Keto Banana Nut Muffins

 

Banana bread, what a classic recipe that I am sure we all grew up on.  This keto version uses a special ingredient to bring that banana flavor without adding the carbs from bananas!

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes 

Servings: 12 

Calories: 206kcal 

WATCH RECIPE VIDEO

Credit: Low Carb Recipes with Jennifer

INGREDIENTS

• 2 1/2 Cups almond flour 
• 1 teaspoons Baking Soda
• 1/4 teaspoon Kosher salt
• 3/4 Cup Granular Sweetener 
• 3 Large Eggs
• 8 Ounces Greek yogurt
• 2 teaspoons Vanilla extract
• 2 teaspoons Banana extract
• 1/2 Cup Chopped walnuts Optional

INSTRUCTIONS

• Pre-heat the oven to 400F and line a 12 cup muffin tin with cupcake liners. Spray the inside of the liners with cooking spray.
• In a large mixing bowl, mix together the almond flour, baking soda, salt, and granular sweetener. Now mix in the eggs, greek yogurt, vanilla and banana extract.
• Fold in the chopped walnuts if using.
• Using a 1/4 cup ice cream or kitchen scoop, fill the muffin cups. The batter will be the perfect amount for 12 muffins.
• Bake in the pre-heated oven for 18-20 minutes. A toothpick will come out clean.
• Let cool in the muffin tin for 10 minutes before serving. See notes for freezing instructions.

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TIPS

• Greek Yogurt: I prefer to use Fage 2% plain Greek Yogurt because it has 5 carbs per 1 cup.
• Banana Extract: This can be found at Amazon.  Here is the one I use
• Freezing Instructions: After these cool for 10 minutes, you can put the whole muffin tin in the freezer and let the muffins freeze for 2 hours.  Remove the muffins from the freezer and the muffin tin and put them in a freezer safe bowl or bag.  Keep frozen for up to 3 months.

NUTRITION

Serving: 1Muffin | Calories: 206kcal | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Fiber: 3g