KETO BANANA NUT MUFFINS | A PERFECT BREAKFAST MUFFIN

KETO BANANA NUT MUFFINS | A PERFECT BREAKFAST MUFFIN
KETO BANANA NUT MUFFINS | A PERFECT BREAKFAST MUFFIN


Banana-less Keto Banana Nut Muffins 

INGREDIENTS
  1. 4 tbsp butter – melted, not hot
  2. 4 eggs
  3. ½ cup unsweetened coconut milk (from carton)
  4. 2 tsp banana extract
  5. ¼ cup granulated erythritol
  6. ¼ tsp liquid stevia
  7. 1 tbsp baking powder
  8. 1 ½ cups almond flour
  9. ¼ cup coconut flour
  10. 2 tbsp flax meal
  11. ½ tsp ground cinnamon
  12. ½ cups walnut pieces (or chopped)
INSTRUCTIONS
  1. Preheat your oven to 350F and line a muffin pan with parchment liners.
  2. In a large microwave-safe bowl, melt the butter and let it cool. Then add the eggs, coconut milk, banana extract, erythritol, liquid stevia, and sift in the 1 TABLESPOON baking powder. Mix with a hand mixer preferably.
  3. Add the almond flour, coconut flour, flax meal, and cinnamon and mix again until well combined.
  4. Add the walnuts and fold them into the batter with a spatula or spoon.
  5. Add batter to the muffin liners until it is equally distributed (mine was about ¾ way full).
  6. Bake the muffins for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. You want to see a little golden brown on the tops of the muffins.
  7. With any muffin, it is always preferable to immediately take them out of the pan and let them cool on a cooling rack so they aren’t cooked anymore by the heat of the muffin pan.
  8. Let cool and enjoy! You can store extras in a container in the fridge and microwave for 8 seconds if you like to eat them warm