Banana Nut Chocolate Chip Muffins

This recipe is for the banana nut version of our tasty low-carb mini-muffins. Enjoy!

1 bag Flour Girls' Basic Muffin Mix
1 overripe banana, mashed
1/4 - 1/2 cup chopped nuts (I prefer to use pecans, but you can use whatever you like!)
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1/4 cup dark chocolate/semi-sweet mini-chips, you can use more if you'd like
1 tbsp. sugar or other sweetener (optional)
1 egg
2 tablespoons softened butter or oil
1/4 cup of liquid (we generally use milk, but feel free to try other things!)

These are a bit sweeter than most because of the banana and chocolate chips, but if you want them sweeter, add in another tablespoon of sugar, if desired.

Preheat your oven to 300. In a medium bowl, add the mix, one egg, mashed banana, milk (or other liquid), cinnamon and nutmeg. Now is also the time to add in the extra tablespoon of sugar, if you choose to do that. Mix well. Add in the butter or oil and stir well again.
You want the batter to be fairly thick. Add in the chocolate chips and the nuts, then use a teaspoon to scoop a little mix into a well-battered mini-muffin tin. Bake for 35-50 minutes. Remember, you want them a bit on the dark side - golden brown means they're not done! Makes 12 mini-muffins or 6 regular sized muffins.

With the banana, extra sugar, and the chocolate chips, each mini-muffin will be approximately 7.5 - 8.5 carbs, and at least 50% fiber (not to be subtracted from the carb-count, though - I have already deducted the fiber from the total carb count, so they will be no less than 7.5 carbs per mini-muffin).