These gluten-free, low-fat banana bread muffins are perfect for a keto-friendly breakfast or snack. They are moist, flavorful, and easy to make, with a hint of cinnamon and optional nuts for added crunch.
Ingredients:
- 3 ripe bananas, mashed
- 3 large eggs
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened almond milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
- Optional: 1/4 cup chopped walnuts or pecans for topping
Instructions:
Preheat the oven to 350F 175C and line a muffin tin with liners
In a mixing bowl, combine mashed bananas, eggs, almond flour, coconut flour, almond milk, baking powder, vanilla extract, cinnamon, and salt
Mix until well combined
Divide the batter evenly among the muffin cups, filling each about 3/4 full
If desired, sprinkle chopped walnuts or pecans on top of each muffin
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely
Enjoy these delicious gluten-free, low-fat banana bread muffins
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