While I was grocery shopping today I decided that I wanted to make banana chocolate chip muffins. Here is what I came up with. They have a slight banana taste from the banana extract. Honestly, I think the chocolate chips hide the banana flavor. Next time, I would add more banana extract. Other than that, they taste absolutely delicious! I ground my own almonds to make almond flour. Mine was coarse, which I thought made the muffin tops even better. It gave it that 'nut texture' that banana nut muffins have traditionally with walnuts. These muffins are Extended Induction Friendly.
I got the basis of the recipe from Atkins Diet Recipes: Low Carb Banana Nut Bread.
Makes 15 Muffin Tops
Ingredients
1 stick butter, salted
4 oz. cream cheese, softened
1 C splenda, or liquid equivalent
5 eggs
1 Tablespoon banana extract
1 teaspoon vanilla extract
1 C almond flour
1/2 C flax meal
1 teaspoon baking powder
1/3 C Hershey's Sugar Free Chocolate Chips
Instructions
1. Pre-heat oven to 350 degrees F.
2. Using an electric mixer, cream the butter and cream cheese. Add the splenda and both extracts. Cream together. Add in eggs, one at a time.
3. Beat in the almond flour, flax meal, and baking powder.
4. Once combined, stir in the chocolate chips.
5. Spoon in to muffin-top pan (or whoopie pie pan). Bake for 15 minutes, or until done.
Nutrition Facts (1 Muffin Top): 189 Calories, 17 g Fat, 5.5 g Protein, 6.35 Total Carbs, 4.7 g Fiber, 1.65 Net Carbs
