Welcome all! Papa G here. Today I present
one of the best low carbohydrate banana muffins you’ll ever try. With just under two and
a half net carbohydrates per muffin, and an incredible balance of texture and taste,
it’s a wonderful way to begin your morning or end your day. Let’s get
started. To a large mixing bowl, add one and a
half cups of almond flour; a granulated sugar substitute equal to one and a half
cups of regular sugar; one teaspoon of baking powder; just a bit of baking soda;
some salt; two teaspoons of ground cinnamon; and just a bit of xanthan gum.
Mix with a whisk to combine. Add to the dry ingredients, two large beaten eggs;
some melted butter; and for a little more fat, some heavy cream. Mix well until
everything is incorporated. Add 3/4 of a cup of chopped walnuts and mix that in
as well. Now instead of using real bananas, we’re gonna use real banana
extract. This will give us the banana flavor we want without all the carbohydrates.
When everything is mixed together, line a muffin pan with paper liners and add
the batter to the cups. Using a two spoon method seems to work best for me. When
the batter has been equally divided, top the muffins with the remaining walnuts –
just a little on each. Place the muffins in the middle of a preheated 350°F oven for about 25 to 30 minutes, or until a toothpick comes out clean. When they’re
done, let cool in the pan for about 5 to 10 minutes; then carefully remove the
muffins and let cool completely out of the pan. I’m not kidding when I say these are
truly the best low carbohydrate banana muffins you’ll ever try. Soft, moist, and simply
delicious. There you have it folks! My low carbohydrate banana nut muffins. All the
banana bread taste without all the carbohydrates. I hope you enjoyed this video. If you did,
please like and consider subscribing. I’ll have something new every week.
Thanks for watching and I’ll see you next time!