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Banana Bread Muffins
Rocco Fuhrman

Banana Bread Muffins

Delicious and wholesome Banana Bread Muffins made with ripe bananas and a low-carb twist.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 3 medium ripe bananas
  • 2 large eggs
  • 1 ½ cups almond flour
  • ½ cup protein powder
  • ½ cup erythritol or monk fruit sweetener
  • ¼ cup melted coconut oil or avocado oil
  • ¼ cup unsweetened almond milk
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamo
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Optional add-ins: ½ cup chopped walnuts or sugar-free chocolate chips

Method
 

  1. Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners.
  2. Mash the ripe bananas in a large mixing bowl until mostly smooth.
  3. Add eggs, melted coconut oil, almond milk, vanilla extract, and sweetener to the mashed bananas and whisk until smooth.
  4. In a medium bowl, whisk together almond flour, protein powder, baking powder, cinnamon, and salt.
  5. Combine wet and dry ingredients by gently folding them together until just combined.
  6. If using, fold in any optional add-ins like walnuts or chocolate chips.
  7. Divide the batter evenly among the muffin cups, filling each two-thirds full.
  8. Bake for 18-22 minutes or until the tops are golden and a toothpick comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cooled muffins in an airtight container at room temperature for up to 2-3 days. They can be refrigerated for up to a week or frozen for 2-3 months.