Low Carb Banana Muffins
|July 27, 2012||Filled under Recipes: Biscuits, Muffins, Bread, Recipes: Cookies, Desserts, Recipes: Mixes|
Every week, before I go shopping, I ask the clan if they want me to pick up anything different in the fruit or vegetable department. This last week I had this conversation with one of the kids:
Kid1: I want some bananas.
Me: Why? You don’t eat them.
Kid1: I always eat them in school. I loooove bananas.
Me: But you never eat them at home?
Kid1: That’s because you don’t buy them!
And so the converstion went. In the end I bought several of them. At first they start in the refrigerator. Then I put them on the counter so they could be easily seen. Then I started reminding Kid1 that she Looooooved them. Here’s what they look like today:
So much for loving bananas. Before they went beyond the point of being able to be used in anything I made banana muffins using the low carb mix I had already posted.
Low-ish Carb Banana Muffins
4 small to medium bananas, over ripe ones best
1/2 to 3/4 cup Splenda Granular for baking
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups Low carb bake mix
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips, optional
Preheat your oven to 375 F. Grease your muffin tin or line them with paper cupcake liners and set aside.
Place the peeled bananas in a large mixing bowl. Using a fork or potato masher mash the bananas. Add the eggs, Splenda, melted butter and vanilla extract to the bowl. Mix well by hand or use a mixer for 1 minute.
In another bowl blend together the low carb bake mix, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well. Add chocolate chips now if you are using them.
Divide the batter between the 12 muffin tins. Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. The tops of the muffins should be browned by this point. Remove from oven and cool.
Here’s the finished muffins:
Here’s the center of the muffins. They have a nice texture to them. Not like a wheat flour based muffin but not the strange eggy texture of one made with lots of coconut flour.
These muffins aren’t exactly very low carb due to the natural sugars in the over ripe bananas. Hence, my calling them low-ish carb. If you added in some chocolate chips this would also increase the carb count. I haven’t calculated the carb total yet but lets just say these are a once in a while treat especially for those watching their carbs for health reasons (diabeties, WLS, etc). I’ll let you know how well they freeze in a week or so. I packaged up a few to test.
Like muffins? What’s your favorite type?