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Old 03-10-2009, 07:18 AM   #31
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Do the bananas have to be almost black? Has anyone made these with bananas that are not overripe?

Thanks, I can't wait to try these.

Michelle
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Old 03-10-2009, 08:16 AM   #32
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Over-ripe bananas have a much stronger sweeter flavor than ones that aren't. This recipe is soooo great that I wouldn't chance changing it. I'm getting impatient also with my green guys! Hurry! Hurry! Hurry!
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Old 03-10-2009, 10:25 AM   #33
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Put them in a paper bag and let them sit out on the counter...they will ripe up much faster that way...These ARE so good...I froze mine due to being sick and got one out at lunch and let it thaw..just as good..

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Old 03-10-2009, 10:33 AM   #34
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I can't do these bananas muffins till later...according to ******, bananas have 27 grams of carbs (1 medium). I'll save this recipe, thanks!
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Old 03-10-2009, 10:56 AM   #35
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Quote:
Originally Posted by mac24312 View Post
Put them in a paper bag and let them sit out on the counter...they will ripe up much faster that way...These ARE so good...I froze mine due to being sick and got one out at lunch and let it thaw..just as good..

HUGS
Christina
Thanks for the tip! I will do that.
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Old 03-16-2009, 08:57 PM   #36
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Quote:
Originally Posted by NoSugarShell View Post
Do the bananas have to be almost black? Has anyone made these with bananas that are not overripe?
Hi Michelle...
Bought the banana on Friday, & it sat on the counter till tonight (Monday), and it was very soft but not anywhere near ''black''. Came out great and is definitely banana-ish.

My lovely wife loved them (and she's a hard sell with Erythritol or Coconut flour). Pulled out some homemade yogurt (half heavy cream half whole milk) to anoint them with...and we used Splenda from the Quik pack instead of Stevia...

This recipe is a keeper.

Maybe I'll let a banana go black to see if it's any better.
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Old 03-16-2009, 10:48 PM   #37
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Quote:
Originally Posted by ljguitar View Post
Hi Michelle...
Bought the banana on Friday, & it sat on the counter till tonight (Monday), and it was very soft but not anywhere near ''black''. Came out great and is definitely banana-ish.

My lovely wife loved them (and she's a hard sell with Erythritol or Coconut flour). Pulled out some homemade yogurt (half heavy cream half whole milk) to anoint them with...and we used Splenda from the Quik pack instead of Stevia...

This recipe is a keeper.

Maybe I'll let a banana go black to see if it's any better.
Your homemade yogurt sounds great, Larry. Do you use a special yogurt maker? Bet it is so rich and satisfying. Glad to hear you had success with the muffins! Good to know that a different sweetener combo works in these.
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Old 03-17-2009, 04:33 AM   #38
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I loved these muffins.. Do you have a recipe using coconut flour for blueberry muffins?? I have lots of frozen blueberries to use..
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Old 03-17-2009, 05:52 AM   #39
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Quote:
Originally Posted by ljguitar View Post
Hi Michelle...
Bought the banana on Friday, & it sat on the counter till tonight (Monday), and it was very soft but not anywhere near ''black''. Came out great and is definitely banana-ish.

My lovely wife loved them (and she's a hard sell with Erythritol or Coconut flour). Pulled out some homemade yogurt (half heavy cream half whole milk) to anoint them with...and we used Splenda from the Quik pack instead of Stevia...

This recipe is a keeper.

Maybe I'll let a banana go black to see if it's any better.
Larry - Thanks for letting me know. I bought some bananas and they are sitting on the counter just waiting for me to make these.
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Old 03-18-2009, 04:39 PM   #40
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You might be able to use chia gel as a substitute for eggs.
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Old 03-21-2009, 03:22 PM   #41
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I finally got to make these muffins, I made 1/2 of the recipe and got 6 muffins. I had one for breakfast this morning -these are delicious - very bananaery(is that a word?) and taste just like HC banana bread, only better!. I waited and waited for 1 banana to get really ripe - why is it that when you don't want them to ripen quickly, they do and when you do, they don't!!

