Low Carb Banana Muffins
I love these, and it's always a real bummer when bananas here get "past it". NOT!
2 medium bananas (extra ripe)
3 eggs
2 tablespoons canola oil
water
1/2 cup splenda or sugar substitute
2 cups almond meal/flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup walnuts (optional, but they add a lot of mojo here)
Preheat oven to 350 degrees F
Mash the bananas roughly into a 2 cup Pyrex measuring cup. The bananas should be about a cup, but don't worry about exact measurements. The trick is to make sure that the wet ingredients total 2 cups.
Add eggs and oil to the cup, then fill to the 2 cup line with water.
Put almond meal, baking powder, splenda and salt in bowl, stir to combine.
Add wet ingredients and beat for 2-3 minutes, then stir in walnuts (you ARE using them, right?).
Pour batter into paper cupcake cups in a muffin pan. Bake for around 35-45 mins, or until an inserted toothpick comes out clean. I know bake time can vary, so watch them carefully!
