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.

 Too good to be true!! Cinnamon Flaxseed Muffins....for keto-er!? Oh yes! And the best part of all....it is a quick bake using microwave and all you need is 1-minute of your time!

Instead of flour, I've used ground flaxseed for this low-carb muffin recipe, it taste just as good as regular wheat flour muffin. 

These muffins are definitely worth your time preparing and baking it for 1-minute in the microwave! They are packed with fiber and nutrition.....as yummy too!

So easy! So tasty! And it is only 3 nett carbs per muffin............isn't that heavenly enjoyment!

Ps: My 5-year-old son loves these muffins so much!

Low Carb Cinnamon Flaxseed Muffins 

Ingredient (serves: 2)

4 tbsp Roughly Ground Organic Flaxseed

1/2 tsp Baking Powder

1/2 tbsp Monk Fruit Sweetener (or any sweetener of your choice)

1 tsp Ground Cinnamon

1 Egg

1 tsp Butter (melted)

Directions:

1. Prepare 2 silicon muffin cups (optional: to use with muffin liner)
2. In a bowl, combine all dry ingredients and mix it well.
   
3. Add in the wet ingredients and stir until incorporated.
4. Spoon mixture into prepared muffin cups up to 85% of the way up. (muffin will expand a little so leave some room!)
   
5. Bake the muffins in the microwave on High for 1-minute. 
6. Alternatively, you can bake these muffin in oven at 175°C for 13-15 minutes.
    
   

Adapted from Keto Comfort Foods by Maria Emmerich

Yay! I'm on a long weekend break so it is time to do some baking and munch all day long! (oppsie...I know I have to watch my diet).

Chocolate for breakfast? I'm sure no one can say NO and this is exactly what I'm baking - Classic Chocolate muffins for breakfast. Why not indulge in it when I don't make chocolate muffins everyday (wink!). These chocolate muffins make a great breakfast to start any morning. How can you not start the day with a wide smile on your face :)

These scrumptious muffins are chocolate loaded, tasty and full of chocolate goodness. Surely this can also be a delicious dessert or even in a lunch box if you don't fancy for a rich and heavy chocolatey start in the morning.

You will love how easy these muffins are to make...so easy that it could just be a dangerous thing...LOL!

 AirBaked Classic Chocolate Muffins

350gm Self-raising Flour
150gm Brown Sugar
50gm Unsweetened Cocoa Powder
180gm Semi-Sweet Chocolate Chips
2 Eggs
250ml Milk
125gm Butter (melted, alternatively you can use Vegetable Oil)

Directions:

• Preheat the Airfryer at 160°C.
• In a mixing bowl, combine together flour, brown sugar, cocoa powder and chocolate chips and mix well.
   
  
• In a separate bowl, whisk together eggs, milk and melted butter until smooth and well combined.
• Pour the egg mixture into the flour mixture, stir until just combined (don't over-mix). 
   
  
• Spoon mixture into muffin pan or muffin cups until almost full (3/4 full).
  
• AirBaked at 160°C for 13-15 minutes or until firm to touch and skewer inserted into the center comes out clean (p/s: a wet skewer may just be the melted chocolate chips!) 
  
• Cool on a wire rack and store in an airtight container. Enjoy! 
  
  
  
  

Adapted from My Cooking Baking Diary

Muffins are terrifically easy to make and nothing is better than warm muffins fresh from the AirFryer on rainy afternoon, just perfect for tea time!

As you may know (or may not know..LOL), muffins are good served warm, cooled or reheated so this recipe is not just for rainy day! Hehe!

I'm not going to write a long story simply because it is a rainy day here and all I wanted to do now is to crawl under a blanket and take a short nap before my darling son wakes up!

AirBaked Raisin Oatmeal Muffins

100gm All-purpose Flour
100gm Icing Sugar (I used 80gm organic brown sugar - blitzed into powder form)
100gm Butter
50gm Organic Rolled Oat
50gm Organic Raisins
100gm Eggs (I used 2 eggs - lightly beaten)
1/4 tsp Vanilla Essence
1/8 tsp Baking Powder

Directions:

• In a bowl, cream the butter and sugar until soft

  

  Here is my homemade organic brown icing sugar (blitzed using a food processor)

• Add vanilla essence and beaten eggs little by little into the butter mixture
• In a separate bowl, combine flour, oats, raisins and baking powder then mix it well
  
• Using the "cut and fold" method to mix the flour mixture into the butter mixture
• Line the muffin tray with muffin liners then pour the mixture about 3/4 full into the muffin liners, then set aside
  
• Preheat the AirFryer at 180°C
• Place the muffin tray into the frying basket and AirBake for 10 minutes at 180°C
  
  
  

  

  I have removed the frying basket so that the muffin tray can fit perfectly in pull-out tray