Who knew that keto and bananas could be such a delightful duo? These muffins are a game-changer—perfect for a cozy morning with a steaming cup of coffee or a late-night snack when you’re craving a bit of sweetness without the carb overload. The smell alone, like walking into a bakery on a chilly morning, is enough to make you forget they’re low-carb.
Steps
- Preheat your oven to 350°F (175°C) and lightly spray a silicone muffin tray with cooking spray. Set it aside for later use.
- In a blender, combine the bananas, eggs, vanilla extract, cinnamon, baking soda, baking powder, and salt. Blend until the mixture is smooth.
- Add the almond flour to the blender and pulse until it is just combined with the banana mixture. Scrape down the sides if necessary and blend briefly again.
- Stir in the chocolate chips or any other add-ins using a spatula. Ensure they are evenly distributed throughout the batter.
- Evenly distribute the batter among the 12 muffin cups, filling each about 3/4 full. Use an ice cream scoop for consistent portions.
- Bake the muffins for 25-30 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool on a rack for about 20 minutes before serving. Enjoy your freshly baked muffins!
Ingredients
- 1 1/2 cups mashed overripe bananas (approximately 3-4 bananas)
- 3 cups super fine blanched almond flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup mini dark chocolate chips (or sugar-free chocolate chips)
Nutritional Values
Calories: 2676kcal | Carbohydrates: 156g | Protein: 96g | Fat: 192g | Saturated Fat: 12g | Trans Fat: N/A | Cholesterol: 492mg | Sodium: 2076mg | Fiber: 48g | Sugar: 60g
FAQ
- Can I make mini banana muffins using this recipe?
- Yes, you can make mini muffins. Use a mini muffin tin and reduce the baking time. It’s best to start checking them at around 10 minutes, then every few minutes thereafter, until done.
- Is it possible to use a food processor instead of a blender?
- While a blender is preferred for achieving a smooth batter, a food processor can also be used. However, the texture may not be as smooth as when using a blender.
- Can almond meal be substituted for almond flour?
- Some have successfully used almond meal in place of almond flour, but the muffins may have a grainier texture and a “healthier” taste. Almond flour is typically recommended for the fluffiest results.
- How can I substitute the almond flour in this recipe?
- While the recipe is designed specifically for almond flour, alternatives like cashew flour or hazelnut flour can be used. For a nut-free option, sunflower seed flour is suggested. Note that each substitution may alter the final texture and taste.
- How should I store and reheat the muffins?
- Store the muffins at room temperature for 2-3 days or in the refrigerator for up to 7 days. For longer storage, freeze them in layers using parchment paper for up to three months. To reheat, microwave them in 15-second intervals if chilled, or defrost in the fridge and then microwave if frozen.
Tips
- Use Overripe Bananas: Ensure your bananas are very ripe, with plenty of brown spots or even a brown peel. This will enhance the sweetness and softness of the muffins, preventing a thick batter that can result in dry muffins.
- Measure Almond Flour Correctly: Use the “spoon and level” method to measure almond flour. Spoon the flour into your measuring cup and level it off with a knife to avoid packing too much flour, which can affect the texture of your muffins.
- Monitor Baking Time: Since ovens vary, start checking your muffins at around 17 minutes. Almond flour is delicate, and overbaking can affect the muffins’ texture and flavor.
- Avoid Overmixing: When adding almond flour to your banana mixture, process just enough to combine. Overmixing can lead to dense muffins, so scrape the sides of your blender or food processor and give it a quick process again if needed.
Equipment
- Powerful Blender or Food Processor – needed for blending the muffin batter into a smooth consistency.
- Silicone Muffin Tin – used instead of traditional metal muffin tins for baking.
- Ice Cream Scoop – useful for easily and evenly dividing the batter into the muffin tin.
