Low Carb Macadamia Nut & Mock Banana Muffins

• 2 tablespoons wheat bran
• 1 tablespoon soy flour
• 1 cup soy flour
• 1/2 cup Splenda sugar substitute
• 1 teaspoon baking powder
• 2 eggs
• 1/2 cup heavy cream
• 1/2 teaspoon banana extract or 1/2 teaspoon banana flavoring (no sugar added)
• 1/3 cup club soda
• 1/2 cup macadamia nuts, coarsely chopped

1. Preheat oven to 375u0b0F.
2. Spray (6 muffin) muffin tin with vegetable oil spray.
3. Mix wheat bran and 1 T soy flour, then coat the muffin tin with the mixture (do this step over a trash can!).
4. Mix soy flour, Splenda, baking powder, eggs, cream, and banana extract in a large bowl with a wire whisk.
5. Whisk in club soda.
6. Fold in nuts.
7. Fill muffin tins evenly, and bake for 20 to 25 minutes, using the toothpick test for doneness.
8. The tops will be golden brown, but it is a bit hard to tell by color change since soy flour is dark.

bran, soy flour, soy flour, splenda sugar substitute, baking powder, eggs, heavy cream, banana, club soda, nuts

Taken from www.food.com/recipe/low-carb-macadamia-nut-mock-banana-muffins-103612 (may not work)