Thursday, March 18, 2010

Banana-Walnut Muffins

I had been asked quite a while ago to see if I could make a low carb banana-nut muffin. It took some time, thinking and testing. Finally, I hit on the right combination. These muffins are spectacular. They make a wonderful addition to your breakfast or a great snack or dessert. They are made with real banana but the muffins are not loaded with carbohydrates. There is a nice balance achieved in these delicious little gems. I hope you enjoy.

Banana-Nut Muffins


3/4 cup almond flour
2/3 cup coconut flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 ounce walnuts, chopped

2 eggs
1/2 cup sour cream
1/2 cup whole milk
;2 Tbsp. unsalted butter, melted
1 tsp. vanilla
2/3 cup Splenda

1 cup bananas, mashed
vegetable spray

Preheat oven to 375.

Whisk the dry ingredients, except the walnuts, together in a large bowl until well blended. Add the walnuts and mix together. Blend the wet ingredients in a smaller bowl thoroughly. Alternate adding the wet ingredients and the mashed banana to the dry ingredients, mixing well after each addition.

Lightly coat a 24 cup mini-muffin pan with vegetable spray and divide the muffin batter evenly into each cup. Bake for about 14 to 16 minutes until golden brown and done. Allow muffins to cool in pan for at least 20 minutes on a bakers rack. To remove muffins gently slide a knife around the edges to loosen and lift out. Cool muffins on rack.

Nutrition Facts
24 Servings
Amount Per Serving
Calories 78.7
Total Fat 5.5 g
Saturated Fat 1.9 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.9 g
Cholesterol 22.9 mg
Sodium 101.2 mg
Potassium 25.7 mg
Total Carbohydrate 6.8 g
Dietary Fiber 2.1 g
Sugars 1.6 g
Protein 2.6 g

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