Quick Keto Mock Banana Muffins (Nut Free And Gluten Free)
This recipe is designed to teach everyone how to make 100 percent keto mock banana muffins
Course Appetizer, Breakfast, Dessert
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 9muffins
Calories 20kcal
Ingredients
120gramscoconut flour (1 cup)
49gramsgranulated monkfruit sweetener or granulated sweetener of choice (1/4 cup)more or less according to desired sweetness
1/4tspsalt
1TBSbaking powder
3largeeggs, room temperature
1/2cupmelted butter or oil of choice
1/2cuproom temperature plain yogurt or warm milk of choice
1/2tspvanilla extract
1TBSpure banana extract, more or less according to taste
1/4cupchopped nuts, chocolate chips or add-ins of choice, optional
Instructions
Preheat oven to 350 degrees
Sift or whisk all the dry ingredients except the add-ins (if using) into a large mixing bowl until there are no lumps in the dry ingredients
Stir the eggs into the dry ingredients until all the dry ingredients are moist. Stir the oil in until fully combined
Add the yogurt (or milk of choice), vanilla and banana extract, Stir until fully combined and a smooth dough has formed. Gradually fold in the add-ins (if using) until fully combined
Lightly spray 9 silicone muffin cups or line muffin tin with paper liners. Scoop dough 3 TBS at a time into each prepared muffin cups
Roll each dough mound into smooth balls. Press dough evenly throughout each muffin cup
Bake in preheated oven at 350 degrees for 20-25 minutes or until lightly golden
Remove from the oven. Cool in pan 15 minutes or until firm enough to remove from the muffin cups
Once firm remove from the muffin cups and transfer to a wire rack. Serve warm or allow to cool completely. Store leftovers in airtight container at room temperature up to 3 days