Go ahead, have a muffin!
LOW CARB Banana Walnut Muffins from the FAT TO SKINNY Sugar Free Bakery Book.
Ingredients
2 cups Now brand un-blanched almond flour
1 tablespoon baking powder
2 teaspoons banana extract
½ teaspoon salt
¼ cup butter softened
12 drops FAT TO SKINNY ZERO sweetener
¼ cup sugar free maple syrup
2 eggs
½ cup heavy whipping cream
½ cup chopped walnuts
Makes 18 large muffins
Directions
1. Preheat oven to 375 degrees.
2. Line muffin pan with paper baking cups.
3. In a medium size bowl, mix the almond flour, baking powder, and salt together.
4. In a mixing bowl cream the butter and ZERO together until light and fluffy.
5. Stir in the maple syrup and the eggs and beat until mixed.
6. Add the flour mixture alternately with the whipping cream and mix well.
7. Stir in the walnuts.
8. Spoon the batter into the muffin pan filling each about ¾ full.
9. Bake at 375 degrees for 18-20 minutes or until toothpick inserted in center comes out clean.
10. Put on wire rack to cool.
11. Cool completely before serving so they can set.
TIP- If you overcook these they will be crumbly.
