These muffins are moist and have a rich, nutty flavor. We recommend this recipe for anyone with Type 1 diabetes. Although they don't bake up very high, these muffins are low in carbs and are very filling. Since they are made with agave, peanut butter, and almond flour, their glycemic index is much lower than most breakfast foods. We've found can help reduce the post-breakfast blood sugar spike.
Add mashed banana and vanilla extract and beat until combined.
125g / 1 ¼ cup almond flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Add to bowl. Beat on low speed until well combined.
Using a ¼ cup measure, pour into muffin pan. Bake at 375°F until muffins are golden brown and a toothpick inserted into the center comes out clean, about 18 to 20 minutes. If you have an instant read thermometer, the interiors should reach 200°F.
Remove from oven and let cool in pan for 5 minutes. Gently remove from pan and let cool completely on wire rack.
Muffins will keep in an airtight container for 5 days.
From MakeBetterFood.com. . (makebetterfood.com/recipes/low-carb-almond-breakfast-muffins/).
Preheat oven to 375°F. Lightly grease a muffin tin with cooking spray.
In a large bowl, beat yogurt, peanut butter, sugar, and Agave syrup with an electric hand mixer until well combined.
Add egg and beat well with electric hand mixer.
Add mashed banana and vanilla extract and beat until combined.
Add to bowl. Beat on low speed until well combined.
Using a ¼ cup measure, pour into muffin pan. Bake at 375°F until muffins are golden brown and a toothpick inserted into the center comes out clean, about 18 to 20 minutes. If you have an instant read thermometer, the interiors should reach 200°F.
Remove from oven and let cool in pan for 5 minutes. Gently remove from pan and let cool completely on wire rack.
Muffins will keep in an airtight container for 5 days.
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