A new day, a new low carb baking experience!

This morning while I was walking the pooch around the neighborhood, it was dreary and I kept thinking about how I really would love nothing more then to sit in a coffee shop with a book and a muffin and enjoy the morning for a few minutes hours before starting work. I have no idea what brought this on; it was probably some memory I have in my subconscious that I have long since forgotten. But then I remembered that muffins don’t mesh very well with low carb or low sugar! Hmmm…how could I ever rectify this situation?

That’s right, bake!


Please don’t count the muffins, then I will be forced to explain why I ate one before I even took the picture… =)

So I, being the multitasking home maker that I am, threw in a load of laundry, made a smoothie for breakfast, kissed the hubby goodbye, logged onto the phone queue (my job from home), and set to work altering this delicious Whole Wheat Chocolate Chip Muffin Recipe from SugarFreeMom.com. I’ve made this recipe multiple times in the past, and have always been very pleased with the results. Today I altered a few things to use some of my new ingredients, and just plain change it up a bit:

Low Carb Banana Chocolate Chip Muffins


  • 3 ripe banans, mashed
  • 2 eggs
  • 4 oz. cream cheese, softened
  • 1/2 cup unsweetened applesauce
  • 1 cup whole wheat white flour
  • 1/4 cup coconut flour (my new obsession!)
  • 3/4 cup almond meal
  • 1 tbsp flaxseed meal
  • 3/4 cup coconut milk (I increased the milk because the coconut flour can make things a little dry; the package actually says it “absorbs some liquid while it bakes” so you should add an equal amount extra liquid – in this case coconut milk – to your recipe)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 packets Stevia in the Raw
  • 1/4 cup raw honey
  • 1 cup Hershey’s Special Dark Chocolate Chips


  1. Preheat oven to 350 degrees F. Butter muffin pan (I used a regular size muffin pan, recipe made 21 medium to large sized muffins, could have made 24+ smaller-sized regular muffins)
  2. In a large bowl, mix together eggs, vanilla extract, coconut milk, applesauce, honey, and Stevia.
  3. Add cream cheese and bananas until combined.
  4. In a separate bowl mix whole wheat flour, coconut flour, almond meal, baking soda, baking powder, and salt.
  5. Slowly add dry mix into the wet mix until combined. Mix in chocolate chips
  6. Bake for 20 minutes. Check if they are done, if not, bake another 5 or so minutes (when my pan was full of 12 muffins, they needed 25 minutes. When I only had 9, they finished baking in 20 min)

135 calories, 18 g carbs each — if your mix makes 21 muffins like mine — and pure wonderful!

I’m very proud that I managed to shrink the carbs from 31 g per serving to 18 g. The originally recipe I found a few months ago was this one (a bread), but it looks like since then she’s made it into a mini muffin recipe. Super!  I will have to try this some day! I have never been a fan of mini muffins, but now that I’m trying to eat everything in moderation…it would probably be a good idea to convert to mini.

Just be careful, these things are delicious and addicting!!


2 thoughts on “A new day, a new low carb baking experience!

  1. Pingback: Rainy Days — Low Carb Banana Muffins « Low Sugar // Low Carbs // Long Runs

  2. Pingback: Product Review & A Bad Day (and moving on from that bad day!) « Low Sugar // Low Carbs // Long Runs

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