Muffins are my favorite. I was once wrongly diagnosed with Diabetes for a week (#truestory), and the first thing I cried about was my irrational fear of giving up muffins.
With that said, though, it’s not the best idea to eat muffins all the time. So after a very inspiring call with my Health Coach, Talia, I started having some healthy experiments in my kitchen. And so, my Low Carb ‘Nana Muffins were born!
I can’t express how easy they were to make. Five ingredients, and twenty minutes later and you’ve got yourself a yummy, protein-packed treat!
Ingredients for 8-10 Mini Muffins:
4 very ripe bananas
4 eggs
1 tbsp cinnamon
2 tbsp agave
1/4 cups of walnuts
Instructions:
Pre-heat the oven to 350 degrees.
Crack eggs and whip ’em up. If you have a milk foamer, I like to foam it for a minute so they’re nice and fluffy.
Mash Bananas and add them into the cup of eggs.
Add in 1/4 cups of crumbled walnuts
Add in cinnamon and agave to taste. I like to add 1 tbsp cinnamon and 2 tbsp agave. Mix well.
Spray muffin tray with coconut oil (or any non-stick spray) and pour evenly.
Bake for 20 minutes at 350 degrees.
Enjoy!
P.S. Did I mention you can make them into pancakes too?! It’s the same process but on the stovetop!
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