These banana bread muffins are low in carbs and simple sugars, making them a perfect for breakfast on the run or a great snacking option any time of day. This low carb recipe makes 12 regular sized muffins or 24 mini muffins.
¼cuperythritolor other cup-for-cup sugar substitute
½teaspoonKosher salt
1 ½tablespoonsbaking powder
½teaspoonground nutmeg
1teaspoonground cinnamon
1large egg
1 ½cupswater
2ripe bananasmashed
1teaspoonvanilla extract
1tablespooncanola oil
½cupunsweetened applesauce
Instructions
Preheat oven to 350 F; Line 24 standard sized muffin cups with papers or spray lightly with nonstick spray.
In large mixing bowl, whisk together flours, erythritol, salt, cinnamon, nutmeg, and baking powder. Make a well in center of ingredients and set aside.
In medium bowl, combine egg, oil, water, applesauce, mashed banana, and vanilla extract. Whisk until well combined; Pour wet contents into bowl with dry ingredients and stir with wooden spoon until all baking mix has been incorporated.
Place 3 Tablespoons batter into each cup and bake for 22-24 minutes, or until toothpick inserted into center of muffin comes out clean. - Remove pan from oven and allow muffins to cool in pan for 3 minutes, then transfer to wire rack to cool completely
Notes
The nutritional information was compiled from information listed on the My Fitness Pal website and may or may not be completely accurate. Nutritional information could vary depending on ingredients used.1 regular sized muffin has 10.5 net grams of carbohydrates 1 mini sized muffin has 5.25 net grams of carbohydrates