Thanks for another great recipe Lauren .... Now for the chocolate peanut butter tart - just read that recipe - YUMMO!, can't wait!
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Old 03-23-2009, 06:43 PM   #42
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Lauren,

thanks for the recipe....i made a batch last weekend and my whole family loved them..
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Old 03-26-2009, 06:29 AM   #43
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Made these last night..and they were awesome! Whole family really loved them.
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Old 03-26-2009, 02:48 PM   #44
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I had two bananas going black on me, so I just made these muffins. Honestly, these look and taste every bit as good as any really well made high carb muffin I've ever eaten!

The pecans are a great addition, giving them just the right amount of crunchiness.

I followed Lauren's recipe to the T, except they looked done to me (and they were) after 30 minutes, so I didn't cover with foil for an additional 5 minutes. I used some oversized silicon muffin cups and got 7 large muffins. Amazing how good these are!! Thanks, Lauren
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Old 03-27-2009, 10:19 AM   #45
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Quote:
Originally Posted by Brendajm View Post
I loved these muffins.. Do you have a recipe using coconut flour for blueberry muffins?? I have lots of frozen blueberries to use..
You might be able to use the same basic recipe. I would maybe cut the cinnamon in half, replace the bananas with blueberries and add a little lemon zest. Maybe even switch out the pecans for sliced almonds or something?

Lauren - these look so dang good! I am askeered I will eat them all if I make them. Maybe I will wait until I am visiting my mom so I can take them to share and leave the rest with her!
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Old 03-28-2009, 11:03 AM   #46
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Lauren.... can these be made into blueberry muffins... lower carb ??
What do you think??
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Old 03-28-2009, 11:19 AM   #47
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these look really good.
What is the cals per muffin?
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Old 03-28-2009, 12:29 PM   #48
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So glad to hear that people are enjoying these! Coconut flour is shaping up to be a wonderful LC baking ingredients with some tinkering. Need to restock...

Quote:
Originally Posted by sweetdreams View Post
Lauren.... can these be made into blueberry muffins... lower carb ??
What do you think??
Sweeteater, please use this recipe if you'd like bluberry muffins. Just add a cup of fresh blueberries!

I'm not even sure if you'd have to separate the eggs if you want a heavy "muffin" consistency. Am trying out these cupcakes for a program with the girls in my form hall this Monday, so I will report back without results for you!
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Old 03-28-2009, 01:01 PM   #49
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I am anxiously waiting for my bananas to get black! It has been a week already!
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Old 03-29-2009, 07:34 AM   #50
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Made these last night. They were fantastic. I would give them two thumbs up, but I would drop my muffins!! LOL!!!
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Old 03-29-2009, 12:37 PM   #51
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no idea about the cals per muffin?
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Old 03-29-2009, 01:36 PM   #52
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These look wonderful. Could they be made with Splenda?
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Old 03-30-2009, 09:43 AM   #53
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Peacesoul, here is the nutritional analysis for these lovely muffins:

152.7 calories; 6.3 g protein; 11.8 g fat; 5.5 g carbs

I didn't know which Stevia Lauren uses, so did not include the 1/4 tsp in the analysis - I assume it adds next to nothing per serving.

I would think Splenda would work just fine in these muffins, Neecy, although a combination of Splenda and erythritol would be even better. I should perhaps have let Lauren answer that question, but I do know she does not experiment with Splenda, as it gives her headaches.

I'm sorely tempted to make muffins today as I have some black bananas sitting there. Such a temptation to try your recipe, Lauren....I'm supposed to be strictly low-carbing right now.
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Old 03-30-2009, 10:49 AM   #54
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I've made these twice using Splenda Quick-Packs and they were wonderful. I actually doubled the recipe and baked it in a 9X12 pan and cut into bars. I froze half and they were as good as fresh (the one I ate frozen one night when I couldn't wait for it to thaw wasn't bad either! )
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Old 03-30-2009, 12:36 PM   #55
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Quote:
Originally Posted by Jennifer Eloff View Post
Peacesoul, here is the nutritional analysis for these lovely muffins:

152.7 calories; 6.3 g protein; 11.8 g fat; 5.5 g carbs

I didn't know which Stevia Lauren uses, so did not include the 1/4 tsp in the analysis - I assume it adds next to nothing per serving.

