Banana Bread Muffins w/pics - Page 2

NoSugarShell · 03-10-2009, 07:18 AM

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

Grace · 03-10-2009, 08:16 AM

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!

mac24312 · 03-10-2009, 10:25 AM

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

BlueTopaz · 03-10-2009, 10:33 AM

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!

NoSugarShell · 03-10-2009, 10:56 AM

Quote:

Originally Posted by mac24312

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.

ljguitar · 03-16-2009, 08:57 PM

Quote:

Originally Posted by NoSugarShell

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.

jacksmixedtape · 03-16-2009, 10:48 PM

Quote:

Originally Posted by ljguitar

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.

Brendajm · 03-17-2009, 04:33 AM

I loved these muffins.. Do you have a recipe using coconut flour for blueberry muffins?? I have lots of frozen blueberries to use..

NoSugarShell · 03-17-2009, 05:52 AM

Quote:

Originally Posted by ljguitar

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.

Soobee · 03-18-2009, 04:39 PM

You might be able to use chia gel as a substitute for eggs.

Tweaker Geek · 03-21-2009, 03:22 PM

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!

mslaster · 03-23-2009, 06:43 PM

Lauren,

thanks for the recipe....i made a batch last weekend and my whole family loved them..

NoSugarShell · 03-26-2009, 06:29 AM

Made these last night..and they were awesome! Whole family really loved them.

jill72 · 03-26-2009, 02:48 PM

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

pocahontas · 03-27-2009, 10:19 AM

Quote:

Originally Posted by Brendajm

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!

sweetdreams · 03-28-2009, 11:03 AM

Lauren.... can these be made into blueberry muffins... lower carb ??
What do you think??

Peacesoul · 03-28-2009, 11:19 AM

these look really good.
What is the cals per muffin?

jacksmixedtape · 03-28-2009, 12:29 PM

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

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!

libbysmom · 03-28-2009, 01:01 PM

I am anxiously waiting for my bananas to get black! It has been a week already!

Heifetzbass · 03-29-2009, 07:34 AM

Made these last night. They were fantastic. I would give them two thumbs up, but I would drop my muffins!! LOL!!!

Peacesoul · 03-29-2009, 12:37 PM

no idea about the cals per muffin?

DeltaSierra · 03-29-2009, 01:36 PM

These look wonderful. Could they be made with Splenda?

Jennifer Eloff · 03-30-2009, 09:43 AM

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.

Grace · 03-30-2009, 10:49 AM

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!

)

jacksmixedtape · 03-30-2009, 12:36 PM

Quote:

Originally Posted by Jennifer Eloff

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!

Peacesoul · 03-30-2009, 02:52 PM

Quote:

Originally Posted by Jennifer Eloff

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?

Jennifer Eloff · 03-30-2009, 05:46 PM

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.

brittone2 · 04-01-2009, 06:17 PM

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

jlatislaw · 04-01-2009, 08:22 PM

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

Jennifer Eloff · 04-07-2009, 02:17 PM

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.

03-21-2009, 03:22 PM	#41
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,713 Gallery: Tweaker Geek	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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03-10-2009, 07:18 AM	#31
NoSugarShell Major LCF Poster! Join Date: Feb 2007 Location: Hurst, TX Posts: 1,338 Gallery: NoSugarShell Stats: 138/128.8/110 5'0 WOE: JUDDD/Gluten free Start Date: Feb 25, 2013	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

03-10-2009, 08:16 AM	#32
Grace Senior LCF Member Join Date: Mar 2002 Location: Southeast Oklahoma Posts: 396 Gallery: Grace	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!

03-10-2009, 10:25 AM	#33
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,563 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	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

03-10-2009, 10:33 AM	#34
BlueTopaz Blabbermouth!!! Join Date: Apr 2008 Location: NE PA Posts: 5,084 Gallery: BlueTopaz Stats: 160/156/140 WOE: whatever works Start Date: 10 years ago - Height 5' 7"	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!

