Jiffy Banana or Jiffy Pumpkin Muffins

Jiffy Banana Muffins

Jiffy Pumpkin Muffins

Delicious muffins made in a jiffy.  I love these muffins with the chocolate chips in them – especially the bottom part as many of the chips drop – pure fudgey, banana-and-chocolate-flavored heaven in a muffin. The muffins are great even without chocolate chips.  One could add a tsp or two of snipped raisins or prunes instead, if desired  Mini dark chocolate chips go further and you can use less.  A dark chocolate Lindt bar could be chopped into fine pieces to stand in as chips.

These are moderate carb - not super low, but then again, most of my muffins in the cookbook are between 5 and 6 grams if I remember correctly, so not too much extra when you look at it that way. Muffins are typically very carby things. When I was a young woman and my boys were little and we were living in Canada, I would go the Eatons Center for the day with Dan held by the hand and Jon in his pram (stroller). The first thing we would do is stop by Mmmm Muffins or the Muffin shop that Jean Pare was famous for. I loved them, but, boy they were not exactly good for us, except I didn't know that yet. I was so skinny and hardly knew the weight struggles that I would have to face later on...what with Hashimoto's Thyroiditis as well (not an excuse, but it doesn't exactly help matters, nor do the stuttering hormones as one is about to enter menopause).

5 tbsp Gluten-Free Bake Mix (75 mL)
2 tbsp erythritol (30 mL)
1/2 tsp baking powder (2 mL)
1/8 tsp salt (0.5 mL)
1 egg
2 tbsp mashed banana (30 mL)
1 tbsp heavy cream (15 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)
1 tsp olive oil (5 mL)
1/tsp vanilla extract (1 mL)
1 to 2 tbsp sugar-free chocolate chips (15 to 30 mL)
  (optional - sprinkle some chips on top of batter)

In small bowl, combine Gluten-Free Bake Mix, erythritol, baking powder and salt.  In another small bowl, whisk egg with fork and whisk in banana, heavy cream, Liquid sweetener, olive oil and vanilla extract.  Add to dry ingredients and whisk well with fork.  Stir in chocolate chips, if using.  Pour into two greased ramekins.  Nuke both together approximately 1 minute and 10 seconds, or until top springs back when touched.  Allow to cool almost completely for best taste experience.  If nuking one ramekin at a time - about 45 to 50 seconds in a powerful microwave is all one needs.

Yield:  2 muffins
1 muffin
154.0 calories
6.3 g protein
10.5 g fat
7.4 g carbs

Variation:  Jiffy Fudgy Pumpkin Muffins:  Use 3 tbsp canned pumpkin, Liquid sweetener to equal 8 tsp (40 mL) sugar, 1/2 tsp (2 mL) cinnamon and 1/tsp (1 mL) nutmeg.  Nuke 1 minute 30 seconds or undercook slightly at 1 minute 15 seconds for a super-moist, fudgey muffin. (6.2 g carbs and with chocolate chips 6.7 g carbs)

Helpful Hints:  My microwave oven is a Panasonic Inverter – 1200 Watts.  Cooking time may vary depending on your microwave oven.  These muffins taste best if allowed to cool to room temperature. 

FOR MORE GREAT MUFFIN RECIPES:  CLICK HERE {Look under muffins (sweet)}

Low-Carbing Among Friends makes money through affiliate partner links; if you click on a link, we may earn a commission.  Also we may earn from qualifying purchases made on Amazon.com.