BANANA BREAD MUFFINS LOW CARB LOW SUGAR
I just made these thought I would try something and it turned out good. Even my husband who doesn't have special dietary needs said they tasted good. Even if sugar isn't not a worry for you just swap out the Spenda for regular sugar. I was impressed with the almond flour, I added extra baking soda because all of the reading on almond flour said it does not raise well and my muffins did well.
Provided by augustaloomis
Categories Breads
Time 35m
Yield 11 serving(s)
Number Of Ingredients 10
Steps:
- Mash banana add egg, Splenda, unsweetened applesauce, vanilla, cinnamon, baking soda, baking powder, mix well.
- Add in almond flour 1/2 a cup at a time mix well then add the all purpose flour.
- Take muffin pan put in liners or spray with non stick spray spoon in 1/4 cup mixture into each muffin slot. Bake at 350°F for 25 to 30 minutes. Enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #breads #breakfast #easy #diabetic #dietary #brunch #taste-mood #sweet #3-steps-or-less
You'll also love
Raya Pretty
p.r@gmail.comThese muffins were really easy to make. I didn't have any problems following the recipe. They turned out great!
Hg Gh
h-gh89@aol.comThese muffins are delicious! I love the combination of banana and chocolate chips. I'll definitely be making these again.
Lexee Doyle
dlexee@gmail.comThe muffins didn't rise very much. I'm not sure what I did wrong.
mary riley
mary_r@gmail.comThe muffins were a bit dry. I think I'll add an extra egg next time I make them.
Marcy Omolo
mo@gmail.comThese muffins were a bit too sweet for my taste. I think I'll reduce the amount of sweetener next time I make them.
Hayden Woodger
wh@gmail.comI'm not a big fan of banana bread, but these muffins were really good. They were moist and flavorful, and I loved the streusel topping. I'll definitely be making these again.
Waqas Ktk
waqas@hotmail.comThese muffins are perfect for breakfast, lunch, or a snack. They're also great for freezing. I like to make a batch and then freeze them for later. That way, I always have a healthy snack on hand.
Shameem Shah
s@hotmail.co.ukI love the addition of walnuts to these muffins. They add a nice crunch and flavor. I also like that the muffins are topped with a streusel topping. It gives them a bakery-quality look and taste.
Deon Cedarvan
cedarvan@yahoo.comThese muffins are a great way to use up overripe bananas. They're also a healthier alternative to traditional banana bread, since they're lower in carbs and sugar.
Md Shohidar Rahman sagor
sagor.m88@gmail.comI was pleasantly surprised by how easy these muffins were to make. I didn't have any almond flour on hand, so I used all-purpose flour instead. They still turned out great!
Paigw Miley
miley_p@gmail.comThese banana bread muffins were a hit! They were moist, flavorful, and had just the right amount of sweetness. I followed the recipe exactly and they turned out perfectly. I'll definitely be making these again soon.