Low Carb Banana Choc Chip Muffins. Healthy food can be fun & delicious! Perfect for the kids (and adults alike)
By Joanne Breakfast, Dessert, Snack
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- Prep 10 MINS
- Cook 30 MINS
- Yields 12
Ingredients
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)
Important tip
Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!
Directions
1Preheat 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.
2Empty 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.
3Pour the wet mix into the dry mix and gently fold until just combined.
4Spoon the mixture into the muffin cases evently and decorate with extra banana and choc chips (optional).
5Place in the oven and bake for 25-30 minutes. Check with a skewer. After baking, remove from tin and place on cooling rack.
Chill & Slice
Storage
■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.
We always use unsweetened almond milk in our baking.
