Banana Apple Muffins

I got this delicious recipe from Autumn Calabrese’s Fixate cookbook. I am a sucker when it comes to banana muffins and usually they aren’t the healthiest treats in the world. When I came across HEALTHY and CLEAN banana muffins, I had to bake them immediately!!

For fixers, it’s 1 blue and 1 purple container!


  • 2 large eggs, lightly beaten
  • 1 cup mashed rip banana (about 2 medium bananas)
  • 1 Tbsp organic grass-fed butter, melted
  • 1 1/2 cups almond flour
  • 3/4 tsp baking soda, gluten-free
  • 1 dash sea salt
  • 1/2 cup chopped apple (about 3/4 medium apple)


  1. Preheat oven to 350 degrees.
  2. Prepare nine muffins cups by lining with muffin tin liners.
  3. Combine eggs, banana, and butter in a medium bowl; mix well. Set aside.
  4. Combine almond flour, baking soda, and salt in a medium bowl; mix well.
  5. Add almond meal mixture to egg mixture; mix until blended.
  6. Add apple; mix until blended.
  7. Divide batter evenly between prepared muffin cups.
  8. Bake 16-18 minutes, or until golden brown and toothpick inserted into the center comes out clean.
  9. Transfer muffins to rack; cool.

A few tips:

  • You can make your own almond flour by processing 1 cup slivered almonds in a food processor or blender. Make sure that you pulse in 20-second intervals to prevent the almonds from turning into almond butter. 1 cup of slivered almonds yields approximately 1 cup of almond flour.
  • If you’d like a little more fiber and some omega-3 fatty acids, replace 1/2 cup of your almond flour with 1/2 cup of flaxseed meal.
  • To chop the apple, I used an all-in-one apple peeler, slicer and corer to make it easy!

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