Low Carb Macadamia Nut & Mock Banana Muffins
photo by AKillian24
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 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
directions
- 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.
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Reviews
-
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!
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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.
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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!
RECIPE SUBMITTED BY
evewitch
Charlotte, North Carolina