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


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


  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.

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