Keto Banana Muffins

These keto banana muffins are so moist and tender you won't believe they are low carb. Simple ingredients and made in one bowl, they are made with NO banana!.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 196kcal

Author Arman Liew

Ingredients

2 1/2 cups almond flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar free brown sugar * See notes
1/3 cup butter melted
3 large eggs
1 tablespoon banana extract
1/3 cup milk of choice I used unsweetened almond milk
1 cup chocolate chips of choice optional
1/4 cup walnuts optional

Instructions

Preheat the oven to 180C/350F. Grease and line a 12-count muffin tin and set aside.
In a small bowl, whisk together your almond flour, baking powder, and salt, and set aside. In a separate bowl, whisk together the melted butter, eggs, keto brown sugar, banana extract, and milk, until smooth and combined. Gently add the dry ingredients and mix until just combined. Fold through the chocolate chips, if using them.
Distribute the batter evenly amongst the 12 muffin liners. Bake for 20-25 minutes, or until a skewer comes out just clean.
Remove the muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.

Notes

* You can use any granulated sweetener of choice. If you use monk fruit or erythritol, your muffins will be lighter.

TO STORE: If you intend on eating your muffins within. 3 days, they can be stored at room temperature, covered. If you'd like them to keep longer (7 days), store them in the refrigerator.

TO FREEZE: Place muffins in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition