Easy Keto Granola Bread

This low carb bread recipe is so versatile! You can bake it in a loaf pan, an 8 x 8“ square pan, a muffin tin or mini bread baking pan. The streusel topping is nutty and crunchy, making this a delicious coffee cake or tea bread. You can make your own low carb granola or use one of the keto granola mixes already available commercially. You might even choose to make it nut free by choosing a nut free granola. Like I said, this recipe is versatile! The addition of flaxseed meal is optional, but it adds a wheat-like color and nutty flavor to the final product. The thing that makes this recipe so easy, is that you start with a boxed keto muffin mix. I highly recommend the King Arthur’s All Purpose Keto Muffin Mix. I have use this mix several times to create muffins and quick breads and it is excellent! Most of the dry ingredients are already included in the mix and measured out for you. Enjoy this as a delicious accompaniment to your coffee in the morning for breakfast or serve it as a dessert. Either way, I think that you will enjoy this quick bread. 

Easy Keto Granola Bread

Makes 12 servings

5 large eggs, room temperature 

1/4 cup neutral oil, such as avocado oil

1/4 cup unsalted butter, melted

1 cup low carb milk of choice (or substitute ½ cup water + ½ cup heavy cream)

½ teaspoon vanilla extract

1/3 cup low carb brown sweetener (such as Swerve Brown)

¾ teaspoon ground cinnamon

1 tablespoon flaxseed meal

½ cup low carb granola (chopped, if needed) see photo of different keto granola brands below

1 box King Arthur’s Keto All-Purpose Muffin Mix

Streusel Topping:

1/4 cup low carb granola (chopped, if needed)

1/4 cup erythritol-based brown or classic sweetener

2 tablespoons cold unsalted butter, cubed

1. Preheat oven to 350°F. Spray an 8 inch loaf pan, mini bread loaf pan, 8 x 8” baking pan, or 12 cup muffin tin with nonstick spray; set aside.

2. Using a pastry cutter or two knives, mix together the streusel topping ingredients in a medium bowl until pea-sized crumbles form; set aside.

3. In a separate bowl, whisk together the keto muffin mix, 1/3 cup brown sweetener, flaxseed meal, cinnamon and low carb granola; set aside.

4. In a large bowl and using an electric mixer, or a standing mixer with paddle attachment, mixed together the eggs, oil, melted butter, low carb milk, and vanilla extract. Blend very well.

5. Add the dry ingredients and mix until well combined and no dry pockets remain. Divide the batter evenly between the prepared baking pan or muffin tin that has been greased. Sprinkle the streusel topping on top of each muffin or loaf.

6. Bake at 350° for 32-35 minutes for mini loaves or about 24 minutes for muffins. For a large loaf, bake about 38-48 minutes. For an 8 x 8“ baking pan, bake for about 35 minutes. Bake until the internal temperature reaches between 200-205°F. 

7. Remove from oven and allow the loaves or muffins to cool in the pan for about 15 minutes. Turn out the loaves or muffins onto a wire rack to cool completely before serving.

Nutritional Information per muffin or 1/12th of recipe: 215 calories, 11.8 g total carbohydrates (2 g dietary fiber, 1.5 g sugars, 14 g sugar alcohols), 19 g total fat (8.8 g saturated fat, 0 g trans fat), 97 mg cholesterol, 201 mg sodium, 68.8 mg calcium, 141 mg potassium, 2 mg iron, 100 IU Vit A, 5 g protein. Net carbs per serving: 2.8 grams

Photos and recipe by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission. 

Keto Raspberry Almond Mini Breads with Streusel Topping (or Muffins)

Looking for a last minute gift to share with friends or family? These healthier, sugar free mini bread loaves will be enjoyed by anyone, whether they are low carb or not! They’re easy to make because you start with a boxed keto muffin mix!

