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!
where the raisins
These actually sound quite delicious. I'd probably end up making them less low carb though because splenda (or more generally sucralose) doesn't agree with my stomach.
They actually sound quite delicious.