These LowER Carb Banana Choc Muffins were inspired by this recipe by the Organised Housewife.

I wanted to make a LowER Carb version of Banana Choc Muffins and add walnuts. I knew these would be slightly higher in carbs due to the banana. When I popped the original recipe into the Food Standards AUSNZ per muffin it came to 42g of carbs 😱 My tweaked version with added walnuts came to just over 8g, so not bad 😀

Banana Choc Muffins

Banana Choc Muffins

Makes 12

Ingredients

  • 1 packet of our Low Carb Chocolate Cupcake Mix
  • 2 small/medium over-ripe bananas, mashed (200g)
  • 100g chopped walnuts
  • 2 eggs
  • 200ml milk of choice (i used unsweetened almond milk)
  • 70g butter (melted)

Method

  1. Preheat the oven to 180°C and prepare a cupcake tray with 12 wrappers.
  2. Mash the bananas and set aside
  3. Empty cupcake mix and chopped walnuts into a bowl (save some to decorate)
  4. In a separate bowl, whisk together milk, eggs, melted butter and mashed banana
  5. Pour this wet mix into the dry cupcake mix and gently fold until just combined.
  6. Spoon evenly into cupcake cases and add extra walnuts on top (optional)
  7. Bake for 15-20mins or until the skewer pulls out clean.
  8. Allow cooling outside tin.
  9. Serve warm or cold – my preference is warmed up! 😀

Storage: Can be stored in the fridge for up to 5 days.

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