Banana Apple Muffins (adapted from FIXATE)
2 large eggs, lightly beaten
1 cup mashed ripe banana (approx. 2 medium bananas)
1 Tbsp. salted organic grass-fed butter, melted
1½ cups almond flour
¾ tsp. baking soda, gluten-free
½ cup chopped apple (approx. ¾ medium apple)
Muffin papers/cupcake liners
Preheat oven to 350° F.
Line muffin pan with nine muffin papers and lightly coat with spray. Set aside.
Combine eggs, banana, and butter in a medium bowl; mix well. Set aside.
Combine almond flour, baking soda, and salt in a medium bowl; mix well.
Add almond meal mixture to egg mixture; mix until blended. Add apple; mix until just blended.
Divide batter evenly between prepared muffin cups, ¾ full (approx. ¼ cup).
Bake for 18 to 22 minutes, or until golden brown and toothpick inserted into the center comes out clean. Transfer muffins to rack; cool.
Banana Cookies (adapted from How Does She?)
2-3 ripe bananas
1 3/4 cups of quick oats
1/4 cup of raisins or chocolate chips
Preheat the oven to 350 degrees.
Mash the bananas with a potato masher or fork until mostly smooth. Add in the quick oats and stir, and then add the raisins/chocolate chips. Combine until it forms a dough. Spoon the dough onto a parchment or foiled lined baking sheet. Bake for 15-20 minutes. Cool on a cooling rack.