Raspberry Almond Mini Breads with Streusel Topping (or Muffins)

Makes about 4 mini breads (depending on pan size) or 12 muffins

5 eggs, room temperature 

½ cup neutral oil, such as avocado oil

1 cup low carb milk of choice (non-dairy is fine)

1 teaspoon vanilla extract

½ teaspoon almond extract

8 drops Monkfruit extract (or 2 tablespoons zero carb granulated sweetener)

1 pint fresh raspberries

1 box of King Arthur’s Keto All Purpose Muffin Mix

Streusel Topping:

1/4 cup almond flour

1/4 cup erythritol-based sweetener (I like LaKanto Classic Monkfruit sweetener)

2 tablespoons unsalted butter

1. Using a pastry cutter, mix together the streusel topping ingredients until pea-size crumbles form. Set aside. Spray a muffin tin or mini loaves pan with nonstick spray; set aside. Preheat oven to 350°F.

2. In a standing mixer (using a paddle attachment) or using an electric mixer, mix together the eggs, oil, milk, and extracts. Blend well.

3. Add the muffin mix and mix until combined. Fold in the raspberries and divide the batter evenly between the mini bread pans or muffin cups. Sprinkle streusel topping on top of each loaf or muffin.

4. Bake for about 28 minutes for muffins or 38 to 40 minutes for mini loaves. Bake until the internal temperature reaches 206°F.

5. Remove from oven and allow the muffins or loaves to cool in the pan for about 15 minutes. Turn out the muffins or loaves onto a wire rack to cool completely before serving. These breads or muffins freeze beautifully. Allow to cool completely, then wrap with plastic wrap and freeze for up to 2 months. Thaw to room temperature before serving.

Nutritional Information per serving (1/12th of recipe or 1 muffin): 97 calories, 12.5 g total carbohydrates (2.7 g dietary fiber, 2.3 g sugars, 6 g sugar alcohols), 5.5 g total fat (2.9 g saturated fat, 0 g trans fat), 83 mg cholesterol, 99.5 mg calcium, 164 mg potassium, 2 mg iron, 7 mg Vit C, 54 IU Vit A, 4.1 g protein. Net carbs per serving: 3.8 grams

Photos and recipe by Kathy Sheehan, copyright 2023

All rights reserved. Please do not duplicate without the author’s permission.

Blueberry Mug Muffin with Easy Cultured Butter

I was lying in bed this morning, thinking about what I might want for breakfast, when an idea flashed into my mind: Blueberry Muffin. This is a twist on my favorite Mug Cake recipes but, instead, it's a Mug Muffin! And to make it even extra healthy, I mixed together kefir cheese and butter to create a simple and quick cultured butter as a spread. YUM...so delicious! I highly recommend using the smaller wild Maine blueberries for this recipe so they won't sink to the bottom (like mine did in this picture) but, even if the bigger variety of berry is all you have, it will still taste amazing, especially topped with creamy butter. (It would also be great made with raspberries.) This delightful breakfast was a great way to start a beautiful summer day in Maine!

Blueberry Mug Muffin

Makes 2 servings

2 tablespoons almond flour/meal

2 teaspoons coconut flour

2 teaspoons LaKanto Monkfruit sweetener (or other erythritol sweetener)

1/4 + 1/8 teaspoon stevia powder (I used Sweet Leaf brand)

A pinch of salt

1/2 teaspoon baking powder

1/8 teaspoon lemon extract or 1 teaspoon lemon zest (or 2 drops dietary-grade lemon essential oil)

1/2 teaspoon vanilla extract

5 drops Lemon Drop stevia (I used Sweet Leaf brand)

1 large egg

1 tablespoon butter, melted (use ghee for dairy-free)

1 tablespoon small wild blueberries (fresh or frozen)

1. Melt the 1 tablespoon of butter in a mug by microwaving on high for about 15 seconds; set aside.

2. In a small mixing bowl, combine the almond flour, coconut flour, sweeteners, salt and baking powder. Stir with a fork until well combined and no lumps are visible.

3.  Add the melted butter, extracts, lemon stevia drops, and egg. Whisk with a fork until a smooth batter forms. Take a paper towel and coat the bottom and sides of the mug with any butter remaining in the mug. Add 1/2 of the blueberries to the batter and gently fold to incorporate and pour into the prepared mug. Top batter with remaining berries.

