So I caved. I finally followed the heard and made banana bread. The overripe bananas were just staring me down one morning when I came down to make my breakfast smoothie! Lucky for me, there were 4 🙂 So I used 1 for my morning smoothie and 3 for this DELICIOUS Keto-friendly banana muffin recipe.
Want to know something awesome? Well, you will. Not only are these delicious muffins Gluten Free, they are – naturally – without any sweeteners. The cool thing about this recipe is that the combination of overripe bananas and almond flour makes it unnecessary to actually add sugar. Pro-tip: let your bananas become very overripe, as they will be sweeter.
Enough talky talky, let’s get down to business; recipe below 🙂
Ingredients:
- 3 Overripe Bananas
- 3 Eggs
- 2 Cups Almond Flour
- 1/4 Cup Olive Oil
- 1 Tsp Bakind Soda
- Optional: Chopped Walnut, Chocolate Chips, fresh blueberries, maybe all or whatever you want to put in banana muffins. Quantity is subject to your own taste. Go crazy!
Preparation:
- Preheat the oven to 180 Degrees Celcius.
- Mash the Bananas in a bowl.
- Add the eggs and olive oil. Mix well.
- Add the almond flour and baking soda. Mix until well incorporated.
- Add in any little additional surprises you want to 🙂 They are delicious plane too.
- Either line muffin tins with liners, grease them really well with olive or coconut oil, or use silicone muffin tins.
- Add the muffin batter up to 3/4 of the cavities.
- Bake for 25-30 min, or until a toothpick comes out clean.
Vana Cooks 