Banana Chocolate Chip Muffin

Easy

MACRONUTRIENT RATIO: 2:1

All-in-one Banana Nut Chocolate Chip Muffin Seal approval Gluten Free

From Laura Rohrbaugh, mom to Cadence

After being on the diet 3+ years and developing lots of recipes through trial and error, I hit on one that’s just too good not to share. My mission in creating this recipe was to develop a moist cake muffin containing all the fat, protein, and carbs in a single serving. I also wanted the muffins to freeze well or sit on a counter for a few hours without spoiling. Most of all, I wanted Cady to LOVE them!

The following is a 2:1 recipe, about 400 calories. This would make 1 mammoth muffin or 2 regular-sized muffins. Generally, I multiply this recipe by 6 and make 12 regular-sized muffins.

INGREDIENTS

7 g cream, 36%

19 g fresh banana - MASHED

4 g coconut flour, Bob's Red Mill Organic

17 g yogurt, Dannon Light & Fit Carb/Sugar Control (vanilla or strawberry work equally well)

22 g Egg Beaters, original

5 g canola oil

31 g macadamia nuts, dry roasted with salt - GROUND

4 g butter - MELTED

7 g Nestle semi-sweet chocolate chips (mini chips work best)

DIRECTIONS

1Insert paper liners into muffin tins (mammoth or regular). Preheat oven to 350 degrees. In bowl, mix melted butter, cream, yogurt, egg beaters, oil, and mashed bananas. Add sweetener to taste (~1 tsp. Sweet 10).

2In small bowl, toss chocolate chips with coconut flour (to prevent them from sinking to the bottom of the muffin). Stir in finely ground macadamia nuts. Next, add one pinch each of salt, baking soda, and baking powder.

3Fold wet ingredients into dry ingredients. Mix until just blended.

4Pour into paper-lined muffin tins.

5Bake for ~25 minutes until toothpick inserted in center is clean. Muffins will puff up and will be golden on top.