4. Microwave on high for about 45 seconds.* Remove and test by touching the muffin near the center. It is done when the batter on top of the muffin looks set and springs back when touched lightly. If additional cooking time is needed, microwave at 10 second intervals and retest. Do not overcook. Allow the muffin to cool in the mug for 1 minute.

5. Invert the muffin onto a serving plate and allow to cool for 1-2 minutes. Serve immediately with butter or store leftovers in an airtight container at room temperature for 1 day. This recipe makes 2 servings.

*To bake in the oven, divide batter into two greased muffin tins or ramekins and bake at 325-degree Fahrenheit for 16-18 minutes or until toothpick comes out clean when tested or muffins spring back when touched near the center. 

These muffins can be microwaved or baked in the oven. Both methods are equally delicious!

Nutritional Information per 1/2 recipe: 143 calories, 6 g carbohydrate (1.7 g dietary fiber, 0.9 g sugars, 4 g sugar alcohols), 11.7 g total fat (4.9 g saturated fat, 0 g trans fat), 113 mg cholesterol, 173 mg sodium, 114.5 mg calcium, 88 mg potassium, 5 g protein.  Net carbs per serving: 4.3 grams

Easy and Quick Cultured Butter: Mix together 2 tablespoons softened butter, 1 tablespoon kefir cheese (to make kefir cheese, click here) and 1/4 teaspoon honey.  This probiotic-rich buttery spread is excellent on muffins, pancakes and waffles.

Recipes by Kathy Sheehan, copyright 2016

All rights reserved. Do not duplicate without author's permission.

Spiced Up Carrot Muffins

What bunny wouldn't love these? Made with a pound of sweet carrots, these Southwestern-style muffins are a good source of beta carotene and provide a half serving of vegetables in every muffin! They are partially sweetened with agave nectar, which is similar to a light cactus honey. (It's not as thick as regular honey, but almost as sweet.) You can find agave nectar in health food stores and many regular grocery stores due to its increasing popularity. Another benefit of these muffins is obtained by the tiny amount of cayenne, which is known to increase metabolism. By using almond flour for half of the wheat flour in a traditional muffin recipe, the carbs are cut by over 30%! They're not too sweet and they have a little spicy kick from the cayenne, which makes them an excellent side with grilled meat, chicken or fish. I also enjoy them as a snack in the afternoon. Recently, I served these at a pot luck dinner and they were well received by my guests, each wondering about the unusual combination of flavors. No one could believe they were a "diet" muffin, and neither will you!

Spiced Up Carrot Muffins
Makes 12 muffins

1/3 cup canola oil
1/3 cup light agave nectar
¼ cup Splenda granular
2 large eggs
Zest of 1 lime
Juice of 1 lime (about 2-3 tablespoons)
1 pound grated carrots (about 3 cups)
1 cup all-purpose flour
1 cup almond flour (or finely ground almonds)
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cayenne (or less, if you don’t like too much heat)
6 tablespoons chopped pecans or pine nuts, divided

1. Preheat oven to 350-degrees F. Spray a 12-cup muffin tin with non-stick vegetable spray or line with paper muffin cups; set aside.

2. In a large bowl, whisk together the all-purpose flour, almond flour, baking soda, salt and spices; set aside.

3. Using an electric handheld or standing mixer on medium-high speed, mix together the canola oil, agave nectar, Splenda, and eggs until well blended. Add the zest and juice of one lime and mix well. Add the grated carrots and mix thoroughly.

4. Make a well in the center of the dry ingredients and add the wet ingredients all at once. With a wooden spoon, stir until just moistened. Add ¼ cup of the nuts and stir. Divide the batter equally among the prepared muffin cups. Sprinkle about ½ teaspoon of the remaining nuts on the top of each muffin.

5. Bake in preheated oven for 22-25 minutes until a toothpick comes out clean. Cool in pan for 5 minutes, and then transfer muffins to a wire rack to cool. Serve warm or at room temperature.

Nutritional Information per muffin: 220.7 calories, 20.9 g carbohydrate, 14 g total fat, 1.2 g saturated fat, 293.5 mg sodium, 2.5 g fiber, 4.7 g protein.

