Banana Apple Muffins

This recipe is very similar to the pumpkin muffins. I like making these muffins because it dirties one bowl, one spatula, and takes about 15 minutes to make. This week I had a muffin, berries, and a cup of coffee every day for breakfast. I'd say that is the breakfast of champions!

Need

2 c. almond flour
2 ripen bananas mashed
1 medium apple, cored, peeled, and finely diced (reserve 2 T. for garnish)
2 eggs
1 t. baking soda
1 t. baking powder
1 t. apple pie spice
1 T. melted coconut oil
1/3 c. maple syrup
Chopped pistachios for garnish
Ghee to coat the muffin tin cups

Prepare

1. Preheat the oven to 350. Combine the almond flour, baking soda, and baking powder in a medium size bowl.
2. Add in the mashed ripen bananas, eggs, coconut oil, and maple syrup to the same bowl. Mix in the pumpkin pie spice. Lastly fold in the chopped apples. The batter will be very thick.
3. Using some type of oil, coat the muffin cups. I used a small amount of ghee.
4. Divide the batter evenly in the muffin pan filling about 3/4 the way full.
5. Top each muffin with the chopped pistachios and left over chopped apples.

Bake at 350 for approximately 20 minutes. The muffins should be golden brown.

Pumpkin Muffins

I prefer cooking to baking, but occasionally I get the baking bug. Some days I just want to crank up the tunes and start baking. Tonight I made pumpkin muffins using almond flour. I think about making them every weekend when I make the almond flour pancakes. I figured making muffins couldn't be too different. They turned out surprisingly tasty! I'm going to play around with the recipe a few times again, but here is what I did today. My belly will be very happy tomorrow morning at breakfast.

Need

2 1/2 c. almond flour
1 ripe banana
3/4 c. canned pumpkin puree
2 eggs
1 t. baking soda
1 t. baking powder
1 t. apple pie spice
1 T. melted coconut oil
1/3 c. maple syrup
1/2 c. chopped toasted pecans
Ghee to coat the muffin tin cups

Prepare

Preheat the oven to 350. Combine the almond flour, baking soda, and baking powder in a medium size bowl.

Add in the mashed ripe banana, pumpkin puree, eggs, coconut oil, and maple syrup to the same bowl. Mix in the pumpkin pie spice. Lastly fold in the toasted pecans. The batter will be very thick.

Using some type of oil, coat the muffin cups. I used a small amount of ghee.
Divide the batter evenly in the muffin pan filling about 3/4 the way full. Top each muffin with a toasted pecan.

Bake at 350 for approximately 25 minutes. The muffins should be golden brown.

Warm in the microwave the next day to enjoy with your coffee!

Pancakes with Warm Berry Compote

Ben and I are big breakfast people. Every weekend we eat a huge breakfast, drink hot coffee, and relax in each others company. Sometimes we go out for breakfast, but lately we have been staying home. When it comes to breakfast, I love something sweet. However, "normal" pancakes use flour, sugar, and more sugar. Not anymore!

My sister-in law, Erin, and brother, Josh, shared their almond flour pancake recipe with me. It is easy, delicious, and guilt-free. They make them often and even their 4 children approve. Today I made their pancakes, but added a few twists. I tossed in some toasted pecans and made a warm berry compote. Ben said, "they were better than a restaurant." I have to admit, I agree! Thank you Josh and Erin! :)


Need for Pancakes

2 c. almond flour
2 eggs
2 bananas
1 tspn. baking soda
1 tspn. baking powder
1 tspn. cinnamon
1 tspn. vanilla
4 tbspn. toasted raw pecans
Ghee or butter

Need for Compote

2 c. fresh berries (strawberries, blueberries, blackberries, raspberries)
1 tbspn. water
1 tbspn. honey

If you haven't ever toasted nuts before, you should start. It makes a huge difference in flavor! We buy raw pecans, toast them, and store them in a container to eat as a snack. To toast, simply put the pecans in a pan, set to medium low heat, and toast until you start to smell them. Flip the pecans, and toast for another 3 minutes.


To make the pancakes mix together the eggs, almond flour, bananas, cinnamon, vanilla, baking soda, and baking powder. Fold in the pecans. (The batter will be thick. Do not be alarmed.) Heat a griddle pan to medium-low heat and add 1 teaspoon of ghee to the pan. Once the ghee is melted, add a small spoon full of batter to the griddle. Because the batter is so thick, smash the pancakes down using your fingers. Set the griddle heat to low. The pancakes will cook very quickly. It will only take about 3 minutes each side. Remove the pancakes to a platter and repeat.










While your pancakes are cooking, put your berries and tablespoon of water and honey in a small sauce pan. Cook the berries down until they are soft and create a liquid. This process takes about 5-8 minutes. It depends on how chunky you want the compote.

We will be making these again!