Quick Keto Mock Banana Muffins (Nut Free And Gluten Free)

5 from 1 vote

This recipe is designed to teach everyone how to make 100 percent keto mock banana muffins

Course Appetizer, Breakfast, Dessert

Prep Time 5

Cook Time 20

Servings muffins

Calories 20kcal

120 grams coconut flour (1 cup)
49 grams granulated monkfruit sweetener or granulated sweetener of choice (1/4 cup) more or less according to desired sweetness
1/4 tsp salt
1 TBS baking powder
3 large eggs, room temperature
1/2 cup melted butter or oil of choice
1/2 cup room temperature plain yogurt or warm milk of choice
1/2 tsp vanilla extract
1 TBS pure banana extract, more or less according to taste
1/4 cup chopped nuts, chocolate chips or add-ins of choice, optional

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