Recipe by Kathy Sheehan, copyright 2011

Apple Cheddar Muffins

My friend gave me The Colonial Williamsburg Tavern Cookbook and I've enjoyed looking through the recipes and recalling many fond memories of our trips to Williamsburg, Virginia. This particular recipe was inspired by one in the book and is a large savory muffin, with just a touch of sweetness from the apples. It makes a wonderful snack by itself, one would be great with a steaming bowl of soup or they would be the perfect side dish for a ham or BBQ dinner. As a variation, I made one batch with smoked cheddar and the smokiness of the cheese was reminiscent of bacon, although these are meat-free. Whether you use regular sharp or smoked cheese, these muffins will not last long when a crowd is around!

Apple Cheddar Muffins
(Makes 12 servings)

1 cup all-purpose flour
1 cup almond flour (or finely ground almonds)
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
1 tablespoon sugar
3 tablespoons Splenda granular
2 large eggs
1 cup light sour cream
2 medium apples, peeled, cored and finely chopped
½ cup reduced fat sharp cheddar, shredded

1. Preheat oven to 425-degrees. Spray muffin tin with non-stick cooking spray; set aside.

2. In a large bowl, combine the flours, baking powder, baking soda, cinnamon and salt. Stir with a fork to break up any lumps in the mixture; set aside.

3. With a handheld or standing mixer, cream the butter and sugar until creamy. Add the Splenda and continue beating until well combined. Add the eggs, one at a time. Add sour cream and beat until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just moistened. Fold in the chopped apples and cheese.

4. Divide batter evenly into the twelve muffin cups and bake for 18-20 minutes or until toothpick inserted comes out clean. Allow to cool in pan for 5 minutes, and then remove to wire rack. Allow to cool for about 15 minutes and serve. Store any leftovers in an air tight container at room temperature. These muffins are best eaten warm, so it is suggested to reheat in 300-degree oven for 5-8 minutes before serving leftovers.

Nutritional Information per muffin: 188.3 calories, 16.5 g carbohydrate, 11.2 g total fat, 4.2 g saturated fat, 120 mg. sodium, 1.6 g fiber, 6.1 g protein.

Adapted by Kathy Sheehan from the recipe "King's Arms Tavern Apple Cheddar Muffins" (page 157) in the book The Colonial Williamsburg Tavern Cookbook, published by The Colonial Williamsburg Foundation, copyright 2001.

How does this recipe compare to the original? This recipe is lower in calories, has significantly fewer carbs, less saturated fat, less sodium, plus more fiber and more protein. For comparison, the nutritional information for one muffin made with the original recipe is 204 calories, 25 g carbohydrate, 9.5 g total fat, 5.4 g saturated fat, 166 mg sodium, 0.8 g fiber and 5 g protein.

Best Reduced-Carb Blueberry Muffin EVER!

The wild Maine blueberries are in and I can't get enough of them. I wanted to make fresh blueberry muffins, but my past attempts have been less than satisfactory because either they didn't have enough blueberry flavor or, if I tried to add more, the blueberries would sink to the bottom in a soggy layer that would fall apart. I saw a recipe demonstrated on America's Test Kitchen television show on PBS that suggested swirling blueberry jam into the batter, which made sense. So, starting with their recipe, I made changes and substitutions to create a seriously reduced-carb version and the result is spectacular! Before mixing the batter, cook up a small amount of low-sugar, fresh blueberry jam to be swirled into each muffin for a burst of intense blueberry flavor. It's a extra step in the process, but well worth the effort. (Note: You may use frozen blueberries for the jam, but fresh blueberries will hold up better in the batter. Also, use real sugar for the topping because sugar substitute will not melt and crystallized into the crunchy, yummy topping that makes these muffins so delicious.)

I served these this morning to a house guest staying for the week (someone who had never experienced my low-carb baking before) and he "ooohhh-ed and aaawww-ed" while eating three in a row. When I told him they were low sugar and reduced carb, he couldn't believe it...and neither will you!

