Low Carb Banana Bread Muffins with Peanut Butter Frosting

I just found out that the primal/paleo diet is a redo of Atkins/keto. They use the caveman idea of not eating anything our bodies were never designed to eat such as processed foods (sugar/flour). I haven't researched it enough to see if using Splenda is okay. ;)

So, I'm trying out using coconut flour and found a brand called "Coconut Secret" is cheaper than Bob's Red Mill. Cheaper doesn't always mean better, (and costing more certainly doesn't mean it's better either - I'm looking at you Julian Bakery) but these turned out well. Will try with Bob's and let you know if there is a difference in texture or flavor.

The kids went nuts (no pun intended) for these banana bread muffins, but then the hubs suggested the peanut butter and wow. It was hard not to just do frosting shots.

Muffins:

2-3 ripe, mashed bananas
1/3 c butter, melted
6 eggs, slightly beaten
2 tbsp Splenda (granulated for baking)
1 tsp vanilla
1/2 c coconut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon (yes, tablespoon)
1/3 c chopped walnuts

In a large bowl, combine bananas and melted butter. Mix well with a whisk. Add eggs, Splenda, and vanilla and whisk until combined.

In separate bowl stir together dry ingredients. Add to wet ingredients and stir until combined. Stir in nuts.

Coat muffin pan with cooking spray and fill 2/3 for large muffins (makes 12) or 1/2 full for smaller muffins (will need two pans - makes 18). Bake for 16 minutes and check for doneness. Bake a minute or so longer if needed.

Cool on wire racks.

Frosting:

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/4 cup splenda granulated

1/4 cup cream or milk

1/2 tsp vanilla

Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, Splenda, then milk and vanilla. Wait until muffins are cooled before frosting!

Nutrition: Muffins alone = 4 net carbs per serving (using 18 ct measure) with 4g protein and Frosting adds 2 net carbs per serving with 3 grams protein