03-17-2009, 04:33 AM	#38
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,603 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	I loved these muffins.. Do you have a recipe using coconut flour for blueberry muffins?? I have lots of frozen blueberries to use..

03-18-2009, 04:39 PM	#40
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,894 Gallery: Soobee WOE: Atkins Start Date: September 2000	You might be able to use chia gel as a substitute for eggs.

03-23-2009, 06:43 PM	#42
mslaster Senior LCF Member Join Date: Jun 2004 Posts: 148 Gallery: mslaster	Lauren, thanks for the recipe....i made a batch last weekend and my whole family loved them..

03-26-2009, 06:29 AM	#43
NoSugarShell Major LCF Poster! Join Date: Feb 2007 Location: Hurst, TX Posts: 1,338 Gallery: NoSugarShell Stats: 138/128.8/110 5'0 WOE: JUDDD/Gluten free Start Date: Feb 25, 2013	Made these last night..and they were awesome! Whole family really loved them.

03-26-2009, 02:48 PM	#44
jill72 Senior LCF Member Join Date: Nov 2008 Posts: 423 Gallery: jill72 Stats: 162/125/120's WOE: Atkins Start Date: 10/31/08	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

03-28-2009, 11:03 AM	#46
sweetdreams Senior LCF Member Join Date: Oct 2008 Posts: 299 Gallery: sweetdreams	Lauren.... can these be made into blueberry muffins... lower carb ?? What do you think??

03-29-2009, 12:37 PM	#51
Peacesoul MAJOR LCF POSTER! Join Date: Jan 2009 Location: Montreal. Canada Posts: 1,131 Gallery: Peacesoul Stats: Coming up on 43yrs old...ekk! WOE: smart	no idea about the cals per muffin?

03-28-2009, 11:19 AM	#47
Peacesoul MAJOR LCF POSTER! Join Date: Jan 2009 Location: Montreal. Canada Posts: 1,131 Gallery: Peacesoul Stats: Coming up on 43yrs old...ekk! WOE: smart	these look really good. What is the cals per muffin?

03-28-2009, 01:01 PM	#49
libbysmom Senior LCF Member Join Date: Jun 2001 Location: Columbus, Ohio Posts: 181 Gallery: libbysmom Stats: 226/217/140 WOE: Atkins Start Date: Restart 1/25/09	I am anxiously waiting for my bananas to get black! It has been a week already!

03-29-2009, 07:34 AM	#50
Heifetzbass Junior LCF Member Join Date: Mar 2009 Location: Greenville, SC. Posts: 13 Gallery: Heifetzbass Stats: 235 WOE: Low Carb / Type II. Start Date: 7/20/07	Made these last night. They were fantastic. I would give them two thumbs up, but I would drop my muffins!! LOL!!!

03-29-2009, 01:36 PM	#52
DeltaSierra Purgatory escapee Join Date: Sep 2008 Location: New England Posts: 6,304 Gallery: DeltaSierra Stats: Too much/Still too much/Perfect WOE: Atkins	These look wonderful. Could they be made with Splenda?

03-30-2009, 09:43 AM	#53
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	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.

03-30-2009, 10:49 AM	#54
Grace Senior LCF Member Join Date: Mar 2002 Location: Southeast Oklahoma Posts: 396 Gallery: Grace	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! )

03-30-2009, 05:46 PM	#57
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	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.

04-01-2009, 06:17 PM	#58
brittone2 Senior LCF Member Join Date: Mar 2008 Posts: 700 Gallery: brittone2	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

04-01-2009, 08:22 PM	#59
jlatislaw Major LCF Poster! Join Date: Jul 2002 Location: SW Mich Posts: 1,497 Gallery: jlatislaw WOE: JUDDD Start Date: June 18, 2012	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

04-07-2009, 02:17 PM	#60
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	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.