I would think Splenda would work just fine in these muffins, Neecy, although a combination of Splenda and erythritol would be even better. I should perhaps have let Lauren answer that question, but I do know she does not experiment with Splenda, as it gives her headaches.

I'm sorely tempted to make muffins today as I have some black bananas sitting there. Such a temptation to try your recipe, Lauren....I'm supposed to be strictly low-carbing right now.
Thanks for that info, Jennifer! You are such a kind lady. Once I can get time to bake I'll try those lovely looking crackers of yours. You also said something about a gluten-free bread type concoction. I am eagerly awaiting your results for that, Jennifer! You are such an inspirational creative chef.

Good to know that it works with Splenda, Grace!

Libbysmom, are your bananas black yet?

These muffins are really good straight from the fridge, too. Haven't made them lately since I tend to overeat muffins like no other treat. Glad LCFers have had success with the recipe!
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Old 03-30-2009, 02:52 PM   #56
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Quote:
Originally Posted by Jennifer Eloff View Post
Peacesoul, here is the nutritional analysis for these lovely muffins:

152.7 calories; 6.3 g protein; 11.8 g fat; 5.5 g carbs

I didn't know which Stevia Lauren uses, so did not include the 1/4 tsp in the analysis - I assume it adds next to nothing per serving.

I would think Splenda would work just fine in these muffins, Neecy, although a combination of Splenda and erythritol would be even better. I should perhaps have let Lauren answer that question, but I do know she does not experiment with Splenda, as it gives her headaches.

I'm sorely tempted to make muffins today as I have some black bananas sitting there. Such a temptation to try your recipe, Lauren....I'm supposed to be strictly low-carbing right now.
thanks so much :-)
I'll buy some coconut flour and try these out.

Oh and also, I make great banana bread and don't use any sugar and find the bananas make it sweet enough. has anyone every tried these without a sweetener?
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Old 03-30-2009, 05:46 PM   #57
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Lauren, I made your muffins as stated and found the batter to be liquidy (I assume in hindsight looking at the pics, that this was the way it was meant to be?) - anyway instead of running back to check the recipe on the computer, I overreacted and then added 1/2 cup almond four and another 1/4 cup coconut flour. I also added 1/3 cup Splenda (in addition to the erythritol) and about 1/4 cup raisins (optional) and skipped the walnuts. The combination of coconut and banana is super! I love the flavor. I thought they were better tasting once cool. Anyway, that's a variation for the future on your recipe and the carbs went up to 6.8 g (without raisins, with raisins 9 grams ) and 163 cal without raisins. So, I want you to know, Lauren, today temptation overcame me.....I overdid it and, like you, muffins are a weakness for me too.

Hope you don't mind too much that I played with the original recipe which people have had wonderful success with from reading this thread. I wanted you to know that I did attempt making these muffins today and that the "accidental" variation on your recipe is actually very nice too. I will follow up on the gluten-free bread recipe idea I have one of these days, and maybe it will be something that you would enjoy, although don't get your hopes up too high, as I'm not sure yet how it will turn out. I will let you know when I get around to it - hopefully, not too long from now.
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Old 04-01-2009, 06:17 PM   #58
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Made these and they came out awesome They were super tender and delish. I had a bag of frozen very ripe bananas in the freezer (I use in kids smoothies' or to make them banana "ice cream" for them....really just a super thick banana smoothie), so I pulled out two from there.

We only baked for 30 mins in a Pampered Chef stoneware muffin pan. They were awesome. We had a little family tea party...unsweetened decaf tea for all of us, accompanied by muffins with butter

This is a total keeper for sure. They were delish by any standard for a muffin, low carb or not
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Old 04-01-2009, 08:22 PM   #59
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I made these and discovered that they're a lot better cold than right out of the oven. In fact, after they're cold they are really very good. Thanks for the recipe - it's nice to have such a variety of goodies to choose from
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Old 04-07-2009, 02:17 PM   #60
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Just wanted to mention, my muffin batter looked too liquidy, because my coconut flour was different to the one Lauren uses. All coconut flours are not created equal. Some absorb liquid like crazy and mine doesn't for whatever reason. I'm sorry to have said anything at all. Everyone else is having good success with these muffins, and so did I with my tweaks and my funny coconut flour.

Lauren, keep up the wonderful work.
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