Rich chocolate muffins with a hint of banana flavor.  Breakfast could not come soon enough when I made these.  They are great at room temperature. Chocolate chips can be omitted if desired.  However, they add another dimension of extra chocolatey goodness if that’s what you like.  Choczero chocolate chips are now available and the good news is that they are made without sugar alcohols.  These are made with real banana, so they are a little higher in carbs, but good carbs.  These are great for pre-maintenance, maintenance levels and for children.  Yummy!  My daughter-in-law uses my banana bread recipe also made with real banana and she lost 20 lbs recently.  It depends on the individual and how carb-sensitive they are.  She is not diabetic.

13/cups Gluten-Free Bake Mix 2, OR 2 cups Keto Bake Mix (425 mL)

6 tbsp cocoa (90 mL)

1 tsp baking powder (5 mL)

1 tsp baking soda (5 mL)

1/8 tsp salt (0.5 mL)

3 eggs

Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)

1/4 cup whipping cream (60 mL)

1/4 cup powdered sweetener of choice (60 mL)

1/2 cup sour cream (125 mL)

3 tbsp coconut oil, melted (35 mL)

11/2 tsp vanilla extract (7 mL)

1 cup mashed banana (250 mL)

2/3 cup sugar-free chocolate chips, OR this one, OR (150 mL)

  chopped walnuts (optional)


Preheat the oven to 350°F (180°C). 

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, cocoa, baking powder and, baking soda and salt. 

In food processor or in bowl with mixer, beat eggs, liquid sweetener, sour cream, whipping cream, powdered sweetener, coconut oil and vanilla extract together. Add dry ingredients; process.  Stir in mashed banana and beat briefly, and then stir in the chocolate chips, if using.  Fill 12 well-greased muffin cups with the muffin batter.  Bake 15 to 18 minutes or until a dinner knife or cake tester inserted in a muffin comes out clean.

Yield:  12 servings

1 serving/Keto Bake Mix

176.1 calories

5.3 g protein

13.1 g fat

1.6 g fiber

8.8/7.8 g net carbs


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