Clean Eating Pear Muffins

This recipe is actually from Fixate, the 21 Day Fix Cookbook by Autumn Calabrese.  I made a couple of substitutions so I can’t call it EXACTLY 21 Day Fix-friendly, but it’s pretty close and definitely clean!  The Fixate recipe calls for bananas and apples.  I had a TON of pears, so I subbed out the apples, and I didn’t have any ripe bananas, so I used a cup of organic applesauce, and I wanted to use rolled oats instead of almond flour.

Here is the Fixate Recipe for Autumn’s Banana Apple Muffins: 

Serves: 9 (1 muffin each)

1 purple

1 blue

INGREDIENTS: 

2 large eggs, lightly beaten

1 cup mashed bananas (about 2 medium bananas) *I used 1 cup of applesauce

1 Tbs. grass-fed butter, melted

1 1/2 almond flour *I used rolled oats

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 chopped pears

INSTRUCTIONS: 

1. Preheat oven to 350 degrees.
2. Prepare nine muffin cups by lining with muffin tin liners or coating with 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 16-18 minutes, or until golden brown and toothpick inserted into center comes out clean.
9. Transfer muffins to rack; cool.