Serves: 24 Mini Muffins
Ingredients:

  • 1 1/4 cups almond flour, 140g
  • 1/4 cup coconut flour, 28g
  • 1 tbsp arrowroot starch, 7g (or cornstarch)
  • 1 tsp xanthan gum*(optional, helps with texture)*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup butter, melted
  • 1/3 cup powdered monkfruit erythritol sweetener, 65g
  • 1 egg
  • 1 tsp vanilla extract
  • 1 small very ripe mashed banana, 90g
  • 1/4 cup  Stoka Nutrition mini chocolate chips, 60g (use SAMMYSAM for 20% off if you want to try these, they are great! 3g NET carbs for ~1/4 cup and only 5 ingredients) – This is not an affiliate link! I do not receive any commission.

Directions:

  1. Pre-heat oven to 350*F.
  2. In a bowl, whisk together your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In another bowl, add the melted butter along with the mashed banana, egg and vanilla extract. Whisk until smooth.
  4. Add the powdered monkfruit/erythritol sweetener and whisk again until everything is well combined. 
  5. Add the wet ingredients to the dry ingredients.
  6. Mix until a thick dough is formed.
  7. Add your mini chocolate chips and mix again. 
  8. Line a mini muffin tray with 24 muffin liners. 
  9. This dough is thick enough to where you can use your hands to roll the dough into balls. Place a small ball of dough into each muffin tin.
  10. Bake the mini muffins for 14-17min or until lightly brown on top. Serve warm on their own or with butter. Enjoy your Keto Mini Banana Chocolate Chip Muffins!  

Nutrition for 1/24th of recipe (1 mini banana chocolate chip muffin): 72 calories | 5.1g fat | 1.5 NET carbs | 1.7g protein

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