in this little house of ours we go through about a coconut a day. Let me tell you, breaking open a cold coconut and slurping out the sweet water after a hard work out is like heaven. Enjoying the gooey insides of the coconut after the water is all gone is just a bonus. And then there is coconut oil. Cooking with coconut oil adds a light, beautiful taste to the food, you can also use it at high temperatures unlike olive oil. My most recent discovery: Coconut flour. At last, I can have muffins with my Sunday tea once again! These came out beautifully, no gluten necessary!

Banana Nut Muffins

Ingredients:
1/4 cup sifted Organic Coconut Flour
2 TB Coconut oil or butter (from grass fed cows!)
3 eggs
1/2 ripe banana
3 TB honey
1/4 tsp salt
1/2 tsp vanilla
1/4 tsp baking powder
1/4 cup toasted pecans

Combine the ingredients and pour into greased muffin cups. Bake at 400F for 18 minutes. Makes 6 muffins. Enjoy!