Keto-Friendly Banana Muffins

PREP TIME - 10 MINS

BAKING TIME - 20 MINS

TOTAL TIME - 30 MINS

YIELD - 12 MUFFINS

INGREDIENTS

• 1-1/4 cups Barely Barley Low Carb Flour

• 1/4 cup vital wheat gluten

• 3/4 cup equivalent sugar substitute (we used 3/4 cup allulose and 0.15g of pure stevia extract, but any sugar substitute like Truvia will work).

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 6 tablespoons (3/8 cup) unsalted butter, melted

• 1 large egg

• 3 bananas, medium sized

• 1 tablespoon water

DIRECTIONS:

1. Preheat over to 350 deg F

2. Cut butter into smaller pieces and melt (melt by using a saucepan on low heat or microwave on “defrost” mode, stirring every 15-ish seconds)

3. Coat muffin pan with non-stick spray, or just make your life easier and use paper liners

4. Combine these ingredients in one bowl and mix: flour, vital wheat gluten, baking powder, salt, baking soda

5. Combing these ingredient in a separate bowl and mix: melted butter, egg, sugar substitute, bananas, 1 tbsp water

6. Fold in dry ingredients and make sure they are thoroughly mixed

7. Bake from 15-20 minutes, or until interior is finished (use a toothpick to poke the muffin and cook until the toothpick comes out clean)

8. Let cool for 5 minutes and dig in!

NUTRITION FACTS (PER SERVING) - 1 MUFFIN

Calories = 130

Protein = 7g

Net Carbs = 9g

Fat = 7g

Fiber = 6g