Keto Banana Bread Muffins

 

Keto Banana Bread Muffins 

I can’t wait to see what you guys think about this one. That being said, let’s get right into it and make these keto muffins alright. So the first thing we’re going to do is preheat our oven to 350 degrees, and then we have to do a little bit of prep work as you’re. Seeing here, we’ll want a way out a quarter cup or thirty grams of walnuts, and then we’re going to take a rolling pin, crush the walnuts into tiny pieces, and then set them aside for later when we’ve taken care of that. The next thing we want to do is get out a small bowl and an entire stick of butter which, by the way, is a hundred and twelve grams of butter. So when we’ve done that, we’re going to cut the butter into small pieces, add those pieces to a small bowl and then microwave the bowl until the butter melts, which will probably take about 30 seconds now, while the butter is melting, we’re going to get our food Scale back out, along with a medium-sized bowl and we’re going to start, adding the liquid ingredients for our keto muffins.

So the first thing we’re going to add to this bowl is three large eggs, and then, when we’ve added those eggs, we’ll want to get our whisk and whisk fi those until the yolks combine into the whites. When that’s looking good, we’re going to get out some full fat, sour cream, and we’ll want to add a quarter cup of 60 grams of that stuff to our bowl. By the way, don’t worry about tasting the sour cream in these low-carb keto banana nut muffins. You absolutely cannot taste the reason we’re adding. It, though, is to give our keto muffins that incredibly moist texture that every good muffin has anyways.

The next thing, we’re going to add is some zero carbs, keto-friendly maple syrup to add sweetness to not only our banana nut muffins, but also some maple flavor as well, and for today’s keto muffin recipe, we’re going to add a heaping tablespoon or 20 grams. That stuff to our bowl, so now we can get the melted butter we prepared from earlier out and add that to our bowl, along with half a tablespoon or 10 grams of banana extract. We’re using banana extract because this is a low-carb keto muffin recipe, and using real bananas would add way too many carbs to our muffins. Instead, we’re going to use the banana extract because it doesn’t have any carbs to give our keto muffins.

All the banana flavor they’ll need anyways. The next ingredient we’re going to add will be a teaspoon or four grams of vanilla extract, as well as a third of a cup or 80 milliliters of unsweetened vanilla almond milk. Well, once we’ve added that to the bowl, we can get our whisk back out and whisk all of our liquid ingredients together until a thick creamy consistency develops in there and all the ingredients have combined. So now, at this point, we’ll want to get an even larger Bowl out and start adding the dry ingredients for our keto muffins to it. The base of today’s banana nut, keto muffins recipe, is almond flour, and as you’re, seeing here, we’ll want to add just less than one in three quarters of a cup or a hundred and eighty-two grams of it to our bowl.

By the way, I’m using blanched almond. Flour for my keto muffins, a lot of you guys know. I like to use this one by Kirkland’s. It only has two net carbs per serving and, if you’re interested in picking some of the stuff up, I’ll leave a link to it in the video description below anyways. The next ingredient we’ll want to get out is some confectioner swerve, and this stuff will pretty much add all of the sweetness to our keto muffins without adding any carbs. This has zero net carbs. So it’s one of the ideal sweeteners you can use if you’re following a low-carb diet like the keto diet, and for today’s banana nut muffins recipe, we’re going to add 2/3 of a cup or around a hundred grams of it.

Once we’ve added that, the next thing we’re going to add is 3/4 of a teaspoon of ground cinnamon and finally, half a tablespoon or 10 grams of baking powder. Now we’re all set to get our whisk back out one last time and whisk all those ingredients together until they’re combined. So when that’s looking good, we can get our wet ingredients back out, add those to the bowl and use a spatula to fold the wet ingredients into the dry ingredients slowly. By the way, halfway through folding those together, I like to add half the crushed walnuts.

We prepped from earlier, and then I’ll finish folding everything together once I’ve added those to the batter. So when that’s looking good, we’ll want to get out a 12 slotted muffin tray and add some paper liners to the tray, and the recipe makes 12 medium-sized keto muffins or nine large keto muffins, so just plan accordingly. Anyways we’ll want to coat those paper liners with baking spray, and then we can start adding the batter of our kid open Anna nut muffins to our tray. Having said that, if you decide to make medium-sized muffins, you want to fill each slot about 3/4 of the way full. But if you’re going to make large muffins like I decided to do, you’ll want to fill them up all the way.

So when we’ve got all the batter added to the tray, we’re going to sprinkle the rest of our crushed walnuts over each one of our keto muffins, and then, when we’re done with that. We’re going to bake our muffins for 25 to 30 minutes, and when our muffins have finished baking, we’re going to let them completely cool down in the tray. We bake them in once they do cool down, though. Check out how excellent these turn out. They’Re filled with banana flavor if they have just the most incredibly chewy crust them, but also this perfectly moist cakey inside that every delicious muffin has.

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