Best Reduced-Carb Blueberry Muffin EVER!
(Makes 12 muffins)

Muffin Batter:
2 cups fresh blueberries, picked over
1 teaspoon sugar
1½ cups sifted almond flour
1 cup all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 cup allulose (or a combination of allulose and erythritol sweeteners)
2 large eggs
¼ cup butter, melted and cooled
2 tablespoons avocado oil
1 cup buttermilk (or ¾ cup whole milk)
1½ teaspoon vanilla extract

Topping:
¼ cup erythritol sweetener
Zest of one large lemon, finely grated (about 1½ teaspoons)

1. Bring 1 cup blueberries and 1 teaspoon sugar to a boil over medium heat. Cook, mashing berries with the back of a spoon and stirring frequently until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, about 10-15 minutes.

2. Adjust oven rack to upper-middle position and preheat oven to 425-degrees. Spray muffin tin with non-stick cooking spray. Prepare the topping by mixing together ¼ cup sugar and lemon zest; set aside.

3. Whisk flours, baking powder and salt together in a large bowl. In a medium bowl, whisk sweetener and eggs together until thick and well blended, about 45 seconds. Slowly whisk in melted butter and oil until combined. Whisk in buttermilk and vanilla. Using a rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened. (Batter will be lumpy with a few spots of dry flour; do not over mix.)

4. Use an ice cream scoop or large spoon to divide batter equally among the muffin cups (batter should completely fill cups). Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a chopstick or skewer, gently swirl filling into batter using a figure-eight motion. Sprinkle lemon sugar topping evenly over muffins.

5. Bake until muffin tops are golden and just firm, 17-19 minutes, rotating muffin tin halfway through baking time. (Or to an internal temperature of 200 degrees Fahrenheit.) Cool in pan for 5 minutes, then transfer to a wire rack and cool for 5 minutes before serving.

Nutritional Information per muffin: 222 calories, 21.8 g carbohydrate, 13 g total fat, 1.7 g saturated fat, 179.5 mg sodium, 2.3 g fiber, 5.8 g protein.

Recipe by Kathy Sheehan, copyright 2010

How does this recipe compare to the original blueberry muffin recipe from America's Test Kitchen? This recipe is lower in calories, sodium and has only half the carbohydrate and saturated fat, plus it has more protein and fiber. For comparison, the nutritional information for a muffin made with the traditional recipe is 290 calories, 47.5 g carbohydrate, 9.5 g total fat, 3.1 g saturated fat, 292 mg sodium, 1.2 g fiber, 4.4 g protein.

Added 8/7/10: If you don't want to bother with a muffin tin, this can be baked in an 8" square baking pan instead. Bake for about 22 minutes or until a toothpick stuck in the center comes out clean. It makes a wonderful coffeecake or dessert!

A Smarter Peach Muffin

The goal of my cooking and baking is to make substitutions or additions to recipes that will boost the nutrition while reducing the carbohydrates and sugars without compromising flavor or texture. These wholesome muffins are a fine example. I have taken a traditional peach muffin recipe, substituted almond flour and oats for most of the nutritionally-empty white flour and further boost the nutrition by sneaking in pureed squash. (Use your own leftover cooked butternut squash or substitute canned or pumpkin.) By doing this, I have created a delicious muffin bursting with fresh fruit flavor that is an excellent source of potassium, Vitamins E, C and A, beta-carotene, magnesium, Vitamins B2, B6 and niacin. You'll never get all of that from a traditional peach muffin made from white flour and sugar! While all of this is good to know, what really counts is the taste. Trust me, these are delicious, especially warm out of the oven on a frosty morning.

Smarter Peach Muffins
(Makes 12)

1 large ripe peach (or 1 cup thawed from frozen), chopped into small pieces
¼ cup all-purpose flour
¾ cup almond flour (or finely ground almonds)
¾ cup rolled oats
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground nutmeg
1 large egg, lightly beaten
Grated rind of 1 small orange or large lemon
2 tablespoons brown sugar, packed
¼ cup Splenda granular (not baking blend)
1 teaspoon vanilla extract
¼ cup canola oil
½ cup pureed butternut squash or pumpkin

1. Preheat oven to 375-degrees. Spray twelve muffin cups with non-stick vegetable spray; set aside.

2. In a large mixing bowl, mix together the flours, oats, baking powder, baking soda, spices and salt. Break up any lumps in the almond flour with a fork; set aside. Chop peach and set aside.

