Low Carb Banana Muffins Recipe
Overview
Indulge in the delightful flavors of low-carb Banana Muffins, perfect for a quick breakfast or a guilt-free snack any time of the day. These muffins are not only delicious but also easy to prepare, making them a favorite among those looking for a healthier option without compromising on taste.
Ingredients
Here’s what you’ll need for this recipe:
| Ingredients | Quantities |
|---|---|
| Eggs | 3 |
| Butter, melted | 3/4 cup |
| Mayonnaise | 4 tbsp |
| Vanilla extract | 2 tsp |
| Water | 1/2 cup |
| Flax seed meal | 1/2 cup |
| Baking powder | 1 tbsp |
| Chopped walnuts | 3/4 cup |
| Atkins Bake Mix | 1 1/2 cups |
| DaVinci syrup (optional) | 1 tbsp |
Instructions
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Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin pan by either inserting foil cupcake cups or spraying with cooking spray. It’s important not to use paper cupcake liners for this recipe.
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Mix Wet Ingredients: In a mixing bowl, beat the eggs until they are well combined. Gradually add the melted butter while continuing to beat the eggs. Next, incorporate the mayonnaise, vanilla extract, DaVinci syrup (if using), and water into the mixture. Mix until everything is well combined.
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Combine Dry Ingredients: In a separate bowl, combine the Atkins Bake Mix, flax seed meal, baking powder, and a pinch of salt. Stir well to evenly distribute the baking powder throughout the dry ingredients.
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Combine Wet and Dry Ingredients: Add the dry ingredients mixture to the wet ingredients gradually, stirring gently until all ingredients are thoroughly combined. Be careful not to overmix, as this can lead to dense muffins.
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Add Walnuts: Fold in the chopped walnuts into the batter, ensuring they are evenly distributed.
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Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups in your prepared pan. Each cup should be filled about 3/4 full to allow for rising during baking.
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Bake: Place the muffin pan in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Baking times may vary slightly, so keep an eye on them towards the end.
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Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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Storage: These low-carb banana muffins can be stored in the refrigerator for up to a week. They also freeze well, making them a convenient option for meal prep or on-the-go snacks.
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Variations: Feel free to customize this recipe by incorporating different flavors or additions such as cranberries or diced green apples, as mentioned by the recipe creator.
Nutritional Information (per serving):
- Calories: 191.4
- Fat: 18.3g
- Saturated Fat: 8.3g
- Cholesterol: 84.7mg
- Sodium: 182.5mg
- Carbohydrates: 4.2g
- Fiber: 2.5g
- Sugar: 0.7g
- Protein: 3.5g
Enjoy these delicious low-carb banana muffins as a wholesome treat that satisfies your cravings while fitting into your dietary goals. Whether you’re following a low-carb lifestyle or simply looking for a healthier alternative to traditional muffins, this recipe is sure to please!
