Low Carb Flaxseed Banana Muffins

These Low Carb Flaxseed Banana Muffins are very moist and the flavor sort of reminds me of dates and banana’s but there are no dates at all in the muffins. The flax seed gives the muffin a nice texture when you bite into them. All round these Low Carb Flaxseed Banana Muffins are a definite try, they are very good!
My kids went on a holiday and I had the opportunity to look after Charlie for 11 days. I must say she is the best baby I had the pleasure to enjoy. Sleeps, eats well and so easy to keep her happy. I was a little distracted looking after Charlie and did not pay attention to the muffins in the oven. They were left in the oven for 30 minutes and were almost burnt but still very good. I recommend 25 minutes but make sure you check at 20 minutes to be safe. Every oven is different temperature wise so keep an eye.

So lets get started and I will show you how to make them!

1/2 cup melted butter

1 cup almonds flour

pinch of salt 1/8 teaspoon

pinch of nutmeg 1/8 teaspoon

1 tsp cinnamon

2 tsp baking powder

1 cup 100% Natural Wheat Bran

3/4 cup flax seeds

1/2 cup erythritol

2 tsp vanilla extract

4 ripe bananas

1 egg

Preheat oven 350 f

In food processor,add almond flour,salt,nutmeg,cinnamon,baking powder wheat bran and flax seed, process
add wet ingredients: soft butter, egg, vanilla and bananas, process until smooth.

Preheat 350 F

Bake 20 -25 minutes, use a toothpick if it comes out clean then the muffins are done.

Servings: 18

Yeild: 7.9 net carbs

Stay Healthy ad live well!

Gayle