Keto-Friendly Banana Muffins

PREP TIME - 10 MINS
BAKING TIME - 20 MINS
TOTAL TIME - 30 MINS
YIELD - 12 MUFFINS
INGREDIENTS
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1-1/4 cups Barely Barley Low Carb Flour
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1/4 cup vital wheat gluten
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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).
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 teaspoon baking soda
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6 tablespoons (3/8 cup) unsalted butter, melted
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1 large egg
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3 bananas, medium sized
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1 tablespoon water
DIRECTIONS:
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Preheat over to 350 deg F
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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)
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Coat muffin pan with non-stick spray, or just make your life easier and use paper liners
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Combine these ingredients in one bowl and mix: flour, vital wheat gluten, baking powder, salt, baking soda
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Combing these ingredient in a separate bowl and mix: melted butter, egg, sugar substitute, bananas, 1 tbsp water
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Fold in dry ingredients and make sure they are thoroughly mixed
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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)
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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
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