I found this recipe when I was searching through Pinterest for some blender muffins. I had bananas that needed to be used and a girlfriend at work had made blender muffins and I thought what the heck I’ll give it a try. I stumbled upon Jessie Perry’s blog, JPerryFitness.com. She had posted the recipe from Autumn Calabrese’s new cookbook Fixate. It’s so simple (which I love) and even better totally delicious with no added sugar.
This is the modified recipe below, I took a few things out and you can see the note by the flour. I’ve tried both Almond Flour and Whole Wheat, and I find that we do like the consistency of the WW better. However the almond flour version is very yummy too if you have a gluten concern.
- 2 ripe bananas mashed
- 2 large eggs, beaten
- 1 1/2 cups almond flour -> Tip, you can sub this for Whole Wheat, or Regular All Purpose flour. My little’s school is a “nut free zone” so we sub out for WW Flour.
- 3/4 tsp baking soda
- 3/4 apple chopped
- Preheat oven 350 degrees
- Spray muffin tin – or use silicone muffin cups these work great and are way less mess! (I use these by Zaza Kitchen affiliate link)
- Combine eggs, banana, into bowl and mix well
- Combine flour, baking soda in a medium bowl, mix well.
- Combine both bowls of ingredients together and mix until blended
- Add chopped apple and mix
- Divide batter evenly into muffin tins (mine made 9 muffins)
- Bake 15-18 minutes or until golden brown
- Cool and Enjoy!
*This muffin recipe is modified from the new Fixate cookbook by Autumn Calabrese (creator of 21 Day Fix and 21 Day Fix Extreme). They count as 1 purple (fruit) and 1 blue container (almond flour) or yellow (whole wheat/all purpose flour).
Thanks to both Jessie Perry for this great post, and Autumn Calabrese for this great recipe!