I love banana bread / banana muffins — I always have, they’re yummy and sweet and filling without being overly anything. The odd thing? I don’t like bananas as is! Never really have, but yet I could eat a whole batches of these little beauties!
These are a great on the go snack, breakfast or heck you could serve them as dessert with some fresh fruit! Talk about a versatile little recipe! My favorite part? You literally just add everything into the bowl, mix it up, add to a muffin pan and then bake — I mean these are literally fool proof! So if you’re not a baker or you’ve never walked down the road of Paleo Muffins, don’t worry you cannot mess these up!
These little guys started off as a cookie idea, but as all of my cookie ideas go – they turned into a “cake muffin” kinda thing. So, I just turned them into a regular old muffin. Now I will say this — Mr. Not So Paleo commented that they have more of a “bran muffin” flavor combo going on because they aren’t very sweet. If you want sweet{er} muffins, double up on the honey or add in some maple syrup. These are beyond yummy slathered in butter and are so easy to make that I literally made them this morning before I finished my first cup of coffee. Yay I know you’re amazed I was even coherent enough to move let alone cook before a full cup of coffee! I am too.
Anyhoos the other random thing is I liked these more cold than straight for the oven. I felt like I could get more of the flavor combo that way!
Ok, here’s the recipe! {Oh and if you wanted more of a “dessert” muffin — totally rock the whole chocolate chip thing 
}
I’ve noticed a lot of you guys are asking for my cube steak recipe whenever I talk about it. And well, here it is! Now fair warning, this is insanley easy and fast. I’ve done the whole “breading” it thing with almond flour or coconut flour and dredging it in eggs, but lets be honest for a second. You all know me, know I hate dishes and well…that whole process requires more dishes and more mess. Not to mention egg-goo + Almond flour on your hands is kinda not as fun as it sounds {at least for me}. So this is my compromise because Mr. Not So Paleo LOVES cube steak, always has always will. Me? I like it too — now that I’ve simplified it.
One addition you won’t see in the picture that I love to do is caramelize up some onions while the steaks are cooking and add it on top when plating. Oh man, oh man. Talk about an epic win. The best part about these pretty little bad boys? Depending on how many you’re cooking and how thick they are…you could literally have dinner for two done in the time it takes you to make a steam-fresh bag of broccoli in the microwave for your side dish.
I know right…amazing! I love the quick and the easy.
{P.S. The picture you see above was my breakfast! So cube steak is now a double-epic-win because it’s so fast and easy you can even have it for breakfast in the time it takes you to fry up four eggs {two for me, two for Mr. Not So Paleo!}}
Cheers!
Truth be told, I used to HATE apple sauce {as in the store bought or even some homemade stuff}. It was too mushy / baby food like and it was too sweet. Like WAY to sweet. So, I of course being the determined short girl that I am decided to make a version that even I would like. And now? I LOVE it. This is so easy to make, makes my house smell good and it freezes really well {and for up to a year!}. So go pick whatever apples are left and make a BUNCH to enjoy all year long!
A Quick Tip: Use a baking dish with high sides, when making this the apples puff up and it saves you from having a messy oven
• Apples
{A small-medium sized batch is about 4 apples. I used macs, cortlands and a few other local ones… Any apple should work though}
• Preheat your oven to 350 F.
• Peel your apples.
• If you have an apple corer, use that to core them. Otherwise do the Liz method: Split it into quarters, use a knife and cut out the core/seeds.
• Slice each quarter piece of apple {I do between cutting it in half to cutting it into fourths depending on how large my apple is, you want roughly the same size pieces for even cooking}.
• Dump it all into a baking dish {with high sides}.
• Bake for 20-30 minutes.
• Pull out of oven, stir {I like mine partly smooth partly chunky but if you like it all smooth you might have to cook for a bit longer}.
• Transfer to a container and store in fridge or freezer
Remember way way way back when I told you not to throw out your non-paleo-days stuff {like your cake pans, cookie sheets, toaster oven, cupcake tins, etc}… yeah… todays the day you’re going to need and go dig out the cupcake / muffin tin. Why? Because we’re making Egg Muffins! So good that even Mr. Not So Paleo likes them and their epicness.
Let me start off by saying that there are a million and one recipes for these bad boys. I just made mine as quickly and as cheaply as possible but do your homework if you want to mix it up, you’ll find some really great recipes out there for these! Also, as always… filling is totally up to you, this is what I used because it was what was laying around and well it’s pretty cheap… but use what you have…don’t go buy special stuff just for these!
Ok here we go!
{This Recipe was enough to fill one medium sized muffin tin w/ 6 muffins in the tin}
Ingredients:
• 1/4 {ish} cup raw chicken {I used two chicken tenders}
• 1 small onion
• 1/4 cup {ish} Frozen Spinach
• 5 Eggs
• Salt, Pepper, your favorite herbs / spices
• Butter
• 1.5 Tbsp Feta cheese {optional}
How to:
• Preheat oven to 350{F}
• In a small skillet, get some butter heating. Chop up your onions super fine add those in to get soft. While that’s going, chop up your chicken into a bit smaller than bite sized pieces, add that into your pan as well.
• Let that cook for a few minutes, crack your eggs into a separate bowl add in salt + pepper & seasoning and beat them well. Set aside.
• When you’re chicken is almost at “almost cooked” stag add in your spinach. Stir, finish up cooking.
• While that’s finishing liberally grease up your muffin tins with butter {and I mean go to town, don’t forget to butter the top rim part of the tin as well as the top part of it}.
• Once the spinach + chicken is done add it into the eggs along with feta, mix up well. Then scoop mixture into each muffin tin. I filled them almost to the top.
• Place your muffin tin on an aluminum foil lined pan in case of spillage while cooking, pop that into your oven, cook for 20-30 minutes or until eggs are cooked through.
Boom, they’re done. Now these bad boys are cheap to make {you could make them cheaper by using ground meat if that’s on sale, sausages, etc etc} and they’re a great to-go snack. You could wrap these up and toss in freezer for quick week day breakfasts {just microwave to reheat}. You can leave them in your fridge and grab one on your way to work. You can pack them in a small bag to have on the road with you. Heck, toss one in your purse all wrapped up and hand it over to the kids when they get out of school and are hungry!
Enjoy!
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