Banana Walnut Muffins LC

[barbogold]

BANANA WALNUT MUFFINS
Linda Sue

Dry:
4 ounces almond flour, 1 cup
1/2 cup golden flax meal, 2 ounces
1 teaspoon baking powder
1/8 teaspoon salt
1 ounce walnuts, chopped, 1/4 cup
1 Pkg Splenda Quick Pack or equivalent liquid Splenda
Wet:
2 tablespoons butter
1 teaspoon banana extract
1/2 teaspoon caramel extract
1 teaspoon vanilla
2 tablespoons heavy cream
2 tablespoons water
2 eggs, beaten
In a small bowl, stir together the almond flour, flax meal, baking powder, salt, nuts and granular Splenda
In a medium microwave-safe bowl, melt the butter in the microwave. Stir in the extracts, cream and water, & beaten eggs
Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. You can spray the liners with cooking spray, but they don't seem to stick too much. Bake at 350º *15-20 minutes, until the tops are golden brown .
* Mine took 20 minutes
I topped the muffins with Linda’s Coconutty Crunch
With liquid Splenda:
Per Muffin: 264 Calories; 23g Fat; 9g Protein; 8g Carbohydrate; 5g Dietary Fiber; 3g Net

[carol]

Barbo, could you use the regular ground flaxseed? And instead of the Splenda Quick-pac or liquid Splenda, can regular Splenda be used? These look good!