3. In a medium mixing bowl, beat egg, citrus rind, brown sugar and Splenda with handheld or standing mixer until well combined. Add oil and vanilla and beat for 1-2 minutes until thick slightly increased in volume. Add squash puree and beat until combined.

4. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Mix quickly with a wooden spoon, just until the dry mixture is moistened. Fold in chopped peaches. Using a ¼ cup measure or large cookie scoop, fill the muffin cups ¾ full. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan for 3 minutes and then remove to wire rack to cool. Serve warm or at room temperature. Leftovers may be frozen.

Nutritional Information per muffin: 151 calories, 16.3 g carbohydrates, 8.7 g total fat, 0.8 g saturated fat, 2.2 g fiber, 3.6 g protein.

Original recipe by Kathy Sheehan, copyright 2009

How does this recipe compare with a traditional peach muffin made with white flour? This recipe is packed with more fiber, vitamins and minerals (as mentioned above), plus it is 100 calories less and only half the carbohydrates! For comparison, the nutritional information for a traditional peach muffin is 258 calories, 36.6 g carbohydrate, 10.8 g total fat, 0.3 g fiber, and 3.5 g protein.

Caramel Apple Tea Bread

It's still the height of apple season here in Maine and I continue to be drawn to cooking and baking with these heavenly globes of goodness. Take my word for it, your whole house will become infused with the glorious splendor of autumn when the aroma of this moist, delicious bread floats out of the oven.

The addition of apple butter in the recipe gives it a boost of intense apple flavor that could not be gotten from ordinary applesauce. Also, the caramelized apples in the fruit butter combine with the tiny bit of molasses to produce a slight undertone of rich, creamy caramel. To get this same caramel flavor, traditional apple bread recipes require a cup or more of brown sugar! I think you'll agree that this low-sugar bread has a satisfying level of sweetness without all the added refined sugar that creates havoc on any person's blood glucose level, not just a PWD (person with diabetes). Of course, this bread is perfect for breakfast or with tea, but also it's an excellent snack paired with sharp cheddar cheese or slice it thin to make a wonderful peanut butter sandwich (no jelly needed).

Caramel Apple Tea Bread
(Makes 12 servings)

¾ cup all-purpose flour
1 cup almond flour (or finely ground blanched almonds)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice or cloves
¼ teaspoon salt
2 large eggs + 1 egg white
1 tablespoon granulated sugar
¼ cup Splenda granular (not baking blend)
2 teaspoons molasses
¼ cup apple butter
1 teaspoon vanilla extract
¼ cup canola oil
1½ medium apples, peeled, cored and grated
½ medium apple, peeled, cored and chopped
½ tablespoon lemon juice, divided

1. Preheat oven to 350-degrees. Prepare an 8½" x 4½" loaf pan with non-stick cooking spray and set aside.

2. Place the grated apple in a small bowl and sprinkle with half of the lemon juice and toss to coat. Place the chopped apple in another small bowl and sprinkle with the remaining lemon juice and toss to coat. Set both aside.

3. In a medium bowl, mix together the flours, baking powder, baking soda, spices and salt; set aside.

4. In a large mixing bowl and using a handheld or standing mixer, beat the eggs, egg white, sugar and Splenda on medium-high speed for 3 minutes, until light and fluffy (do not underbeat in this step because you need to incorporate air into the mixture). Add the molasses, apple butter, vanilla, canola oil and grated apple and beat for another 30 seconds. Add the dry ingredients all at once and beat on low speed, scraping down the sides of the bowl once until fully incorporated. Gently and quickly fold in the chopped apple. Pour batter into prepared pan.

5. Bake in preheated oven for 45-55 minutes until golden brown and a toothpick inserted into the center comes out clean. Test at 45 minutes and bake longer if additional time is needed. Do not overbake to avoid drying out.

6. Remove from oven to a wire rack. Allow bread to cool in pan for 10 minutes, then remove from pan and continue to cool on wire rack for another hour. This bread can be left at room temperature for 1 day or overnight, or wrap well and store in refrigerator.

