I have concocted a recipe for low carb, wheat free banana blueberry muffins. Obviously, nothing is as delicious as a muffin made from wheat and sugar, but I think this is an acceptable alternative for when I am craving something cakey to eat with a cup of tea. We eat low carb/wheat free in our family due to my son's diabetes and weight maintainance.
125g unsalted butter at room temperature
2 teaspoons vanilla bean extract
1 tablespoon artificial sweetener (I used Stevia)
100g almond meal
30g coconut flour - from healthfood store
200g ripe mashed bananas
1/4 teaspoon xanthan gum powder - from healthfood store
Whip butter with sweetener until pale and fluffy
Whip in eggs one at a time
Add vanilla extract, almond meal, xanthum gum and coconut flour and mix well
Add mashed bananas
Lastly, mix in blueberries - add last to prevent the blue juice from discolouring the mixture.
Divide mixture between 8 large muffin paper cases
Bake in preheated oven fro about 30 mins, or until golden.
CARBOHYDRATE PER MUFFIN = 11.27g
CARBOHYDRATE PER REGULAR LARGE MUFFIN = 69.2g
These muffins are denser than regular muffins due to the large quantites of eggs and lack of wheat flour. Xanthan gum powder is optional, but I use it to compensate for the absence of gluten. The gum seems to make the mixture more elastic and gives it a lighter texture than without it.
I use this basic recipe to make other variations of muffins and cakes. Try apple and raspberry, chocolate, orange and lemon.