I like to eat, eat, eat, eeples and baneenees.

If you have no clue what I am talking about, you need to spend more time in pre-school.

Last week I went to the apple orchard with my dad and came home with a whole peck of apples.  I’ve already made a huge batch of my squash apple butter, eaten as many raw as I can, and a tart is in the works.

I also wanted to try making a bread with my apples and I had a few over-ripe bananas sitting on my counter so I thought an apple/banana combo was in order.  Two baked goods in a row on the blog… Lucky you!

While my baking is getting better, I still run into a few problems now and then.  When I made my first batch of my bread concoction, the flavor and texture were right but it did not hold together very well.  My second time around I tweaked a few things and decided to make them into muffins instead of one loaf.

Success!

I ended up with a yummy fall inspired muffin that also happens to be gluten free, dairy free, egg free, and refined sugar-free.  Pretty impressive if I do say so myself!

Apple-Banana Muffin

• 1 cup almond meal
• 1/2 cup coconut flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp pumpkin pie spice
• 3 tbsp date sugar or coconut sugar
• 1/2 cup almond milk
• 2 large ripe bananas (the riper they are the sweeter the muffin will be)
• 1 tbsp molasses or maple syrup
• 2 tbsp macadamia nut butter or almond butter
• 1 tsp vanilla extract
• 1 large apple, shredded (more subtle apple flavor) or small diced
• 16-18 whole pecans, optional

1. Preheat the oven to 350 and line a muffin tin with paper liners
2. Combine all of the wet ingredients and mix well until you have a smooth batter.
3. Combine all of the dry ingredients into a large bowl and whisk together.  Pour the wet ingredients into the dry and stir to combine.  The batter will be a little stiff, that is ok.
4. Add in the shredded or diced apple and stir to mix everything together
5. Spoon a little over a tablespoon of the batter into each muffin well and press down just a little.  Press one pecan onto the top of each muffin.
6. Bake the muffins for 20 to 25 minutes, until the top is slightly brown and batter is set.
7. Let the muffins cool in the muffin tin for 5 minutes and then move to a wire rack to cool completely.

These are kind of like fall in a muffin wrapper and that isn’t a bad thing. You could also try making this into two mini loaves if you really wanted bread.

Anyone have fun plans for this weekend?  Adam and I are planning on just hanging around our neighborhood and relaxing.  Oh and if you’re keeping count, only 8 more days until my birthday.  Delicious food presents welcome…

Happy weekend friends!