Sunday, August 2, 2015

Fixate Recipe

Autumn's Banana Apple Muffins

I have always LOVED to eat but I don't necessarily enjoy cooking/baking.  I tend to make the same dishes over and over and over again because they are easy and I know the recipe.  I know the ingredients I need, I have an idea of how long to bake/cook it, I know what substitutions will work, and best of all, I know I like it :-)

I have really enjoyed making some of the recipes from Fixate, Autumn Calabrese's new cookbook, because they are easy, use ingredients that I typically have in my pantry and fridge, and I know they are going to taste awesome, PLUS, they are healthy!  I also appreciate that the cookbook contains gluten free, dairy free, vegan, and paleo friendly options. 

Last week I made these delicious muffins.  I did not have 2 of the ingredients, bananas, (which is odd for me) and butter (I don't eat dairy).  I used applesauce for the banana and coconut oil for the butter.   I also added a few blueberries on top.

I think the applesauce made the batter too liquidy and I didn't think to add more flour.  I had to bake them a little longer than the suggested time.  The tops started to burn because they weren't quite cooked entirely.  Despite all that, they were quite tasty and I'm anxious to make them again with bananas!

I so appreciate the fun, easy recipes in this book.  It makes eating healthy affordable and delicious!  If you would like more information on how you can order a copy of this cookbook, click the picture below and fill out the form.   You can order your copy TODAY, by clicking HERE!

Autumn's Banana Apple Muffins
Serves: 9 (1 muffin each)
Container Equivalent:  1 purple, 1 blue

2 large eggs, lightly beaten
1 cup mashed ripe banana (about 2 medium bananas)
1 Tbsp.  organic grass-fed butter, melted or coconut oil, melted
1 1/2 cups almond flour
3/4 tsp. baking soda, gluten free
1 dash sea salt (or Himalayan salt)
1/2 cup chopped apple (about 3/4 medium apple)  I used Granny Smith

1.  Preheat oven to 350 F.
2.  Prepare nine muffin cups by lining with muffin tin layers or coating with muffin spray.
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 just blended.
7.  Divide batter evenly between prepared muffin cups.
8.  Bake 16 to 18 minutes, or until golden brown and toothpick inserted into the center comes out clean.
9.  Transfer muffins to rack; cool.


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