Sunday, August 25, 2013

Banana Bread & Egg No McMuffin Top

Last year I posted a recipe called "Egg No McMuffin Needed," it was basically a mini crust-less quiche. It was savory and just what low carb folk like to eat for breakfast. This "No McMuffin Top" is sweet, not low carb but lower in sugar than the average banana bread plus it's packed full of protein and fiber.

4 Ripe Bananas Smashed
2/3 cup Coconut Butter
1 Whole Egg
1 Tbsp Vanilla Extract
1/4 cup Brown Sugar
1 1/2 cup Liquid Egg Whites
1 2/3 cup Whole Wheat or Gluten Free Flour
1/3 cup Ground Flaxseed
1 Tbsp Baking Powder
1 Tbsp Cinnamon
Optional: 1 cup Raisins or Sliced Almonds

1. Pre heat oven to 350 degrees. Grease muffin tins or line muffin tin with baking cups.

2. Mix the first 5 listed ingredients plus 1/4 cup of liquid egg whites until well blended.

3. Slowly add and mix the rest of ingredients in until thoroughly mixed.

4. Fill muffin cups 1/2 up then fill 1/4 way up with liquid egg whites.

5. Bake for 20-25 minutes or until golden brown.

6. Enjoy!

 Makes 8-10 large muffins or 12-16 normal muffins.


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