I'm flying home for a visit tomorrow, and Tall Guy will be all alone. -Boohoo, you'll cry every day, won't you?
Anyway, I've been filling the freezer with soup and other leftovers, packed into single-serving containers, and I thought it would be nice to leave some treats as well. Tall Guy loves bananas. And he loves muffins. So... banana muffins I made, using Gayle's low-carb recipe video. We're not on a low-carb diet, but we do watch what we eat, and this recipe is sugar and wheat free! Aren't I a nice wife?
We tried them out for dessert after lunch today, and the verdict is... delicious! I think I've found my new post-yoga snack, so nice with a cup of tea.
|photo by gayle|
Here's what I did:
- I subbed the Atkins flour with buckwheat flour, so mine are a littler darker. You could probably use flax or maybe even all almond meal if that's what you have on hand, but if you're watching carbs, note that the carb count will change.
- I used two bananas, since they were both there on the counter, starting to go off.
- I used regular milk, since that's what was open in the fridge. I had never curdled milk with vinegar - much handier than slicing open a lemon every time you want a buttermilk consistency!
*NOTE, if you will be mixing this in your vita-mix blender, as I was, skip the re-blending of the almond meal. If you're not careful, you'll end up with almond butter! That's nice to have on hand as well, though, so in the end, everything will work itself out.