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Candice’s Low-Carb Banana Spice Muffins
Makes 9 muffins
Recipe can be doubled to fit in a 8-9” loaf pan. Simply adjust nutritional information for the number of servings.
Ingredients:
1 large (9” and about 5 oz without peel) mashed, very ripe banana
1 teaspoon pure vanilla extract
3 large eggs, room temperature
1/4 cup (2 oz) butter, softened
3/4 teaspoon baking soda
1-1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup Splenda
1/4 cup coconut flour, sifted
Instructions:
Preheat oven to 350F.
Butter 10 muffin cups in a muffin pan(or you can use paper liners if you like). In small bowl, mix mashed banana, eggs, and vanilla to combine. Set aside.
In a mixing bowl fitted with paddle attachment, cream butter, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Mix on low for about 2 minutes, until softened. Add Splenda and turn mixer up to med/high and cream until light and fluffy, about 3 minutes. Add flour and banana mixture in 3 batches, alternating, starting with flour. Beat on med/high for a few seconds until smooth. (If you are wanting to add nuts you would fold them in at this time. This recipe does not call for nor does the nutritional information count for them.) Evenly divide batter into your prepared muffin tin.
Bake at 350 for 18-20 minutes or until done(if you are doubling recipe and baking in loaf pan, it will take around 50-60 minutes, I have not made so you will have to check around 45 minutes and judge for yourself.)
Nutritional information for 1 muffin: Calories: 99, Carbohydrates: 7.45 g, Sugars: 2.34 g, Fiber: 1.86 g, Net Carbohydrates: 5.59 g, Protein: 3.00 g, Fat: 7.07 g
 
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