Yummy gluten free banana nut muffins that are made with almond and flax meal. To keep it low carb, banana extract is used instead of real bananas.
Although I typically stay away from artificial sweeteners, I made some gluten free banana nut muffins a couple weeks ago with Splenda. I wanted them to have that intense sweetness that bananas are known for which is why I chose to use liquid Splenda instead of erythritol and stevia.
I’m sure that the natural sweeteners would have worked in the recipe, but the sweetness I was looking for would not have been there. The muffins came out just as I had hoped.
I did add a splash of Splenda sweetened caramel syrup to make up the necessary amount of liquid Splenda. The original recipe called for a half teaspoon of caramel extract which I didn’t have so I used a bit of sugar free caramel syrup and added less Splenda so it wouldn’t add too much sweetness.
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Overall, the muffins were really good. Just like regular high carb ones. These muffins are perfect if you want a little sweet treat.
It’s a nice little snack for the work day. And, I love bananas so it’s a great way to get the flavor without the carbs.
I’ve heard that the need for sweets gradually declines when you follow low carb eating. Since my plan it to eat this way indefinitely, I’ll likely reach a point where the sweet cravings will go away. However, I enjoy them so I doubt I’ll give them up completely.
That’s the great thing about low carb. You get to eat what you want and not worry. And, you don’t go around hungry. So far, there have been very few foods that I’ve haven’t been able to rework into my low carb way of eating. It’s amazing what you can do with things like almonds, coconuts, and cauliflower.
Low Carb Gluten Free Banana Nut Muffins
- 1 cup almond flour
- 1/2 cup flax meal
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup walnuts, chopped
- 1 cup granular Splenda or equivalent liquid sucralose
- 2 tablespoons butter, melted
- 1 teaspoon banana extract
- 1 teaspoon sugar-free vanilla extract
- 4 tablespoons unsweetened coconut or almond milk
- 2 eggs
- In a small bowl, stir together the almond flour, flax meal, baking powder, salt, and walnuts.
- In a medium bowl, stir together melted butter, Splenda, banana extract, vanilla extract, and milk.
- Add the dry ingredients and the eggs to the butter mixture. Stir batter with a spoon until well blended.
- Divide batter evenly into paper lined or sprayed muffin pan.
- Bake at 350º for 15-20 minutes or until toothpick inserted comes out clean and tops are browned. Store leftovers in the refrigerator.
Carbs per muffin: about 2.3g