Every now and again I get this urge to bake! And, you’d be so surprised by the fast amount of goodies one can bake that are totally keto-friendly.
One of my all-time favorite keto food bloggers is Maya from Wholesome Yum.
I’ve been contemplating some of the low-carb recipes on my website like the carrot cake but also felt like having something with banana.
Bananas are surely not keto-friendly and eating a single banana contains approximately 3 tsp of sugar. If you however add it to a recipe, the single serving’s carbs are significantly lower. Like in this recipe. The total net carbs come to 10 grams per serving [75g banana]. Hold the keto police, I know it’s not completely keto-friendly and a single muffin of 10g of carbs could be too high for some people, and kick you out of ketosis. But one needs to consider that it is much lower than 20g of carbs in a single muffin from Woolworths.
- Muffin Pan
- Blender or food prosessor optional
- 3 small, medium Bananas, overripe the better
- 3 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 1/2 cup Erythritol
- 3 cups Almond flour
- Preheat the oven to 180 degrees C and prepare a 12-hole muffin pan.
- In a blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda, baking powder, and salt, and blend until smooth. You can mix it by hand and don't have to use a blender or food processor.
- Add the liquid ingredients to the almond flour and erythritol and mix until it forms a batter.
- Fill the muffin holes about 2/3 from the top and bake in the oven for approx 17-20 minutes until golden brown or by doing a test by inserting a knife or toothpick to see if it comes out clean.
- Remove from the oven, let it cool down and carefully remove the muffins once they have cooled down. The muffins can be kept for 4-5 days in the refrigerator.
Some notes to take into consideration:
- The riper the bananas the sweeter the muffins will be. I added 1/2 cup of erythritol to increase the sweetness of the muffins. You could use xylitol, which is much sweeter, so it really depends on your sweet tooth.
- I also added 1/2 cup of pecan nuts to my recipe [it’s excluded in the nutritional facts of this recipe].
- My muffins were ready in 17 minutes. Ovens vary so check yours anywhere from 12-15 minutes. The cooking time depends on the size of your muffin pan and oven.