Low Carb Banana Choc Chip Muffins
1 pack of Low Carb Banana Bread
- 2 large overripe bananas, mashed (approx. 200g)
- 2 large eggs
- 1/2 cup milk of choice
- 125g butter, melted
1/3 cup 99% Sugar-Free Choc Chips (50g)
Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!
Getting the best Banana Bread
Preheat a fan-forced oven to 160°C and prepare a muffin tin with muffin wrappers, if using patty cases, give them a spray to avoid sticking, or use a silicone muffin/ cupcake tin.
Empty the pack of banana bread mix into a large bowl, and add the choc chips. In a separate bowl, whisk together eggs, melted butter, milk and mashed banana.
Pour the wet mix into the dry mix and gently fold until just combined.
Spoon the mixture into the muffin cases evently and decorate with extra banana and choc chips (optional).
Place in the oven and bake for 25-30 minutes. Check with a skewer. After baking, remove from tin and place on cooling rack.
Low Carb Banana Choc Chip Muffins must be stored in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) for up to 3 months.
Calories 212, Protein 8 grams, Fat 11.8 grams, Saturated Fat 7.2 grams, Carbs 11.6 grams, Sugar 2.9 grams, Sodium 76 milligrams