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Lemon PoppySeed Muffins
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Banana Walnut Muffins
From Linda Genaw

    Banana Walnut Muffins
  • 1 cup almond flour
  • 1/2 cup golden flax meal
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup Splenda
  • 1 teaspoon banana extract
  • 1/2 teaspoon caramel extract
  • 1 teaspoon vanilla
  • 2 tablespoons heavy cream
  • 2 tablespoons water
  • 2 tablespoons butter, softened
  • 2 eggs
  • 1/4 cup walnuts, chopped

Preheat oven to 350°F.

In a medium bowl, stir together the almond flour, flax meal, baking powder, salt and Splenda.

Combine everything with the dry ingredients and 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 didn't seem to stick too much.

Bake at 350°F 15 to 20 minutes, until the tops are golden brown. Cool 5 minutes on a rack before removing from the pan.

Serve warm or at room temperature. Store in the refrigerator. Serve with butter or cream cheese.

280 Calories; 23g Fat; 9g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs

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