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BANANA WALNUT MUFFINS

This is a non-keto recipe.
I have been receiving requests for banana walnut cake or muffins using real bananas and many of them do not mind the higher net carbs as they will not only be enjoying for themselves but for their non-low carb family members.
It was challenging to try and keep the bananas down to a certain amount while still getting adequate flavor from it. Using coconut flour is a good option to keep the net carbs slightly lower and I also made them into mini muffins for portion control. As a result of using real bananas which worked as an excellent binder, I was able to make an eggless version which I have not been able to do so with other keto cakes.
These banana walnut muffins turned out so soft, moist, flavorful and incredibly delicious. As usual, they are super easy to make without any tools required.
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Servings 0
Calories 122 kcal

Ingredients
  

DRY INGREDIENTS

WET INGREDIENTS

  • 2/150 g Ripe Medium Bananas
  • 30/2/1/3 g/tbsp lakanto OR any keto friendly sweetener
  • 60/1/4 ml/cups Melted Butter (OR coconut / olive oil)
  • 2large/ 2 flax chia eggs whole egg Combine 14 g ground flaxseed or chia seeds with 90 ml water. Stir to mix and let it sit for 10 to 15 minutes until thickened)Unsweetened Greek Yogurt = 80 g / 1/3 cup (OR Coconut / Whipping / Sour Cream)
  • 1 tsp vanilla extract
  • 50/1/2 g/cups chopped roasted walnuts

Instructions
 

  • Preheat oven at 340F or 170C.
  • For eggless versions, prepare the flax eggs in advance to let it sit for about 10 to 15 minutes until thickened.
  • Mash the bananas. You can either mash them until chunky or fine. If the bananas are still firm, just microwave for about 60 seconds until softened. If the bananas are under ripe, you can bake them in the oven until the skin turns black and they will be ripe enough for usage.
  • In a bowl, add all the wet ingredients, whisk to combine then set aside.
  • In another bowl, add all the dry ingredients and mix to combine.
  • Add the wet into the dry ingredients and use a spatula to mix until combined. The batter is thick. The batter for the eggless version is thicker which is normal. The baked muffins for the eggless version are also denser but equally delicious.
  • Add the chopped roasted walnuts but reserve a small amount for topping.
  • Scoop the batter into the prepared paper cups. In the video, I used small and firm paper cups so each muffin is about 50 g and I got 10 servings.
  • top with reserved chopped walnuts. Gently press down the walnuts so that they will stick to the batter during baking.
  • Bake for about 15 to 20 minutes or until cooked.
  • These muffins can be stored at room temperature for about 2 to 3 days provided if you have a cool and dry temperature. Otherwise, it's best to refrigerate earlier for up to a week or frozen for months.

Notes

Nutrition

Calories: 122kcalCarbohydrates: 6.8gProtein: 3.2gSaturated Fat: 9.5gFiber: 1.5g
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