Prep 15 mins
Cook 25 mins
This is from Food Network's low carb chef, George Stella, and I found it in Low Carb Living Magazine. I liked these because they rose (I was afraid they wouldn't - I can't even get ordinary muffins to rise!), and the banana extract overshadows the soy flavor, which is a very good thing. These are best fresh out of the oven, but are still good for the first couple of days. The magazine says that each muffin is 8.5 net grams carb & 8.1 grams protein.
- 2 tablespoons wheat bran
- 1 tablespoon soy flour
- 1 cup soy flour
- 1⁄2 cup Splenda sugar substitute
- 1 teaspoon baking powder
- 2 eggs
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon banana extract or 1⁄2 teaspoon banana flavoring (no sugar added)
- 1⁄3 cup club soda
- 1⁄2 cup macadamia nuts, coarsely chopped
- Preheat oven to 375°F.
- Spray (6 muffin) muffin tin with vegetable oil spray.
- Mix wheat bran and 1 T soy flour, then coat the muffin tin with the mixture (do this step over a trash can!).
- Mix soy flour, Splenda, baking powder, eggs, cream, and banana extract in a large bowl with a wire whisk.
- Whisk in club soda.
- Fold in nuts.
- Fill muffin tins evenly, and bake for 20 to 25 minutes, using the toothpick test for doneness.
- The tops will be golden brown, but it is a bit hard to tell by color change since soy flour is dark.
I've never used banana extract before, and here it really does a perfect job of eliminating any 'soy' taste! These muffins are very good for being low carb! The end product is a bit 'drier' than regular muffins, however a bit of butter (spray or regular) moistens them nicely. These would also do well with some cinnamon and/or nutmeg depending on someone's taste!
I have the cookbook this one is from and there are several soy flour muffin recipes. This was the first I tried. I'm not sure about the soy flour taste in these. I don't care for it at all. In the follow up book there's a re vamped recipe for the banana muffins with almond meal, as are most of the muffin recipes. I think I prefer those, but I will say this recipe gives a more "bready" texture. Also just a note: in the book he says to use the giant 6 cup muffin pan. I got a dozen normal sized muffins with this one, and make sure you refrigerate these or they don't keep well.
I have recently been diagnosed as a diabetic and honestly I would not choose these otherwise. However I enjoyed them as they were something that I could eat and still take care of my diabetes. I am going to make another batch and this time use almonds, as I was not really too pleased with the macadamia nuts. I really think this recipe is a keeper and can be tweeked to fit pretty much whatever your looking for. I agree with the butter spray or even some spreadable butter, (that's how I ate mine). Thanks For Posting them!