Low Carb Keto Banana Muffins
User Reviews
5
Low Carb Keto Banana Muffins
Description
The Low Carb Keto Banana Muffins are prepared by blending ripe banana, eggs, almond milk, vanilla extract, and melted coconut oil. To this wet mixture, almond flour, ground flaxseed, a sweetener, baking powder, cinnamon, and optional cacao nibs or sugar-free chocolate chips are added. The batter is combined thoroughly and poured into muffin cups.
Baking at 180°C for 25-30 minutes produces muffins that have a moist, soft interior with banana flavor and subtle spiced notes from cinnamon. The almond flour base keeps the carbs low while providing a tender crumb. The optional cacao nibs add textural contrast and a slight bitterness balancing the sweetness from banana and sweetener.
These muffins fit well as a snack or part of a low-carb breakfast. Eight muffins are made from the recipe, with about 4g net carbs each. Testing doneness with a toothpick ensures they are fully baked. The recipe notes leaving out cacao nibs for a milder taste or adding salt for enhanced flavour.
Each muffin contains approximately 4 grams net carbs, excluding cacao nibs or sugar-free chocolate chips.The recipe yields about 8 muffins, though size may vary slightly.Adding a pinch of salt can enhance the overall flavour if desired.
Ingredients
- 200 g / 2 cups almond flour or ground almonds
- 30 g / ¼ cup Flaxseed ground
- 120 g / ½ cup banana very ripe (1 medium banana)
- 2 egg large
- 120 ml / 4 ounces almond milk ½ cup
- 60 ml / 2 ounces coconut oil ¼ cup, melted and cooled
- 3-4 tablespoon granulated sweetener depending on your sweet tooth
- 2 teaspoon baking powder
- 40 g cacao nibs or sugar free chocolate chips (⅓ cup), optional
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 180 degrees Celsius / 350 Fahrenheit.
- Mix the banana, eggs, almond milk, vanilla and oil in a food processor or with a blender.
- Add the dry ingredients: the ground almonds, ground flaxseed, erythritol, baking powder and spices. Blend until thoroughly combined
- Lastly, stir in the cacao nibs (or chopped dark chocolate)
- Fill into a muffin tin lined with paper cups. If you don't have any to hand, make sure the tin is really well greased. My mix made 8 muffins, but I did "try" the dough quite a few times. Yours might yield 9!
- Bake at 180 degrees 25-30 minutes or until browned on top. You can also test with a cocktail stick or a knife - if they come out dry, the muffins are done.
Notes
- Each muffin contains around 4 grams net carbohydrates, not including cacao nibs or sugar-free chocolate chips.
- This recipe makes about 8 muffins depending on portion size.
- You can add a pinch of salt to enhance flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Total Carbohydrates | 9.4g | 3% |
| Protein | 7.8g | 16% |
| Fat | 23.6g | 36% |
| Saturated Fat | 7.7g | 39% |
| Fiber | 3.9g | 16% |
| Sugar | 3.1g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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