- 1-3/4 cup low carb baking mix
- 1/3 cup granular Splenda
- 1/3 cup Erythritol (or use all Splenda, just count the extra carbs)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 small banana mashed
- 1/2-1 tsp imitation banana extract (to suit your own taste)
- 1/3 cup butter or extra light olive oil
- 2 eggs
- 1/4 cup chopped walnuts
In a mixing bowl combine 1 cup of baking mix, sweetener, baking powder, baking soda and salt. Add mashed banana and butter or oil and mix on low speed until well blended. Add eggs and remaining 3/4 cup of baking mix, beat on low speed again until well blended. Pour batter into a prepared 12 count muffin pan and bake at 350 for 20 minutes. Let cool in the pan about 5 minutes then remove the muffins. Eat warm with butter or cool thoroughly and store in an airtight container. These are a big hit in our home!
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