TWO FABULOUS BANANA BREAD MUFFIN RECIPES

TWO FABULOUS BANANA BREAD MUFFIN RECIPES

SOUR CREAM BANANA BREAD MUFFINS

Here is the story of these two batches of banana bread muffins. I asked Ian to buy 4 bananas and instead he bought two bunches of bananas - way more than we could eat. So that gave me the perfect excuse to bake muffins. I actually baked 3 batches of different banana muffins. I am sharing two recipes here. The other is quite different - a Banana Crumb muffin recipe that I will share soonish.

Use ripe to very ripe bananas for these banana bread muffins.

I like to add chocolate chips to my banana muffins, but you could add chopped walnuts or pecans or you could simply leave them plain. The Banana Crumb Muffin recipe that I will share soon has nothing in them and is a super recipe as well.

The Sour Cream Banana Bread muffins are fairly light in texture with a super flavor, plus they rise quite well. You can keep these out at room temperature for 24 hours but after that they need to be refrigerated as there is no preservative like sugar in them.

This recipe makes 14 large muffins. I added cinnamon as I think it goes so well with banana bread in any case. I also added a little extra vanilla extract. I didn't use a lot of butter in these, as it was not necessary with all the sour cream and mashed banana in them, plus almond flour is not devoid of fat like white flour. As a result, these were moist banana muffins with great flavor.

Ingredients:

¹/₄cup butter, softened (60 mL)

Liquid sweetener to equal 1 cup sugar (250 mL)

¹/₄cup allulose blend sweetener (60 mL)

1 cup mashed banana (250 mL)

³/₄cup sour cream (175 mL)

2 tsp vanilla extract (10 mL)

3 large eggs

2¹/₂cups Gluten-Free Bake Mix 2, (625 mL)

OR 2³/₄cups (675 mL) Keto Bake Mix, OR

almond flour PLUS ¹/₄cup oat fiber (60 mL)

1¹/₂tsp cinnamon (7 mL)

1 tsp baking powder (5 mL)

¹/₂tsp baking soda (2 mL)

¹/₄tsp salt (1 mL)

¹/₃cup sugar-free chocolate chips, OR this one (75 mL), OR

¹/₂cup chopped pecans or walnuts, optional (125 mL)

Instructions:

Preheat the oven to 350°F (180°C).

In bowl with mixer, or in food processor, mix butter, liquid sweetener, allulose blend sweetener, mashed banana, sour cream and vanilla extract together. Add eggs one at a time, beating in between.

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR alternative, cinnamon, baking powder, baking soda and salt. Add to wet ingredients and mix until combined. Stir in chocolate chips, pecans or walnuts. Fill 14 well-greased muffin cup molds. Add 2 or 3 extra chocolate chips to the tops of the muffins, if desired. Bake 15 to 20 minutes or until cake tester comes out clean.

Yield: 14 muffins

1 serving

171.9 calories

5.1 g protein

12.5 g fat

0.3 g fiber

8.7 g net carbs

CREAM CHEESE BANANA BREAD MUFFINS

These are unusual, tasty, slightly denser banana bread muffins than in the above recipe. These muffins have a full 8 oz of cream cheese in them; however, the recipe makes 18 muffins.

Not only do these muffins have cream cheese in them, but they also have half a cup of butter in them. The butter and cream cheese give the muffins great flavor and produce rich, denser muffins. Chocolate chips are optional, but a very nice addition, in my opinion. If you opt to leave them out, you may get one less muffin.

Since these muffins get even denser when chilled, I like to take one out and nuke it in the microwave oven for 10 seconds before enjoying again.

It is true that these muffins are moderate in carbs. These are great for moderate low-carbers and even high-carbers will love these, as will children who are able to enjoy more good carbs.

Ingredients:

¹/₂cup butter, softened (125 mL)

8 oz cream cheese (250 g)

Liquid sweetener to equal 1²/₃cups sugar (400 mL)

¹/₃cup allulose blend sweetener (75 mL)

3 large eggs

1 tsp vanilla extract (5 mL)

1 cup mashed banana (250 mL)

3¹/₄cups Gluten-Free Bake Mix 2, OR (800 mL)

3¹/₂cups Keto Bake Mix, OR almond flour (875 mL)

PLUS ¹/₃cup oat fiber (75 mL)

2 tsp baking powder (10 mL)

¹/₂tsp baking soda (2 mL)

¹/₄tsp salt (1 mL)

¹/₂cup sugar-free chocolate chips, optional (125 mL)

Instructions:

Preheat the oven to 350°F (180°C).

In bowl with mixer or in food processor, mix butter, cream cheese, liquid sweetener, allulose blend sweetener, eggs and vanilla extract. Add mashed bananas; mix.

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

Add dry ingredients to wet ingredients; mix. Stir in chocolate chips, keeping some for the tops of the muffins, if desired. Fill 18 well-greased muffin cup molds about ³/₄full. Top each muffin with 2 or 3 reserved chocolate chips. Bake about 20 minutes, or until a knife or cake tester inserted in center of one of the muffins comes out clean. Keep at room temperature 15 hours, if desired, but after that they should be refrigerated. Nuke a chilled muffin 10 seconds to enjoy again.

Yield: 18 muffins

1 serving

203.7 calories

5.7 g protein

16.4 g fat

0.2 g fiber

7.7 g net carbs

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