NOTE: This batter can be made into 12 muffins. Bake in 350-degree oven for only 15-20 minutes until golden and toothpick inserted into the center comes out clean. Do not overbake. Cool on wire rack before serving.

Nutritional Information per serving: 163 calories, 15.5 g carbohydrate, 10 g total fat, 1 g saturated fat, 1.6 g fiber, 4.1 g protein

Original recipe by Kathy Sheehan, copyright 2009

How does this compare with other quick apple bread recipes? This recipe is lower in calories and only half the amount of carbohydrate. It is higher in fiber and protein and is a good source of Vitamin E and monounsaturated fat (one of the good fats) from the almond flour. For comparison, the nutritional information for apple bread or a muffin made from a traditional recipe is 225 calories, 30.5 g carbohydrate, 10.5 g total fat, 0.5 g fiber, 3.5 g protein.

My Banana Almond Tea Bread with Blueberries (or not)

My daughter arrived home from college for the last few weeks of summer not long ago and presented me with the gift of two black bananas that had been stored in her refrigerator. There was nothing else to do but make banana bread! Normally, I don't eat many bananas (although I love them) because they are a dense fruit with more carbs than I usually allow for myself. But they are an excellent source of vitamins B6, C and potassium. In this recipe, I added blueberries because Maine is famous for these small, rare, blue gems that are harvested late in the season. I buy them by the bushel for only a few short weeks before they disappear, along with summer.

You'll notice in the nutritional information that each serving seems rather high in fat grams. Don't be alarmed because most of the fat comes from the almond flour, which is rich in Vitamin E and monounsaturated "good fat." Actually, the saturated fat (the bad fat) is delightfully low for such a moist, yummy bread. If you want to learn more about the alternative flours used in this recipe, check out my blog: Alternative Flours for Baking

My Banana Almond Tea Bread with Blueberries (or not)

Makes 12 servings
¾ cup all-purpose flour
¾ cup almond flour (or finely ground blanched almonds)
¼ cup coconut flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs + 1 egg white
6 teaspoons granulated sugar
6 teaspoons Splenda granular (not baking blend)
3 tablespoons canola oil
1 cup mashed ripe banana (about 2 medium)
Optional: ¾ cup fresh or frozen blueberries (if using frozen, do not thaw)

1. Preheat oven to 350-degrees. Prepare an 8½” x 4½” loaf pan with non-stick cooking spray and set aside.

2. In a medium bowl, mix together the flours, baking powder, baking soda and salt; set aside. In a large mixing bowl and using a handheld or standing mixer, beat the eggs, egg white, sugar and Splenda on medium-high speed for 2 minutes, until light and fluffy (do not underbeat in this step because you need to incorporate air into the mixture). Add the canola oil and beat for another 30 seconds. Add the mashed banana and blend on low speed until incorporated. Add the dry ingredients all at once and beat on low speed, scraping down the sides of the bowl once until fully incorporated. Gently and quickly fold in the blueberries. Pour batter into prepared pan.

3. Bake in preheated oven for 45-55 minutes until golden brown and a toothpick inserted into the center comes out clean. Test at 45 minutes and bake longer if additional time is needed. Do not overbake to avoid drying out.

4. Remove from oven to a wire rack. Allow bread to cool in pan for 10 minutes, then remove from pan and continue to cool on wire rack for another hour. This bread can be left at room temperature for 1 day or overnight, or wrap well and store in refrigerator.

NOTE: This batter can be made into 12 muffins. Bake in 350-degree oven for only 15-20 minutes until golden and toothpick inserted into the center comes out clean. Do not overbake. Cool on wire rack before serving.

Nutritional Information per serving (with blueberries): 154.8 calories, 18 g carbohydrate, 8.15 g total fat, 1 g saturated fat, 2.7 g fiber, 4.3 g protein
Original recipe by Kathy Sheehan, copyright 2009

How does this recipe compare with regular Banana Bread? My version is higher in fiber, higher in protein, lower in total fat & saturated fat and significantly lower in carbohydrates and calories. For comparison, here are some average nutritional numbers for purchased Banana Bread: 215 calories, 34 g carbohydrates, 12 g total fat, 4 g saturated fat, 1.5 g fiber, 2 g protein.