Banana Walnut Lupin Flour Muffins
, Makes 9 muffins
Low-carb banana muffins made with lupin and almond flour, studded with walnuts; baked with a hot start for a domed top.
| prepPreheat oven to 425°F / 220°C | |||||
| prepLine a muffin tin with parchment muffin cups | |||||
| 185 g mashed banana (about 2 overripe bananas) | Mash bananas, whisk in eggs | Whisk in sweetener, yogurt & vanilla | Stir dry into wet | Fold in walnuts | Bake 425°F / 220°C 5 min, then 350°F / 175°C 12-15 min |
| 3 large eggs, room temperature | |||||
| 65 g granulated monk fruit sweetener with allulose | |||||
| 120 g plain Greek yogurt, room temperature | |||||
| 1 tsp vanilla extract | |||||
| 60 g lupin flour | Whisk dry ingredients together | ||||
| 96 g almond flour | |||||
| 30 g ground flaxseed meal | |||||
| 25 g arrowroot powder | |||||
| 1/2 tsp fine sea salt | |||||
| 2 tsp baking powder | |||||
| 1 1/2 tsp ground cinnamon | |||||
| 60 g chopped walnuts (or dark chocolate chips) | |||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.