Keto-Friendly Banana Muffins

Nutrition facts (per serving) - 1 Muffin

Calories = 130

Protein = 7g

Net Carbs = 9g

Fat = 7g

Fiber = 6g

PREP TIME - 10 MINS

BAKING TIME - 20 MINS

TOTAL TIME - 30 MINS

YIELD - 12 Muffins

banana muffins.PNG

INGREDIENTS

  • 1-1/4 cups Barely Barley Low Carb Flour

  • 1/4 cup vital wheat gluten

  • 3/4 cup equivalent sugar substitute (we used 3/4 cup allulose and 0.15g of pure stevia extract, but any sugar substitute like Truvia will work).

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 6 tablespoons (3/8 cup) unsalted butter, melted

  • 1 large egg

  • 3 bananas, medium sized

  • 1 tablespoon water

Directions:

  1. Preheat over to 350 deg F

  2. Cut butter into smaller pieces and melt (melt by using a saucepan on low heat or microwave on “defrost” mode, stirring every 15ish seconds)

  3. Coat muffin pan with non-stick spray, or just make your life easier and use paper liners

  4. Combine these ingredients in one bowl and mix: flour, vital wheat gluten, baking powder, salt, baking soda

  5. Combing these ingredient in a separate bowl and mix: melted butter, egg, sugar substitute, bananas, 1 tbsp water

  6. Fold in dry ingredients and make sure they are thoroughly mixed

  7. Bake from 15-20 minutes, or until interior is finished (use a toothpick to poke the muffin and cook until the toothpick comes out clean)

  8. Let cool for 5 minutes and dig in!