This recipe is designed to teach everyone how to make easy low carb sugar free banana muffins
Course Breakfast, Snack
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 6muffins
Ingredients
1/3cupalmond flour, or gluten free flour of choice
5TBSvital wheat glutensee notes for gluten free
1tsptapioca starch, or gluten free flour of choice
1/2tspbaking powder
1/2tspground cinnamon, optional
1/2cupgranulated stevia or sweetener of choice
1largeegg, room temperature
2smallbananas, mashed
1/4cupbutter, softened
Instructions
Preheat oven to 350 degrees. Line or spray a 6 cup muffin pan
In a medium mixing bowl whisk together almond flour, vital wheat gluten, tapioca starch, baking powder, cinnamon and stevia until fully combined and no lumps in the flour.
In a large mixer bowl whisk together butter and egg until fully combined. Add bananas and use a wooden spoon to stir until mixture is smooth
Add dry ingredients to wet ingredients and beat on low 30 seconds or until no dry ingredients remain in the bowl. Scrape down sides of the bowl and beat on low 2-3 minutes to fully activate gluten
Spoon batter into prepared muffin cups and fill about 2/3 way full. Bake 20-25 minutes or until a tester comes out clean. Let cool in the pan 5 minutes. Eat immediately or let cool completely and store in an airtight container in the refrigerator.
You can also make a bigger batch and store in the freezer. If you do this let them thaw on the counter for a few minutes do not thaw them in the microwave. You can warm them for a few seconds in the microwave after they are thawed
Notes
For Gluten Free: substitute vital wheat gluten and tapioca starch for 1/3c almond flour. Also bake muffins at 325 degrees and fill muffin cups almost full. Check muffins at 20 minutes