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Candice’s Low-Carb Banana Spice Muffins

April 27, 2013

Says Candice: “I know banana’s are not the lowest carb fruit, but I just feel (and like I have said before) dividing ONE banana among 9 muffins is not that bad. And not to mention a nice treat once in a while, especially in maintenance! Like 90% of all my other recipes, I would definitely wait until pre-maintenance to start making and eating something like this. I was looking over the recipe and really do find these pretty low calorie and fat as well as low carb. Each muffin has less then 100 calories and around 7g fat. These muffins smelled absolutely heavenly when baking and taste just as good(at least to me) as a high carb banana bread/muffin! They really are delicious and will definitely make a great quick snack for when I’m at work!  I really enjoyed the texture as well. I was thinking, too, while I was tasting. The spices in these mimic a pumpkin bread… I bet you could switch up the banana for pumpkin puree and they would taste just as good. If you do this I would use the same amount, 5oz of pumpkin puree. Let me know if you make and  how they turn out! Hope you enjoy!”

 

 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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