BANANAS FOSTER MUFFINS
4 ounces almond flour (1 cup)
1/2 cup golden flax meal (2 ounces)
1 teaspoon baking powder
1/8-1/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup granular Splenda or equivalent liquid Splenda
2 tablespoons butter
1 teaspoon banana extract
1 teaspoon vanilla
1/2 teaspoon blackstrap molasses
2 tablespoons heavy cream
2 tablespoons water
2 eggs
In a small bowl, stir together the almond flour, flax meal, baking powder, cinnamon salt and granular Splenda, if using. In a medium microwave-safe bowl, melt the butter in the microwave. Stir in the liquid Splenda, if using, the extracts, molasses, cream and water. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. Bake at 350º 15 minutes, until the tops are golden brown. Serve warm or at room temperature. Store in the refrigerator.
Makes 6 servings
Can be frozen
With granular Splenda:
Per Serving: 257 Calories; 21g Fat; 8g Protein; 11.5g Carbohydrate; 4.5g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 241 Calories; 21g Fat; 8g Protein; 7.5g Carbohydrate; 4.5g Dietary Fiber; 3g Net Carbs
This is another variation of the basic almond flour/flax muffin recipe. I wasn't sure how much cinnamon to add and it turned out that I didn't use enough and couldn't really taste it. I'd use 1/2 teaspoon next time. I would also add another tablespoon or two of water for a thinner batter. I'm also finding that I don't like things quite as sweet as I used to so I might cut the sweetener back to 3/4 cup next time. In spite of all of that, these do taste very good.