Thursday, March 8, 2012
Banana Chocolate Chip Muffins (GF)
BANANA CHOCOLATE CHIP MUFFINS
These delicious, moist muffins taste like the real thing. My banana loaf in volume one was quite popular and I’m hoping my favorite low-carb and gluten-free banana muffin recipe will be as well received. Keep them frozen so that you only have one at a time. Keep this recipe for the grains rung, maintenance level or if you utilize intermittent fasting a couple of times a week.
13/4 cups Gluten-Free Bake Mix, (425 mL)
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1/4 tsp salt (1 mL)
1/3 cup butter, softened (75 mL)
Liquid sucralose to equal 2/3 cup (150 mL)
1/4 cup granulated erythritol (60 mL)
1 tbsp light-tasting olive oil (15 mL)
2 large bananas, mashed
2/3 cup sugar-free chocolate chips (150 mL)
Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder, baking soda and salt.
In food processor, process eggs, butter, liquid sucralose, OR SPLENDA® Granular and olive oil. Add mashed bananas; process. Add dry ingredients and process 1 minute, or until thickened. Stir in chocolate chips. Fill 12 greased muffin cups and bake 20 minutes, or until tops are browning nicely and knife or cake tester inserted in muffin comes out clean.
Helpful Hint: These muffins are not very big, but they are dense and really tasty just like banana loaf and the chocolate chips add extra sweetness and interest. If desired, you can make 11 muffins instead of 12 for slightly bigger muffins. (8.8 g carbs)
Yield: 12 muffins
4.2 g protein
9.9 g fat
8.1 g carbs
Labels: Bake Mixes Baking and Breads