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Prep Time: 30 Minutes Cook Time: 37 Minutes |
Ready In: 67 Minutes Servings: 4 |
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These are the ultimate banana muffins that leave you with a sublime satisfied Cheshire smile on your face. The key is to chop the ripe - yet firm bananas instead of schmusshing them. When you bite into one of these buttery muffins you get a rich smooth treat of banana chunks inside the muffin, that combined with the carob malt ball & macadamia nut topping...yummy. You really should use a little Pyrex custard cup and make a bakers dozen so you can have one all to yourself. This recipe started because my roommate Jenny was going to toss out two perfectly wonderful ripe bananas last night - so I said, No! I will make breakfast muffins for all of us! yeh - they loved them. Ingredients:
2 cups arrowhead mills baking mix |
1/2 cup xylitol sugar substitute |
1 teaspoon minced candied ginger |
1/4 teaspoon allspice |
1/2 teaspoon cinnamon |
1/2 teaspoon kosher salt |
1 (8 ounce) container of continental plain yogurt |
1/4 cup wonderslim fat & egg substitute |
1/4 cup melted butter |
1/4 cup filtered water |
1/4 cup soymilk |
1/4 teaspoon vanilla |
1/4 teaspoon banana extract |
2 bananas, chopped into 1/2 pieces |
7 malted milk balls, coarsely crushed |
2 tablespoons turbinado sugar |
1/4 cup macadamia nuts, chopped |
Directions:
1. Preheat oven to 350°F and place a small Pyrex dish of water on the bottom rack.
2. Prep the muffin cups: butter muffin cups and line the bottom with parchment paper circles and place on a cookie sheet.
3. Mix first 6 dry ingredients in bowl 1.
4. Mix next 7 wet ingredients in bowl 2.
5. Stir chopped bananas into bowl 1.
6. Combine wet ingredients into the dry ingredients and stir thoroughly taking care to NOT over mix and NOT to mash the bananas.
7. Immediately spoon evenly into the prepared muffin cups.
8. Spoon topping mix on top of each muffin.
9. Bake at 350°F for 33 – 37 minutes.
10. Cool in pans a few minutes before turning out onto cooling rack and serving warm.
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