Banana Muffins-Low Carb – a delicious recipe with eggs, butter, mayonnaise, vanilla, banana syrup, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Prep the muffin pan by inserting foil cupcakes cups or spray with cooking spray.
3
DO NOT use paper cupcake liners, or they will become part of the muffin- inseparable!
4
Beat eggs and add the melted butter slowly while continuing to beat the eggs.
5
Then add in the Davinci syrup and water and mix.
6
In a separate bowl, combine Atkins Bake Mix, flax meal, baking powder, salt and mix to evenly distribute baking powder.
7
Stir in the wet ingredients and mix well, Divide the batter into 12 muffin cups, and bake for 30 minutes.
8
Done when toothpick comes out clean.
9
OR you could use a loaf pan.
10
They should be stored in the fridge, and they also freeze well.
11
You can also use any other flavors.
12
I've made cranberry and green apple.
1062
kcal
Calories
97
g
Fat
31
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 large eggs, 3/4 cup butter, melted, 4 tablespoons mayonnaise, 2 teaspoons vanilla, and more.
Yes, Banana Muffins-Low Carb falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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