banana chocolate chip muffins (low carb and sugar-
I am trying to cut back on carbohydrates and sugar in order to keep blood sugar lower, so was looking for breakfast meals/treats to fit into this type of diet. I couldn't find one to fit what I was looking for so looked at several different recipes and then came up with one of my own. This are very good, not exactly like a normal flour muffin, but close enough for my tastes.
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prep time
10 Min
cook time
20 Min
method
Bake
yield
9 serving(s)
Ingredients
- 1 cup blanched almond flour
- 2 tablespoons blanched almond flour
- 2 tablespoons coconut flour
- 1/4 cup brown sugar alternative (i used sukrin gold)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 large eggs
- 2 medium bananas, ripe and mashed
- 2 tablespoons plain whole milk yogurt (or use sour cream as i did)
- 1 1/2 tablespoons butter, melted
- 1/2 teaspoon pure vanilla extract
- 1/4 cup sugar-free semi-sweet chocolate chips
How To Make banana chocolate chip muffins (low carb and sugar-
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Step 1Preheat the oven to 350ºF and line muffin (9) pan with paper or foil baking cups.
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Step 2In a large bowl (I use a gallon size plastic bag), mix together the dry ingredients: flours, salt, and baking soda, baking powder and brown sugar alternative.
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Step 3In a medium size bowl, whisk together the eggs. Add in the yogurt (or sour cream), melted butter, mashed bananas, and vanilla. Whisk together until combined.
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Step 4Stir the wet ingredients into the dry ingredients until combined. Fold in the chocolate chips. Divide evenly between the 9 muffin cups, about 3/4 of the way full.
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Step 5Bake 18-20 minutes until they are nice and golden brown. Enjoy!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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