WebThe ripe banana is the sole source of sweetness in these sugar-free, low-carb banana muffins made with almond flour. It's fine if there are still banana chunks …
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WebHow to cook: Turn the oven on to 350 degrees F. The dry ingredients should be combined in a large bowl. elements: flour, oats, baking soda, and salt
WebStep 1. Preheat an oven to 300 F. Toast the sliced almonds for 10 minutes until very lightly browned. Then turn the oven up to 350 F. Step 2. In the meantime pulse …
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WebSet your oven's temperature to 350 degrees F. Line a muffin tin with 6 liners and spray them lightly with oil. Whisk the eggs, yogurt, melted butter, stevia, and vanilla …
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WebSTEP 1: Preheat the oven to 350 degrees. STEP 2: In a large mixing bowl add the almond flour, coconut flour, granulated monk fruit, baking powder, cinnamon, and salt. Stir …
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WebThese are some of the most moist muffins that I have ever made! This can be attributed to the 4 eggs, butter and the water. It really makes for an amazing muffin. …
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Why This Recipe Is So Good: Each muffin is packed with 8 grams of protein! They’re made with grain free almond flour, but still fluffy, and moist. These healthy banana protein muffins are made with whole food ingredients, so you can eat them guilt free. AND there is only one bowl required. They’re super easy to make ahead, freeze, or meal prep.
Bananas, especially if they’re less ripe, contain resistant starch that is slower to digest carb that prevents blood sugar spikes. Resistant starch also keeps you feeling fuller for longer. Because bananas are acidic, you may want to drink a glass of alkaline lemon water with it to neutralize the acid.
Banana nut muffins are also good sources of vitamin B-6 that comes from the bananas and folate, which is primarily from the flour. These two vitamins remove homocysteine from the blood, and that may help your heart, since homocysteine is associated with cardiovascular disease.