Elise's Low Carb Banana Muffin

1 cup Almond Flour
1 T. Flax Seed Meal
2 T. Coconut Flour
1 Ripe Banana
2 Eggs
1 T. Olive Oil or Grape Seed if you have it
1 T. Splenda (optional)
1 dropper Stevia-Sweet Leaf Vanilla
1 teaspoon Baking Powder
1/2 teaspoon Xanthum Gum
Vanilla Extract (omit if you use Vanilla Stevia drops)

When using coconut flour, xanthum powder helps the muffin rise. Without it, the muffins are not as airy. If you double the recipe, store the muffins in the fridge and scoop one out each morning. I like to eat them hot and try not to cook them all at once. It's a nice break from bacon and eggs for breakfast. If you want fewer carbs, double the recipe and still use only a half ripe banana. I buy coconut flour and almond flour in bulk at Natural Grocers in Colorado--it's much cheaper than regular supermarket.

Also, I use this basic recipe and sometimes leave out the banana but throw in some blueberries or raspberries. I toss berries in right before I cook it. I don't add berries when I store the mixture in my fridge. I hope you enjoy it. Let me know what you think.

Mix dry ingredients together. Mash a half ripe banana and add with egg and oil. (I use grape seed oil). Play with amount of sweetener you like. I use vanilla stevia drops by sweet leaf and it tastes amazing with some splenda. Spoon out a quarter of the batter and microwave for about 1 minute. Add one tablespoon of stevia sweetened cream cheese if you like frosting.

Serving Size: Makes 4 muffins