Banana Protein Choc. Chip Bread/Muffins - Low Carb (3.6 NET carbs per serving) Great for pre-workout

Name: Banana Protein Choc. Chip Bread/Muffins - Low Carb (3.6 NET carbs per serving) Great for pre-workout
Total time: 1800 s
Yield: 12 muffins/20 small slices of bread
Cuisine: American
Ingredients: 1/2 C Bob’s Red Mill Paleo Baking Flour (20 net carbs); 2 TBSP organic steel cut oats (5.75 net carbs); 3 scoops Isopure banana or chocolate protein powder (I use the Isopure brand because it is low carb (0-3 net carbs, depending on which one you buy); 1 tbsp baking powder; 1/4 tsp baking soda; 2 tsp ground cinnamon; 1/4 cup unsweetened apple sauce (5.5 net carbs); 1/3 C heavy whipping cream - 0 carbs…or you can use 1/4 cup non-fat plain, banana or vanilla flavored yogurt (I use “Two Good” yogurt because it is low carb - 1 net carb); 2 large eggs (2 net carbs); 5 tbsp melted cooled coconut oil or butter (add 3 TBSP to batter and drizzle remaining 2 TBSP evenly into a non-stick bread pan, silicone pan or muffin cups. Spread on sides and bottom (0 net carbs); 1 TBSP banana flavored emulsion or extract (0 net carbs); 6 tbsp Hershey sugar-free dark chocolate chips (6 net carbs) I add some to the batter and then some on top before baking (sugar-free can cause side effects, look online)

TeeMack @teemack

USA

I needed something quick to eat and loaded with protein in the mornings before working out. They have a lot of protein for energy.

TeeMack @teemack

USA

I needed something quick to eat and loaded with protein in the mornings before working out. They have a lot of protein for energy.

Saved

Ingredients

30 mins/375 degrees

12 muffins/20 small slices of bread

Muffins
1/2 CBob’s Red Mill Paleo Baking Flour (20 net carbs)
2 TBSPorganic steel cut oats (5.75 net carbs)
3 scoopsIsopure banana or chocolate protein powder (I use the Isopure brand because it is low carb (0-3 net carbs, depending on which one you buy)
1 tbspbaking powder
1/4 tspbaking soda
2 tspground cinnamon
1/4 cupunsweetened apple sauce (5.5 net carbs)
1/3 Cheavy whipping cream - 0 carbs…or you can use 1/4 cup non-fat plain, banana or vanilla flavored yogurt (I use “Two Good” yogurt because it is low carb - 1 net carb)
2large eggs (2 net carbs)
5 tbspmelted cooled coconut oil or butter (add 3 TBSP to batter and drizzle remaining 2 TBSP evenly into a non-stick bread pan, silicone pan or muffin cups. Spread on sides and bottom (0 net carbs)
1 TBSPbanana flavored emulsion or extract (0 net carbs)
6 tbspHershey sugar-free dark chocolate chips (6 net carbs) I add some to the batter and then some on top before baking (sugar-free can cause side effects, look online)
43.25 total carbs (3.6 NET carbs per serving, makes 12 slices of “bread” in mini bread pans or 12 muffins)

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Steps

30 mins/375 degrees

1

Mix dry ingredients together. Then add liquid ingredients. If you like, add 1 banana (24 net carbs.) I sometimes add half or remove it from the recipe if I want to lower the carb intake. I love bananas and consider them “good” carbs. The banana emulsion does a great job of giving these muffins a nice banana flavor.
2

Mix together with electric beater or mixer. Bake at 375 for 30 min. Each oven is different. Check with a toothpick after 20 min.. Be sure to refrigerate after a day after you make these. The protein makes them smell a little weird if you don't and they will stay fresh longer.
3

You can play with the ingredients a bit and lower the net carb intake even more. Trial and error. Because these are loaded with protein, they are a great on-the-go breakfast snack. They make great muffins, too. I have made them both ways. The mini silicone bread pans work the best for me! I place them on top of a cookie sheet then bake. The bread comes right out with no issue.