Oh My Banana Muffin lol…these were so good. Doing this blog, making recipes, there are always those that turn out “ok” and you end up disappointed and have to go back to the drawing board. I have made banana breads before, and they were good, but not like these. THESE banana muffins are so so yummy. There are only a few Enjoy Life Chocolate Chips for an added sweetness, a small amount of chopped walnuts, and the perfect amount of ripe banana without going overboard.
Everything I post is good, otherwise I wouldn’t put it up, some of my photos aren’t the greatest but they still taste really good. However, there are a few things I LOVE. As far as sweets go, I can tell you my top three are these muffins, the Awesome Chocolate Chip Cookies (I have made other peoples “top rated” Paleo cookies, and I like these so much more) and the Berry Pecan Cheesecake Bars. Those are dangerous, but a clean cheat because they fit within the lifestyle. Yum 🙂
So enough about that…this is how you make these muffins!
2 ripe bananas
2 eggs, separated
1/3 cup sugar substitute (see notes below)
1/4 cup melted coconut butter
1 tsp vanilla
1/2 cup unsweetened almond milk
1/3 cup coconut flour
1 cup almond flour
1 tsp baking soda
1 tsp baking powder
1/3 cup walnuts, smashed or finely chopped
1/3 cup Enjoy Life Dark Chocolate Chips
Note about sugar: You can use any sweetener you prefer based on your lifestyle. I do suggest using Stevia leaf, Swerve or Coconut Sugar. If you would like to use Raw Honey that is fine too. Please stay away from chemical sweeteners if you can, like Splenda for example.
Preheat your oven to 350 degrees
Line a cupcake tin with 12 cupcake liners and set aside.
In a large bowl, break up the 2 bananas into chunks, and add 2 egg yolks, Stevia or Honey (whatever you are using), the melted coconut butter, vanilla and almond milk. Use your hand mixer and beat together until smooth.
Next add in the coconut flour, almond flour, baking soda and baking powder. Whisk together until combined.
You should have your 2 egg whites set aside in a bowl. Whisk these together until foamy, right before peaks start to form. You do not need it to be that stiff, just doubled and foamy. Add these egg whites to the mixture, and beat together again until combined.
Add in most of your walnuts, leave about 2 Tbsp to add to the top of your muffins, and add the chocolate chips. Fold into the mixture.
Spoon your mixture into the cupcake liners so they are 3/4 the way full. Then sprinkle the rest of your walnuts on top.
Place the muffins on the middle rack of your oven, and bake for 25 to 30 minutes until they turn golden brown and a toothpick comes out clean in the middle.
When they are done, remove from the pan and place on a cooling rack. All low carb baked goods taste best once cooled, it gives the muffin time to come together and set.
Recipe makes 12 muffins
Each muffin has 5.86 net carbs
*Please note: My carb count is based on the products I used. The count may vary for each person depending on the brand of product you use. I use all organic ingredients in my baking.