Low Carb Banana/Chocolate Chip Muffins (or Blueberry Muffins)

I have adapted this lovely recipe to be lower carbs and taste delicious. This would not suffice for a Keto diet; but for someone on a low carb diet or just trying to watch the carbs, this is a great recipe. These tasty muffins are easy to make and they freeze wonderfully. It is a great way to use up those brownish/blackish bananas everyone in the house has ignored. I usually make a double batch and freeze them and then I have enough for several weeks.

• 2 ½ cups almond meal flour (Yes, the almond meal works great, it doesn’t have to be almond flour.)
• 1/4 cup sugar substitute (I use a sugar substitute that is ½ stevia and ½ erythritol.)
• 1 ½ tsp baking powder
• 1/4 tsp salt
• 1 tsp xanthan gum (optional)
• 1/2 tsp cream of tartar (optional)
• 1/3 cup melted butter
• 1/3 cup unsweetened almond milk
• 3 large eggs
• 1/2 tsp vanilla extract
• 3/4 cup mashed bananas (usually 2 medium/big bananas) or 3/4 cup fresh or frozen blueberries (If using frozen blueberries, do not thaw.)
• 1/2 cup no sugar added chocolate chips/baking bits sweetened with stevia

1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 silicone or parchment paper muffin liners.
2. In a large bowl, stir together the almond meal flour, sugar substitute, baking powder, salt, xanthan gum and cream of tartar. (The last two ingredients I believe help with the fluffiness of the muffins. Too many low carb things are dense and not fluffy. When I added the xanthan gum and cream of tartar I got a lighter/fluffier muffin.)
3. Add in the melted butter, almond milk, eggs, and vanilla extract. Mix on medium with a beater until blended.
4. Fold in the mashed bananas and chocolate chips (or blueberries).
5. Distribute the batter evenly among the muffin cups. The baking cups should be about 3/4 full and the recipe should yield 12 muffins.
6. Bake for about 20-25 minutes until the top is golden and inserted toothpick comes out clean.

Eat and enjoy. Best to store the muffins in the refrigerator so they last longer. Freeze any extras. They heat up nicely in the microwave for about 20 seconds with a glob of butter in the middle. Delicious!