This healthy banana muffin recipe features the classic combination of sweet-ripened bananas and buttery nuts. These keto breakfast muffins have only 5 net carbs and are made from real food. This is the sweetest way to begin your day!
How do banana nut muffins taste?
Healthy banana muffins made with walnuts are similar to banana bread, but have a lighter crumb. These low-carb breakfast muffins don’t have the same sweetness as banana bread. These muffins are the perfect breakfast choice!
These banana muffins are healthy!
This banana nut muffin recipe can be made gluten-freelow-carb and with some adjustments, dairy-free.
Bananas are rich in potassium and natural sweetness, so you don’t need to add sugar.
Walnuts are rich in antioxidants, vitamins and omega-3 fatty acid, as well as magnesium, potassium, zinc, and other nutrients.
What’s in these gluten-free banana muffins?
This gluten-free banana muffin recipe uses almond flour, eggs and half and half. It also contains ground flaxseed and vanilla extract.
These low-carb breakfast muffins are sweetened naturally with ripened bananas, and a small amount plant-based sweetener. These muffins are perfect for breakfast because they have a great balance of sweetness.
My cinnamon sugar muffins are a big hit if you like sweet breakfast muffins!
Can you eat bananas while on keto?
A keto diet does not allow bananas to be eaten, contrary to popular belief. A keto diet is simply a diet that focuses on eating foods that maintain a healthy body. People find that they can eat up to 50g of carbohydrates per day.
A medium-sized banana contains approximately 26 grams of carbs and 3g fiber.
Fresh bananas are used in keto banana muffins. The carbohydrate count per serving is reduced when the bananas are spread thinly.
Fake flavorings and extracts are better than real, whole foods. Bananas contain all the vitamins and minerals our bodies need, as we’ve already mentioned.
These keto breakfast muffins have 5 net carbs, and are made with real food you can eat safely.
What is flaxseed?
Flaxseed can seem strange to those who are new to low-carb baking. Flaxseed is a very common ingredient, especially in baked goods.
Flaxseed provides moisture and texture for low carb and gluten-free baked goods. Flaxseed can be substituted for eggs in certain recipes.
Flaxseed is available in either ground or meal form. Most recipes require ground flaxseed, unless otherwise stated. You can grind the meal you have accidentally bought in a coffee grinder.
Flaxseed can be found almost anywhere these days, so I recommend you grab one on your next grocery trip. You can also omit the flaxseed if you are unable to wait to bake these muffins.
How to make these muffins
The banana nut muffin recipe is simple. A bowl, a hand mixer and a muffin pan are all you need. Mix all ingredients, then divide the batter into equal portions and bake for 20 minutes. You can watch my video tutorial to learn how simple this recipe is.
Healthy Banana Muffins With Walnuts
Yield: 12 muffinsPrep Time: 10 minutesCook Time: 18 minutesTotal Time: 28 minutes
Made with whole, clean ingredients, these golden banana muffins are filled with walnuts and are delicious!
1.5 cups almond flour 2 tablespoons baking powder 2.5 teaspoon ground flax 1/3 cup chopped walnuts (optional). 1/2 cup brown sugar alternative 5 spoons butter, softened 2 eggs 1/2 Cup half and half 2 teaspoons vanilla Extract 2 large bananas mashed (approximately 1/2 cup).
Preheat oven at 350 degrees. Mix the egg, half and half and vanilla extrack together in a large bowl. Add the butter mixture to the dry ingredients. Divide the batter equally between 12 muffin cups. This is best done with a cookie scoop. Bake for about 18-20 minutes, or until a toothpick comes clean. Let cool on a rack before removing from pan.
You can keep leftovers in an airtight container for up to five days, but they should be consumed within three days.
Uneaten muffins can be frozen in an airtight container for up to 6 months. Thaw in the microwave or on the counter for 30 seconds.
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