Despite their small size, these muffins pack a wallop of a punch in the flavor department. They melt in your mouth as they are incredibly moist. If you leave the oat fiber out, these would even be gluten free, for those on a GF track. These are not suitable until you get to the upper fruits rung of the Atkins OWL ladder and are nearing pre-maintenance, as bananas are fairly carby.

I didn't put nuts in these because my husband isn’t fond of nuts in baked goods. But of course I personally think they would be improved with some chopped pecans or walnuts. Add nuts at your discretion, but be sure to add them to the nutritional info shown. I made these for DH's breakfast tomorrow as I haven't baked him anything in awhile.

INGREDIENTS:

2 very ripe bananas, mashed
¼ c. coconut oil
¼ c. unsalted butter, melted (or use all butter or all coconut oil, if you prefer)
4 large eggs, beaten
16 drops liquid Splenda (I use EZsweetz small bottle)
1½ c. almond flour
¼+2 T. coconut flour (I use Let's Do Organic)
1 tsp. glucomannan (Konjac) powder
2 tsp. baking powder
Pinch sea salt
2 T. oat fiber
1 T. granular erythritol

DIRECTIONS: Preheat oven to 350º. In large mixing bowl, peel and mash the bananas with a fork. Add eggs and beat well. Add liquid sweetener and the ½ c. total oil/melted butter/or combination thereof. Stir well. Measure out the dry ingredients on top of the wet ingredients in the order listed above. Stir the dry ingredients slowly into the wet without overworking the batter. Scrape the sides of the bowl with a rubber spatula to be sure all ingredients are blended well. Line 12 muffin cups with paper liners. Spoon batter into paper liners evenly, about 3/4 full (about 3T. batter). These muffins will not rise too much, so they should not overflow the cups. Bake at 350º for about 22-25 minutes or until they pass the toothpick test or feel done to the touch in the center. Cool a bit before attempting to peel the paper liners off and eat. Enjoy these scrumptious muffins for breakfast, dessert or with a hot cup of afternoon coffee or tea.

NUTRITIONAL INFO: Makes 12 small muffins, each contains:
(does not include any added nuts)

218.4 calories
13.4 g fat
10.4 g carbs, 3.87 g fiber, 6.53 g NET CARBS
6.06 g protein
110 mg sodium
112 mg potassium
15% RDA Vitamin E, 18% iron, 16% phosphorous, 10% selenium