About
Green banana flour is high in essential minerals and vitamins, including vitamin E, magnesium, and high potassium. The flour is made from starchy unripe bananas, which are low in sugar and high in resistant starch, which helps control blood glucose and has a wide range of digestive benefits. Banana flour has prebiotic effects that help promote the growth of beneficial bacteria in the gut as well. These delicious gluten-free muffins are made with banana flour, peanut butter, vanilla, eggs, plenty of cinnamon, and a touch of lemon juice. These would be great smothered with additional nut butter or salted soften salted butter for breakfast or snack.
What can I use if I'm avoiding peanuts?
If you're avoiding peanuts, you can use almond butter or cashew butter as long as it's unsweetened.
What other kinds of spices can I add?
Feel free to add spices like clove, nutmeg, allspice, and cardamom. Banana extract or almond extract would be delicious as well. Other add-ins can include additional nuts like pumpkins seeds, walnuts, pecans etc.
How do I store finished muffins?
Store the muffins in an airtight container once completely cooled. Gluten-free and low-carb goods tend to mold quickly, so if you're not going to eat them in a couple of days, keep them in the refrigerator or freeze them for up to a month.
Serving suggestion
Serve banana muffins with Keto Cheesy Egg & Spinach in a Cup for an excellent low carb breakfast.
Ingredients
- 2 medium, about 7" long bananas raw
- ½ cup peanut butter, natural, unsalted
- 1 teaspoon vanilla extract
- 2 large raw egg
- ½ cup organic green banana flour by let's do organic
- ½ cup the ultimate icing sugar replacement by swerve
- 1 ¼ teaspoon ground saigon cinnamon by kirkland signature
- ¼ teaspoon coarse kosher salt by morton
- 1 teaspoon baking soda
- â…“ cup almond milk
- 2 teaspoon lemon juice
Instructions
- Preheat an oven to 350 F. Mash ripe bananas in a medium-sized mixing bowl with the peanut butter using a fork or potato masher. The bananas will still be lumpy in spots.
- Next, add the eggs and vanilla, then mix until blended.
- Add in the dry ingredients, including the banana flour, powdered sweetener, cinnamon, kosher salt, and baking soda. Mix until combined using a rubber spatula.
- Finally, add in the almond milk and mix with the rubber spatula until thoroughly combined. Line a 12 count muffin tin with cupcake liners. Then using a cookie scoop, divide the dough evenly into each cupcake liner.
- Bake the muffins for 15 to 17 minutes until fully cooked and lightly golden. Allow them to cool slightly in the pan before attempting to remove them. Store in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.
Nutrition Facts
- Servings: 12
- Calories: 119.1kcal/498.3kJ (per serving)
- Fat: 6.3g (per serving)
- Carbs: 17.3g (per serving)
- Protein: 4.2g (per serving)
