Recipe: Low Carbohydrate Banana Bread Muffins with Cream Cheese Frosting

2018.11.22 Low Carbohydrate Banana Muffins, Washington, DC USA - 08397
2018.11.22 Low Carbohydrate Banana Muffins, Washington, DC USA – 08397 (View on Flickr.com)

As with the other recipes:

  • No added sugar
  • No refined grains
  • No industrial bean/seed/vegetable oils

I used the occasion of this recipe to inaugurate a new 14-day continuous glucose monitor sensor:

2018.11.22 Low Carbohydrate Banana Muffins, Washington, DC USA - 08312
2018.11.22 Low Carbohydrate Banana Muffins, Washington, DC USA – 08312 (View on Flickr.com)

With the new functionality (as predicted) of being iPhone only – no reader needed anymore:

2018.11.21 CGM Sensor 5 with iPhone scanning, Washington, DC USA 08290
2018.11.21 CGM Sensor 5 with iPhone scanning, Washington, DC USA 08290 (View on Flickr.com)

Minimal impact on blood glucose level

As expected, there was a negligible impact on blood glucose when ingested as part of a low carbohydrate healthy fat thanksgiving meal.

2018.11.25 Low Carb and Low Carbon 592
2018.11.25 Low Carb and Low Carbon 592 (View on Flickr.com)

Link to recipe (no endorsement implied)

Happy to entertain any questions/comments

3 Comments

Okay, good example why one shouldn’t start an experiment late in the evening.

We have Swerve, not Stevia. Swerve is cup-for-cup equivalent to sugar. Kitchen arithmetic:

Recipe calls for 1/2 cup stevia. That’s 24 teaspoons.
The conversion chart says 1 teaspoon stevia equals 1 cup of sugar.
By that logic, 1/2c stevia = 24 cups of sugar

My chef daughter (who doesn’t know substitutes) proposes that maybe there’s a “pre-inflated” version of stevia, cup-for-cup equivalent. (That’s the only thing that could make sense in a recipe that uses 1-1/4 cups of flour.

Advice, sensei?

I went with the assumption and replaced the word Stevia with the word Swerve. LE YUM!

I swear these are not the most gorgeous frosted muffins in history but they are absoLUTEly the most gorgeous ones I’ve ever made. And I just love the mental effect of making my own food from ingredients.

Thank you for curating a list of simple-enough stuff, with links to the source blogs so I can learn more on my own. Me so happy, as David Sedaris says.

Ted Eytan, MD