Description
Keto banana muffins offer low-carb magic without real bananas, blending almond flour and sugar-free sweeteners into guilt-free breakfast perfection. Each muffin delivers rich banana flavor that satisfies keto dieters seeking delicious morning comfort.
Ingredients
Scale
Main Ingredients:
- 3 large eggs, at room temperature
- 250g / 2 ½ cups blanched almond flour
- 75g / ⅓ cup unsalted butter, melted (or coconut oil for dairy-free)
- 80ml / ⅓ cup unsweetened almond milk
Sweeteners and Flavorings:
- 100g / ½ cup granulated allulose (use 150g / ¾ cup for sweeter muffins)
- 1 teaspoon banana extract
Additional Dry Ingredients:
- 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- 75g / ¾ cup walnuts, chopped
Instructions
- Prepare the oven environment by heating to 180°C / 350°F and arranging 10-12 silicone or parchment muffin liners in a standard muffin pan, adjusting quantity based on desired muffin size.
- Create a dry ingredient foundation by thoroughly combining almond flour, allulose, baking powder, and sea salt in a spacious mixing bowl, ensuring even distribution of components.
- Introduce moisture and binding elements by incorporating melted butter, almond milk, eggs, and banana extract, stirring until the mixture achieves a smooth, homogeneous consistency.
- Enhance texture and flavor by gently folding of chopped walnuts into the batter, distributing them evenly throughout the mixture.
- Divide the prepared batter carefully among the prepared muffin liners, filling each approximately 2/3 full to allow room for rising during baking.
- Garnish the unbaked muffins by sprinkling the remaining of chopped walnuts across the top of each muffin, creating a decorative and crunchy surface.
- Transfer the muffin pan to the preheated oven and bake for 20-25 minutes, monitoring for a golden-brown exterior and checking doneness by inserting a toothpick into the center – it should emerge clean when the muffins are fully baked.
Notes
- Gently tap the pan after baking to release trapped air bubbles, ensuring a more even and tender crumb texture.
- Sift almond flour beforehand to break up any clumps and create a smoother, more consistent muffin batter.
- Watch muffin edges carefully for golden-brown color, which signals perfect caramelization and doneness.
- Rotate the baking pan halfway through cooking to guarantee uniform heat distribution and even browning.
- Store muffins in an airtight container at room temperature for maximum freshness, enjoying within 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 295 kcal
- Sugar: 1.3g
- Sodium: 213mg
- Fat: 27.4g
- Saturated Fat: 6.0g
- Carbohydrates: 7.7g
- Fiber: 3.6g
- Protein: 9.3g
- Cholesterol: 71.9mg