REAL, FRUGAL, HEALTHY, and FUN!!!
I think I have this 21 day sugar detox in the bag. I’ve found that I feel best if I spread my fruit out throughout the day. After purchasing my green tipped bananas, I immediately peel them, cut them into 1/4’s and freeze them. I use the apples in 1/4’s, but I keep them in a basket until I cut them. Once cut, the remainder is also cut into 1/4’s and refrigerated or frozen. I use 1/4 banana and 1/4 apple in my green smoothies at lunch, and 1/4 banana in my freezer fudge after dinner. Today, I figured out a great way to use 1/4 banana in my breakfast with these muffins. I’ll probably use these 3 recipes most days, while doing this detox. Or at least until I feel like getting creative and trying something new. In the meantime, these are delicious, and my body seems to feel best when I spread out the fruit throughout the day. If all of those 1/4’s got confusing, at the end of the day, the total is 1/4 green apple and 3/4 green tipped banana. One fruit.
Other than that, during this detox, I’ve been loving sugar snap peas, homemade guacamole stuffed mini sweet peppers, almond butter on celery, bacon (you have to check for sugar), eggs, and zoodle dishes, including my beef and mushroom zoodles. I’m feeling great so far. I’ve been able to keep up my active lifestyle, including all of my workouts.
Anyway, back to those muffins. This recipe is for just 2 muffins. I did that because it made it easier to eat just the 1/4 banana, as mentioned earlier.
1/4 green tipped banana (thawed, if like me you froze yours)
1/4 cup almond butter
1 Tbsp coconut flour
1/8 tsp baking soda
Directions: Preheat oven to 350′ and place to cupcake liners in muffin pan. In a small mixing bowl, mash banana, almond butter, coconut flour, egg, and baking soda together. Once mashed, pour batter into the two cupcake liners. Bake for 15 minutes. Enjoy!