Says Candice: “So if you low carb you know that bananas are FAR from being low carb! Well when you only eat 1/10 of a medium size banana it really is not that bad. I’ve been dreaming of banana bread lately.. so here is the recipe I came up.”
“Really the 1 banana is plenty for good banana taste. The peanut flour adds a bit of a peanut butter flavor which plays well with the banana! These muffins are def nitely a yummy treat! So moist and just really SO good! Great for a quick breakfast or snack! Hope you enjoy!”
Candice’s Low Carb Banana Muffins
Makes 10 muffins
1/2 cup splenda
1/4 cup butter, melted & slightly cooled
1 med(7-7.5″) very ripe bananas, mashed
2 Tablespoons heavy cream
2 Tablespoons half and half *
1/4 tsp vinegar
1 teaspoon vanilla
3 Tablespoons coconut flour
1/2 cup peanut flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts or sugar free chocolate chips(optional)
Preheat oven to 350F
Spray 10 cups in a muffin tin with cooking spray or line with paper liners. Set aside.
In a cup mix heavy cream, half and half , and vinegar. Let sit for 1 minute.
In a small bowl sift peanut flour, coconut flour, baking soda, & salt. Set aside.
In a large bowl whisk eggs, splenda, and vanilla. Whisk in cream mixture & melted butter.
Mix in mashed banana.
Fold flour mixture in.
If added nuts or chips fold in now.
Do not over mix batter!
Evenly divide batter into your prepared muffin tin.
Bake at 350F for 20-25 minutes.
*You can use all heavy whipping cream if you don’t use half and half . Just be sure to adjust nutritional information.
Nutritional information per 1 muffin(without nuts or chocolate chips):
Energy 124 kcal
Carbohydrate, Total 7.25 g
Sugars, total 2.18 g
Fiber, total dietary 2.02 g
Protein 5.86 g
Total lipid (f at) 8.51 g
| Pounds lost: 35.4