Low Carb Best Ever Banana Muffins

Low Carb Best Ever Banana Muffins
Fruit flies are gathering around that banana sitting on your kitchen counter. You have been looking at it every day and you just didn’t get around to eating that last one. Well, you can’t just throw money out the window, it is time to make something over ripened into something delicious. My Low Carb Best Ever Banana Muffins, are easy to prepare and scrumptious at that. It is amazing that you can eat a Banana Muffin made out of flour and sugar and the Carb count is 33.3 carbs in eat banana muffin or if you made it low carb it would be 6.1 carbs per muffin, that’s if you’re making 12 muffins in the batch. You have choices here; I know what I would choose!

1 ½ cups Almond Meal (I ordered from dixiediner.com)
½ cup Atkins All Purpose Baking Mix
½ tsp Baking Powder
¾ tsp Baking Soda
½ tsp salt
¼ cup Stevia in the Raw
¼ cup Xylitol (found at Bulk Barn or in Health Food Stores)
½ cup soft butter
1 medium ripened banana
1 tsp Vanilla
½ cup Unsweetened Almond Breeze with ½ tsp. of vinegar to make sour (found in any grocery store)
2 eggs

If using a food processor add all ingredients together, blend until completely mixed. I put the Almond Meal in first and process the meal to make it finer to eliminate the granule texture. Spray muffin tin with a nonstick cooking spray. (I use Pam) Spoon batter into each muffin section, in my video I only made nine banana muffins but you can equal it out to a dozen muffins easily and they are still a nice size.

If using a hand mixer, beat butter until fluffy; add eggs, vanilla and banana, mix until smooth. In a separate bowl add all the dry ingredients, mix together. Take dry ingredients and add to your butter, eggs, vanilla and banana mixture. I recommend stirring in the ingredients until dry mixture is wet (you don’t want all the dry ingredients all over your kitchen!) then use mixer to blend thoroughly.

Preheat oven to 350, bake for approximately 20 minutes. Insert toothpick into muffins, if toothpick comes out clean the Banana Muffins are done. Let sit for 15 minutes, take knife and go around edge of muffins, pop out of tin and let cool on cooling rack.

Yield: 9 muffins = 8.2 net carbs per muffin
10 muffins=7.3 net carbs per muffin
12 muffins=6.1 net carbs per muffin

Stay Healthy and Live Well,
Gayle