From the FIXATE cooking show found exclusively on Beachbody on Demand
Ingredients:
1 ½ cups All-purpose gluten free flour
½ cup almond flour, sifted
2 tsp baking powder
1 tsp sea salt (or Himalayan salt)
¼ cup extra-virgin organic coconut oil
2 Tbsp all-natural peanut butter
¾ cup pure maple syrup (preferably Grade B)
1 Tbsp finely grated orange peel (orange zest)
¾ cup fresh orange juice
(approx. 1 to 2 medium oranges)
2 tsp ground flaxseed or chia seed
1 cup thickly sliced banana, very ripe (approx. 1 large banana)
1 tsp pure vanilla extract
¼ cup chopped fresh cherries or craisins
Instructions:
- Preheat the oven to 375°.
- Prepare 12 muffin cups by lining with muffin papers and lightly coating with spray.
- Combine flour, almond flour, baking powder, walnuts, and salt in a large mixing bowl; mix well. Set aside.
- Place oil, peanut butter, maple syrup, orange peel, orange juice, ground flaxseed, banana, and extract in blender; cover. Blend until smooth; approx. 30 seconds.
- Add peanut butter mixture to flour mixture; mix until just moistened. Do not overmix.
- Add cherries or craisins; fold until just mixed.
- Spoon batter into prepared muffin cups. (One-quarter cup batter should fill each cup about three-quarters full.)
- Bake for 18 to 20 minutes, or until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven; allow to cool for 5 to 10 minutes before removing muffins from pan and cooling completely on a rack. Enjoy!
Servings: 12 — 1 Y, ½ P, ½ B, 1½ tsp
NUTRITIONAL INFORMATION (per serving): Calories: 240 TotalFat:12g SaturatedFat:5g Cholesterol:0mg Sodium:266mg Carbohydrates:32g Fiber:3g Sugars:18g Protein:4g
For more FIXATE recipes, go to: Beachbody on Demand and sign up.