This is one from the archives. While browsing the Wheat Free recipes at the back of “Wheat Belly”, the book by Dr. William Davis, I came across an interesting looking recipe for Low Carb Muffins. In my pre-LCHF days I was a keen Baker and I honestly hate to compromise on flavour and texture when it comes to baked goods.
“I’d rather do without than eat some second-rate approximation of an original classic!”
This recipe caught my eye for a couple of reasons. I had the ingredients to hand in my kitchen (more or less!), and my Baker senses started to tingle hopefully because it looked workable!
Since turning Low Carb, I don’t eat bananas but even when I did eat them, they regularly ended up going black, unattended, and unwanted, in the fruit bowl. As a result, I have a stash of over ripe bananas bagged up in my freezer. This is a great way to store bananas that are past their best as they are perfect for making banana breads or muffins. This recipe called for one banana divided across a 10-muffin recipe so I felt it was worth adding the extra carbs to achieve texture.
Detailed below is a slightly modified form of the original recipe based on what my pantry had to offer!
Ingredients
200g Ground Almonds
30g Ground Linseeds
150g Xylithol (or equivalent non nutritive sweetener)
1 tsp Baking powder
Pinch of Sea Salt
1 Banana
2 large eggs
120 ml coconut milk (or Sour Cream)
60 ml Macadamia Oil (or Walnut Oil, Coconut Oil or Olive Oil)
140g Blueberries *
10 Raspberries *
Virgin Coconut oil spray (optional if you use silicon muffin tray or muffin cases)
(* This was based entirely on what I had in the fridge that day. The recipe can easily absorb circa 170g of in season berries. I have used new season Rhubarb to really good effect with a topping of xylitol and cinnamon sprinkled on top before baking)
Instructions
Preheat the oven to 160 C/325 F
Grease ten muffin tray cups with the Coconut Oil spray
Place all the dry ingredients in one bowl and stir to combine well. In another bowl mash the banana and then stir in the eggs, Coconut milk and the oil. Combine the wet and dry ingredients and mix well, then fold in the Blueberries.
Spoon the muffin batter into the greased muffin tray (I used a silicon muffin tray for this recipe). Press a fresh raspberry into the top of each muffin.
Bake on the middle shelf of the oven for around 40 minutes. I use a convection oven so you may need a little longer in a conventional oven. Keep an eye from around 30 minutes. No one knows your oven better than you do so I’ll let you be the judge.
Leave the muffins to cool in the muffin tray.
This recipe was beautifully moist so the cooling time in the tray allowed them to set nicely. The result was a really tasty, moist muffin with good texture that was brim full of fruity flavours. I am really looking forward to playing around with this base recipe to try out different flavours!
Low Carb Fanatic 