Ingredients for Banana Muffins Low Carb
- 2 large eggs
- Butter
- Mayonnaise
- 1 teaspoon vanilla extract
- Sugar Free Banana Syrup
- Water
- Flax Seed Meal
- Atkins Baking Mix
- 1 teaspoon baking powder
- Optional: 1/2 cup chopped walnuts
- 1/2 cup mashed ripe banana (approx. 1 medium)
- 1/4 cup granulated Splenda or other granular sweetener (to taste)
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- Optional: sugar-free chocolate chips
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How to Make Banana Muffins Low Carb
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mash the bananas until mostly smooth. Add eggs and sweetener; mix well.
- In a separate bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the melted coconut oil and vanilla extract.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
41g
Carbs
1g
