Low Carb Banana Muffins (No Banana)
I miss banana SO much and so decided to bake muffins with the magical ingredients called "banana extract", I was a little skeptical at first but the result was incredible!
This recipe is super easy, super yummy and definitely keto-friendly (low carb)!
All you need is to get the "right" banana extract, something not too artificial, I bought mine from a local baking store. (Tips: do a quick sniff test before buying)
For this recipe we're using almond flour as the base and added some ground flaxseed to give these muffins a little nutty texture.
Feel free to add toppings to your muffins, you can add crumble topping (pulse cold butter, walnuts and almond flour in food processor) or simply top it with crushed nuts and unsweetened chocolate chips.
Going banana without the carbs! These muffins are totally keto-friendly and low carb baked using a magical ingredient called "banana extract"!
Ingredients:
Wet Ingredients:
- 113 gm Butter (melted)
- 1 tsp Vanilla Extract
- 1/2 tbsp Banana Extract
- 5 Eggs (lightly beaten)
- 1/4 cup Heavy Cream
- 1/4 cup Water
- 150 gm Almond Flour
- 50 gm Ground Flaxseed
- 1 tsp Baking Powder
- 1/4 tsp Ground Nutmeg
- 1 tbsp Ground Cinnamon
- 60 gm Sweetener (Monk Fruit Sweetener)
- Preheat oven at 180°C, prepare the muffin tin by lining with muffin liners.
- Combine all wet ingredients and whisk well.
- Add the dry ingredients and fold it until well combined.
- Pour batter into muffin tin, bake for 25-28 minutes until golden brown and skewer-test comes out clean.
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