BANANA CHOCOLATE CHIP MUFFINS
These delicious, moist muffins taste
like the real thing. My banana loaf in volume one was quite popular and I’m
hoping my favorite low-carb and gluten-free banana muffin recipe will be as
well received. Keep them frozen so that you only have one at a time. Keep this recipe for the grains rung, maintenance level or if you utilize intermittent fasting a couple of times a week.
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1/4 tsp salt (1 mL)
2 eggs
1/3 cup butter, softened (75 mL)
1/4 cup granulated erythritol (60 mL)
1 tbsp light-tasting olive
oil (15 mL)
2 large bananas, mashed
2/3 cup
sugar-free chocolate chips (150 mL)
Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix,
page___, baking powder, baking soda and salt.
In food processor, process eggs, butter, liquid sweetener and olive oil. Add mashed
bananas; process. Add dry ingredients
and process 1 minute, or until thickened.
Stir in chocolate chips. Fill 12
greased muffin cups and bake 20 minutes, or until tops are browning nicely and
knife or cake tester inserted in muffin comes out clean.
Helpful Hint: These muffins
are not huge, but they are dense and really tasty just like banana loaf and
the chocolate chips add extra sweetness and interest. If desired, you can make 11 muffins instead
of 12 for slightly bigger muffins. (8.8 g carbs)
Yield: 12 muffins
1
serving
159.3
calories
4.2
g protein
9.9
g fat
8.1
g carbs (about 1 g carb less with Keto Bake Mix)