One of my Mom’s favorite afternoon snacks when I was growing up was a banana sandwich with a smear of peanut butter on it. Well, I took that flavor to a new medium……….a banana muffin batter. These were tasty beyond words. A little carb-y, so they are not for regular consumption. But they are a tasty treat once in a rare while. 🙂 These are not suitable until you have reached the high-carb fruits level of the Atkins carb reintroduction ladder, nearer to maintenance. These are too high carb for most Keto followers, but those at goal weight might indulge. Totally not suitable for Primal-Paleo folks.
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1 recipe my Banana Muffin batter
1 ripe banana, mashed
2 T. natural peanut butter (I use Laura Scudder)
DIRECTIONS: Preheat oven to 350º. Lightly grease a non-stick Twinkie® pan (or use a regular muffin pan if you don’t have a Twinkie® pan). Make the recipe of banana muffin batter in a medium bowl. Stir until smooth. Spoon into the 12 slots of the pan equally (will be quite full as they don’t rise much). Bake at 350º for about 22-25 minutes. I’m still learning to use a new oven in a new house so these came out a little browner than I like, but the oven performed pretty well for me. Remove when firm to the touch and cool off. Slice in half and set aside. Stir the mashed whole banana and peanut butter together until well-blended. Makes 3/4 c. filling or exactly 12 tablespoons. Fill each “Twinkie”® with 1 T. of the filling, spreading somewhat evenly. You can, if you prefer, just “frost” the Twinkies® on the tops if this is easier. 🙂 ENJOY!
NUTRITIONAL INFO: Makes 12, each contains:
19.76 g fat
13.15 g carbs, 4.29 g fiber, 8.86 g NET CARBS
6.83 g protein