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Banana Almond Muffins
Serving Size: 6
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*1 banana
*1/3 cup sour cream
*1 cup almond flour
*1/2 cup swerve sweetener
*3 tbsp butter
*1tsp baking powder
*1/2 cup almonds, sliced
*2 eggs
*1 tsp ground cinnamon
*3 tbsp unsweetened almond milk
*1/8 salt
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Instructions
1. Set oven temperature to 350°F. Use parchment or silicone liners to line a muffin pan.
2. Using a fork, mash the banana and set it aside.
3. In a mixing basin, crack the egg and beat until foamy.
4. Keep beating in the melted butter, almond milk, and sour cream.
5. Stir in cinnamon, baking powder, swerve sweetener, and almond flour.
6. Next, carefully stir in the crushed banana.
7. Spoon mixture into silicone cup; sprinkle chopped almonds over batter.
8. Bake for twenty minutes, or until a toothpick inserted into the centre comes out clean.
9. Using a food blender to prepare the batter is optional. Combine all ingredients, excluding almonds, in a blender.
10. Have fun!
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Each serving has 24g fat, 9g protein, 7g net carbs, 11g calories, and 276 calories.
Searching for high-fat, low-carb items that fulfil cravings can be difficult for people on a ketogenic diet. Because of their high carbohydrate content, bananas, despite their inherent sweetness and rich flavour, often appear like forbidden foods. But if you’re creative, you can still enjoy banana flavour without going over your carbohydrate intake. Introducing almond flour banana muffins, a tasty and low-carb treat that satisfies your desires for bananas without compromising your ketosis.
The thoughtful component balancing is the key to these muffins’ success. An important actor in this is almond flour, which provides a high-fat, low-carb substitute for regular wheat flour. Almond flour not only keeps the muffins soft and moist, but it also adds protein, fibre, and good fats to the overall nutritional profile. This recipe’s banana essence blends well with the natural sweetness and mild nutty flavour of almond flour, making for a delightful and keto-compliant muffin.
A little amount of banana extract is used in place of real bananas to keep these muffins keto-friendly. By doing this, you can maintain the unique flavour of bananas without consuming any carbohydrates. To get the ideal sweetness without raising blood sugar levels, erythritol or monk fruit, low-carb sweeteners, are also included. The end product is a muffin that has a flavour similar to a traditional banana almond muffin but with a far lower carb count.
Almond flour, baking powder, low-carb sweetener, and a dash of salt should all be combined in a sizable mixing dish. The muffins’ base is made up of these dry components, which guarantee a light and fluffy texture. Whisk eggs, melted butter, vanilla extract, and banana extract in a another basin. The melted butter adds moisture and a wonderful buttery flavour, and the eggs give structure and richness.
Avoid overmixing as this may lead to dense muffins. Add a handful of chopped nuts, like walnuts or pecans, to the mixture for an additional flavour and texture boost. The nuts’ distinct crunch goes well with the almond flour.
These banana muffins with almond flour make a great breakfast, snack, or even dessert. They’re a fantastic choice for anyone on a ketogenic diet or just searching for a healthier take on muffins because they’re moist, flavourful, and soft.
In conclusion, these almond flour banana muffins are a keto-friendly way to savour the soothing flavour of bananas. They’re a tasty and fulfilling treat that won’t cause you to go out of ketosis, so you can indulge in your cravings for bananas without feeling guilty. These muffins are going to become a mainstay in your low-carb baking arsenal, whether you’re new to keto or an experienced practitioner.