The Low Carb-Banana Nut Challenge
One of my all time favorite sweets has always been banana nut muffins. The idea that a gluten-free, low glycemic alternative could be just as good was just not a foreseeable reality. Working without gluten can be a difficult and daunting task. Mainly because it’s hard to mimic the taste, texture and rise that gluten gives to baked goods. Pair that with the fact that bananas are very high in carbs and ordinarily are not allowed on a low carb diet, I knew this was going to be a challenge.
Flavor and Texture
What was missing in this low carb version I was trying to recreate was the wow factor. The flavor and texture I was wanting was just not there. It took a few tries, but I think that these are as close to a gluten version as you’ll get without actually using gluten. What’s makes them so flavorful and delicious is that I use one medium, very ripe banana. This is where all that wonderful flavor comes from that elevates them to Wow.
Most all the recipes I tried used banana extract. An artificial extract will never produce that same mouth-watering, rich flavor. Using a single, ripe banana and dividing it into 12 individual portions yields a muffin that comes in at only 4 net grams of carbs. This is something to look forward to if you are not yet past the induction phase of your diet. What makes them even better is the coconut and walnuts I added to boost the flavor and texture even more.
This muffin is not only a healthier, heartier version, but one that has all that deliciousness we crave, but often times find missing. After trying these you will never have to feel like your missing out again. Yup, they’re really that good and I always have them on hand in the freezer. They are an easy grab and go that keeps me satisfied and in check. When you share them, and you’ll want to, no one will ever guess that these are low carb, gluten-free and low glycemic. The hardest part about making them is waiting for that dang banana to get ripe. From my kitchen to yours, enjoy!