Monday, March 31, 2014

The best low carb muffins I've ever tasted - LC Cherry-Banana Muffins

Hey guys,

It's been ages since I've published  the last recipe...and now the time has come to provide you with some new ones to get in shape for the summer season 2014!

Two weeks ago it was my birthday and as my family wanted to come over to my house I had to offer them something sweet for my birthday cake and coffee come together. First I thought about the blueberry muffins I baked last year, but even if they were good, they weren't really awesome. So I researched some old magazines and recipes I exchanged with my friends and finally found this muffin recipe which I varied a bit so that it meets the requirements of my diet and my palate.

And here it is...the recipe for really awesome low carb, high protein cherry banana muffins:

Ingredients for 12-18 muffins (depending on the size of your muffin pan):


- 1.5 ripe bananas
- 2 vanilla bean
- 6 eggs
- 1.75 oz. (approx. 50g) chopped almonds
- some almond flakes as topping
- 1.5 oz. (approx. 40g) vanilla protein powder
- 14.1 oz. (approx. 400g) quark (curd cheese) with 20% fat (or lower)
- 3 tbsp. milk
- 3.5-5 oz (approx. 100-150g) cherries without pits (you can use frozen ones after you defrosted them) or strawberries
- butter to grease the pan

Preparation:
Preheat an oven to 350° F (approx. 180° C). Grease all cups of a muffin pan or fill them with paper muffin liners (if you don't have a muffin pan just use paper muffin liners alone, but then it's better to use 2 layers of muffin liners for 1 muffin). Now scrape the vanilla bean. While the oven is heating up you can start to prepare the dough.

Add the bananas (in small pieces), the mark of the vanilla bean, the quark, 2 eggs (without shell of course), the protein powder and the chopped almonds to a big bowl and mix it with an (electric) hand mixer. If the dough is too hard you can pour the milk to ease it up a bit (you can also add the milk before you start mixing the dough if you want).

Now separate the whites from the yolk of the remaining four eggs and beat them until they are stiff (you can use the yolks for something else). Add the beaten egg white and the cherries (or strawberry pieces) carefully to the dough and mix it just a bit to spread it to the dough.

Pour the dough into the holes of the muffin pan or into the muffin liners and place it/them in the center the oven. Bake it for 30 minutes and enjoy your healthy, tasty muffins with your friends!


Yummy,
Andi