Lower Carb Banana Protein Muffins Food
LOWER-CARB BANANA PROTEIN MUFFINS
These delicious muffins make a great grab-and-go breakfast or snack. You can jazz them up by adding chocolate chips, nuts, chia seeds, etc!
Provided by jamjar
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 55m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
- Mix oats, bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla extract, stevia, cinnamon, maple-flavored extract, baking powder, and baking soda in a stand mixer or food processor until batter is smooth. Fill each muffin cup 3/4-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool muffins in the muffin cups for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 155 calories, Carbohydrate 17.8 g, Cholesterol 24.8 mg, Fat 7.6 g, Fiber 3.1 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 87.2 mg, Sugar 7.3 g
LOW CARB BLUEBERRY BANANA MUFFINS
Make and share this Low Carb Blueberry Banana Muffins recipe from Food.com.
Provided by 998171
Categories Quick Breads
Time 1h
Yield 24 Muffins, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 and grease muffin tin.
- Blend banana and set aside.
- mix all wet ingredients together one at a time except bananas.
- Add dry ingredients.
- mix in bananas and fold in the blueberries by hand.
- bake 25-30min.
- store in refrigerator or freezer.
Nutrition Facts : Calories 111.7, Fat 2.1, SaturatedFat 0.8, Cholesterol 33.6, Sodium 74.7, Carbohydrate 19.6, Fiber 1.9, Sugar 4.6, Protein 4
LOW CARB MACADAMIA NUT & MOCK BANANA MUFFINS
This is from Food Network's low carb chef, George Stella, and I found it in Low Carb Living Magazine. I liked these because they rose (I was afraid they wouldn't - I can't even get ordinary muffins to rise!), and the banana extract overshadows the soy flavor, which is a very good thing. These are best fresh out of the oven, but are still good for the first couple of days. The magazine says that each muffin is 8.5 net grams carb & 8.1 grams protein.
Provided by evewitch
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Spray (6 muffin) muffin tin with vegetable oil spray.
- Mix wheat bran and 1 T soy flour, then coat the muffin tin with the mixture (do this step over a trash can!).
- Mix soy flour, Splenda, baking powder, eggs, cream, and banana extract in a large bowl with a wire whisk.
- Whisk in club soda.
- Fold in nuts.
- Fill muffin tins evenly, and bake for 20 to 25 minutes, using the toothpick test for doneness.
- The tops will be golden brown, but it is a bit hard to tell by color change since soy flour is dark.
Nutrition Facts : Calories 243.1, Fat 20.8, SaturatedFat 6.9, Cholesterol 97.7, Sodium 96.6, Carbohydrate 7.8, Fiber 1.5, Sugar 0.7, Protein 9.3
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