KETO BANANA NUT MUFFINS | A PERFECT BREAKFAST MUFFIN
INGREDIENTS
4 tbsp butter – melted, not hot
4 eggs
½ cup unsweetened coconut milk (from carton)
2 tsp banana extract
¼ cup granulated erythritol
¼ tsp liquid stevia
1 tbsp baking powder
1 ½ cups almond flour
¼ cup coconut flour
2 tbsp flax meal
½ tsp ground cinnamon
½ cups walnut pieces (or chopped)
INSTRUCTIONS
Preheat your oven to 350F and line a muffin pan with parchment liners.
In a large microwave-safe bowl, melt the butter and let it cool. Then add the eggs, coconut milk, banana extract, erythritol, liquid stevia, and sift in the 1 TABLESPOON baking powder. Mix with a hand mixer preferably.
Add the almond flour, coconut flour, flax meal, and cinnamon and mix again until well combined.
Add the walnuts and fold them into the batter with a spatula or spoon.
Add batter to the muffin liners until it is equally distributed (mine was about ¾ way full).
Bake the muffins for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. You want to see a little golden brown on the tops of the muffins.
With any muffin, it is always preferable to immediately take them out of the pan and let them cool on a cooling rack so they aren’t cooked anymore by the heat of the muffin pan.
Let cool and enjoy! You can store extras in a container in the fridge and microwave for 8 seconds if you like to eat them warm 
0 Response to "KETO BANANA NUT MUFFINS | A PERFECT BREAKFAST MUFFIN"
Post a Comment