Keto Banana Muffins

Holy flavor, Batman. These are AMAZING. The most moist, flavorful, yet somehow still – light – banana muffins you’ve had. As a bonus they’re flourless too! It uses almond butter which definitely adds to the richness. Also did I mention there’s only 1.5g net carbs in each?

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mmmm can you smell the deliciousness?

So I found these adorable little baby banana muffins at the grocery store, and considering my 1 year old loves bananas, but only in small amounts, I figured these were perfect. Unfortunately they seem to go overripe faster than standard size, and even though he eats 1 a day, the fact that the entire bunch came with roughly 839492 (okay like 12) bananas made them hard to use in time.

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Super cute baby bananas (TBSP for scale…if only I had a regular sized banana)

I know bananas as a whole aren’t keto friendly because of the carb content, but I figured when you spread bananas over a bunch of mini muffins, you’re pretty okay, and I was right!

On to what you’re here for!

Servings: 39 mini muffins (I know…it’s an odd number, but that’s how many it made)
Ingredients:

  • 3/4 cup almond butter
  • 4 baby bananas, mashed (179g)
  • 3 TBSP truvia
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 TBSP (14g) chocolate chips (optional)

Directions:

  1. Preheat oven to 350F. Place muffin liners in the tin.
  2. Mix all ingredients together. I know, it’s a super complicated recipe but I have faith that you all can handle it :).
  3. Fill each muffin about 3/4 way full. If using chocolate chips, place on on top of each mini muffin. It probably doesn’t make a difference overall, but that one moment you get the chocolate flavor just makes my mouth so, so happy.20180222_144653
  4. Bake for 12 minutes. Cool for 2 minutes and move to wire rack to cool completely.20180222_150040
  5. Scarf unabashedly!

Again, I need to reiterate how delicious these are. I can’t get over how moist they are. Not dry or cakey or anything like that. Just delicious, delicious banana flavor. The little bit of cinnamon and vanilla that’s in each really helps round out the bite, and of course the almond butter just….well, helps with everything.

Nutrition info:

  • calories: 44
  • net carb: 1.5g
  • fat: 3.2g
  • protein: 1.6g

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Keto Banana Muffins

  • Servings: 39
  • Difficulty: easy
  • Print

These moist banana muffins will satisfy your want for a tasty yet guilt-free dessert or snack!


Ingredients:

  • 3/4 cup almond butter
  • 4 baby bananas, mashed (174g)
  • 3 TBSP truvia
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 TBSP (14g) chocolate chips (optional)

Directions:

  1. Preheat oven to 350F. Place muffin liners in the tin.
  2. Mix all ingredients together. I know, it’s a super complicated recipe but I have faith that you all can handle it :).
  3. Fill each muffin about 3/4 way full. If using chocolate chips, place one on top of each mini muffin. It probably doesn’t make a difference overall, but that one moment you get the chocolate flavor just makes my mouth so, so happy. If you omit them, obviously your carb count will lower slightly.
  4. Bake for 12 minutes. Cool for 2 minutes and move to wire rack to cool completely.
  5. Scarf unabashedly!

Nutrition info:

  • calories: 44
  • net carb: 1.5g
  • fat: 3.2g
  • protein: 1.6g
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One Comment Add yours

  1. Anne Fox says:

    I’m sorry for being so picky but you said you found these little baby banana muffins at the store. I assume you meant that you found little baby bananas. Also, you never give direct instructions to use a mini muffin pan. Not criticizing but I thought you would want to know these observations. Can’t wait to taste them.

    Like

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