Enjoy delicious and healthy keto banana muffins that are perfect for a low-carb diet. Made with almond and coconut flour, these muffins are sweetened with erythritol, keeping them keto-friendly. A touch of banana extract or a small amount of ripe banana provides the flavor without adding too many carbs. The muffins are moist, fluffy, and can be customized with optional add-ins like sugar-free chocolate chips or nuts. They make a great breakfast or snack option, pairing wonderfully with your favorite keto-friendly coffee or tea. Easy to make, these muffins are a nutritious treat that fits perfectly into a ketogenic lifestyle.
¼Cup Sugar-free Chocolate Chips, Chopped Nuts, or Other Keto-friendly Ingredients
1TeaspoonCinnamon (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with liners or grease it well.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon.
In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
Mix the wet ingredients into the dry ingredients until well combined.
Fold in mashed banana or banana extract and any optional add-ins.
Scoop the batter evenly into the prepared muffin tin.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring to a cooling rack.
Notes
Almond Flour Substitution: If you're allergic to almonds or prefer a different flavor, you can substitute almond flour with an equal amount of sunflower seed flour or a low-carb baking mix.
Sweetener Options: Erythritol is a common keto-friendly sweetener, but you can also use other sugar substitutes like monk fruit sweetener or stevia. Adjust the amount based on your preferred level of sweetness.
Banana Flavor: The recipe calls for a small amount of mashed banana or banana extract. Use ripe bananas for a stronger flavor, or opt for banana extract to reduce the carb content further.
Optional Add-Ins: Customize your muffins with sugar-free chocolate chips, chopped nuts, or shredded coconut for added texture and flavor. Be mindful of the carb content of add-ins if you're strictly following a keto diet.
Storage and Reheating: Store leftover muffins in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage. Reheat muffins in the microwave or oven before serving for a freshly baked taste.
Portion Control: While these muffins are keto-friendly, moderation is key, especially if you're closely monitoring your carb intake. Enjoy them as part of a balanced keto diet.
Adjusting Consistency: If the batter seems too thick, you can add a splash of almond milk or water to achieve the desired consistency. Avoid adding too much liquid, as it can make the muffins too dense.
Muffin Liners: Using parchment paper or silicone liners can prevent the muffins from sticking to the pan and make cleanup easier.
Flavor Variations: Experiment with different spices like nutmeg or ginger for a unique flavor profile. You can also add lemon zest or extract for a refreshing twist.
Check Doneness: Use a toothpick inserted into the center of a muffin to check for doneness. If it comes out clean or with a few crumbs (not wet batter), the muffins are ready.
These notes will help you navigate the recipe with confidence and make delicious keto banana muffins tailored to your preferences. Enjoy baking!