Keto Banana Muffins

If you’re looking for a super simple and delicious keto recipe, wait until you try a bite of these Keto Banana Muffins. One muffin just isn’t going to be enough. 

I’m a big fan of breakfast, but I really don’t like eating foods that are heavy and weigh me down. This is why I really do love these Keto Banana Muffins. The taste and flavor are out of this world and I love that they have such a wonderful banana flavor! 

Make certain to check out these Delicious Homemade S’More Pops as well!

Keto Banana Muffins

All you need are a few simple ingredients to get started!

Ingredients needed for homemade banana muffins:

  • 6 large eggs at room temperature
  • 2 ripe mashed bananas
  • 3 tablespoons coconut oil, softened
  • 1 teaspoon vanilla extract
  • 2/3 cups coconut or almond flour
  • 3 tablespoons granulated sugar substitute
  • 1 teaspoon allspice 
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup unsweetened coconut
  • 1/2 cup chopped pecans or walnuts, divided (optional)

How to make Keto Banana Muffins

Preheat oven to 350 degrees. Spray or line a standard muffin pan.

Steps 1-5: In a medium mixing bowl, add bananas, eggs, vanilla, and coconut oil. Mix until blended thoroughly. 

Steps 6-12: In a separate large size bowl, add flour, sugar substitute, allspice, baking powder, baking soda, and salt. Whisk until well incorporated.

Keto Banana Muffins

Step 13: Add the dry ingredients into the wet ingredients and mix until well incorporated. 

Steps 14-16: Add in the coconut and 1/4 cup of the nuts. Mix well.

Steps 17-19: In each muffin cup, spoon in the batter until 2/3 full. Sprinkle the remaining nuts on top of the mixture in each muffin cup. Bake 18-20 minutes or until they spring back when touched. Let cool.

 

Keto Banana Muffins

These Keto Banana Muffins are so simple and easy to make!

Ingredients

  • 6 large eggs at room temperature
  • 2 ripe mashed bananas
  • 3 tablespoons coconut oil, softened
  • 1 teaspoon vanilla extract
  • 2/3 cups coconut or almond flour
  • 3 tablespoons granulated sugar substitute
  • 1 teaspoon all spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup unsweetened coconut
  • 1/2 cup chopped pecans or walnuts, divided (optional)

Instructions

Preheat oven to 350 degrees. Spray or line a standard muffin pan.

Steps 1-5: In a medium mixing bowl, add bananas, eggs, vanilla and coconut oil. Mix until blended thoroughly.

Steps 6-12: In a separate large size bowl, add flour, sugar substitute, all spice, baking powder, baking soda and salt. Whisk until well incorporated.

Step 13: Add the dry ingredients into the wet ingredients and mix until well incorporated.

Steps 14-16: Add in the coconut and 1/4 cup of the nuts. Mix well.

Steps 17-19: In each muffin cup, spoon in the batter until 2/3 full. Sprinkle the remaining nuts on top of the mixture in each muffin cup. Bake 18-20 minutes or until they spring back when touched. Let cool.

 

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