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Low Carb Gluten Free Banana Nut Muffins
 Low Carb Banana Walnut Muffins Although I typically stay away from artificial sweeteners, I made some banana muffins a couple weeks ago with Splenda. I wanted them to have that intense sweetness that bananas are known for which is why I chose to use liquid Splenda instead of erythritol and stevia. I’m sure that the natural sweeteners would have worked in the recipe, but the sweetness I was looking for would not have been there. The muffins came out just as I had hoped. I did add a splash of Splenda sweetened caramel syrup to make up the necessary amount of liquid Splenda. The original recipe called for a half teaspoon of caramel extract which I didn’t have so I used a bit of sugar free caramel syrup and added less Splenda so it wouldn’t add too much sweetness. Overall, the muffins were really good. Just like regular high carb ones.  Low Carb Gluten Free Banana Nut Muffin Low Carb Banana Nut Muffins 1 cup almond flour In a small bowl, stir together the almond flour, flax meal, baking powder, salt, and walnuts. In a medium bowl, stir together melted butter, Splenda, banana extract, vanilla extract, and milk. Add the dry ingredients and the eggs to the butter mixture. Stir batter with a spoon until well blended. Divide batter evenly into paper lined or sprayed muffin pan. Bake at 350º for 15-20 minutes or until toothpick inserted comes out clean and tops are browned. Store leftovers in the refrigerator. Makes about 7 muffins
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