Every now and again I get this urge to bake something with bananas. I know, I know, bananas are not keto-friendly, but this low carb banana muffin recipe, made with real bananas is low in carbs and can totally fit into a keto lifestyle.
Just to clarify (for the keto police). Bananas are surely not keto-friendly and eating a single banana contains approximately 3 tsp of sugar. Three teaspoons of sugar will kick you out of ketosis, but when you add the bananas to a recipe, the single serving’s carb count is significantly lower. In this low-carb banana muffin recipe, the total net carbs come to 10 grams per serving [75g banana].
So, hold your breath, keto police, the recipe is a low-carb banana muffin and not a keto banana muffin recipe. Some other bloggers from overseas do make keto banana muffins, but they use banana flavoring, which reduces the overall carb count a lot. So, as I said earlier, this low carb banana muffin recipe is a great option to consider compared to 20g of carbs in a single muffin from Woolworths. I’m excited to add this recipe to the blog and for you to try! And, if you are looking for more keto dessert recipes, you can also check out this carrot cake recipe.
Enough food blogging from me. Let’s go make low carb banana muffins!
- 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.