Who loves muffins??
You can’t see me but I am totally raising my hand! 😉 There is just something about a muffin that goes great with coffee and busy mornings. I came across this recipe from the Fixate cookbook by Autumn Calabrese and it is featured on her cooking show, also called Fixate.
My two FAVORITE things about this muffin, besides it being delicious, is that it is completely sugar free and gluten free! There is NO added sugar and still tastes sweet. In our house we are typically gluten free. Myself and my two oldest kiddos have gluten intolerance and just overall feel better when we aren’t consuming it. We try our absolute best to be gluten free but I stray sometimes because certified gluten free products don’t always mean HEALTHY products. That is a topic for another time!

Also I want to note that this recipe makes a great BASE, I added in blueberries for the sake of this recipe but feel free to add in: apples, nuts, mixed berries, chocolate chips (yes I said it!), pineapple etc. Any variation would be great. (Also if you make it using something other then blueberries come back to the comments and tell me what you did and how your family approved!
OK so let’s get into this recipe…SUPER simple:
Ingredients (yields about 9 muffins) :
- 2 eggs
- 2 mashed over ripe bananas
- 1 1/2 cups of almond flour
- 1 tbsp melted grass fed butter (such as Kerrygold)
- 3/4 tsp baking soda
- dash of sea salt
- 1/2 cup chopped add-ins (such as blueberry, apples, pineapple, etc)
- Pre heat your oven to 350 degrees
- lightly beat eggs and the mashed bananas, add in melted butter (hand mixer or stand mixer would be fine)
- combine dry ingredients in a bowl (almond flour, baking soda and salt) lightly whisk to combine
- add dry ingredients to banana mixture, blend until combined
- add to muffin pan using muffin liners (I even sprayed mine very lightly with a bit of coconut oil)
- Bake for 18-22 minutes until golden brown, checking with the center with a toothpick until it comes out clean.
That’s it! Very simple, easy ingredients that you probably have on hand anyway. Now the yield will vary depending on the size of bananas but it typically should yield about 9 muffins.
If you are following the 21 Day Fix program, or another program that uses the containers for portion control these muffins, 1 muffin, is the same as 1 purple and 1 blue.

I actually doubled my batch and put them in the freezer. I love to have a muffin with my coffee in the morning. It takes me a bit to wake up and I do get hungry but not making any breakfast before I get my caffeine 🙂

When you make these I want to hear how the family loves them or what fruits you added in. Come back and tell me in the comments! I hope you enjoy them as much as we do!
















