Soft Keto Banana Nut Muffins

If you have got been creating a keto for a short time, you recognize that bananas aren't the simplest food to possess whereas on a ketogenic diet. If you do not comprehend it and square measure stunned, currently you are doing and i will make a case for why in barely one second. it's a banana less keto banana nut gem and that they style precisely just like the real thing!

Before Keto, my breakfast continually concerned some quite fruit with food and perhaps a Nutrigrain bar. Since i actually just like the room, I've created a very good gem for breakfast that may cause you to to suppose you are not consumption bananas

Soft Keto Banana Nut Muffins

It may be a natural sugar, carbohydrates from grains, carbohydrates from totally different ingredients, and add sugar. you would like to avoid or limit all this, even natural sugars that aren't more. sure dairy farm product and vegetable flour that have alittle quantity of carbohydrates square measure smart for consumption on the keto diet.

This explains why you ought to avoid most of the fruit and grain on the keto the number of carbohydrates is sometimes too high for you to with success eat one serving and still in symptom.

And this food is one amongst the food is extremely straightforward to form and additionally easy. There are different keto like

Ingredients:

• 4 tbsp butter – melted, not hot
• 4 eggs
• ½ cup unsweetened coconut milk (from carton)
• 2 tsp banana extract
• ¼ cup granulated erythritol
• ¼ tsp liquid stevia
• 1 tbsp baking powde
• 1 ½ cups almond flour
• ¼ cup coconut flour
• 2 tbsp flax meal
• ½ tsp ground cinnamon
• ½ cups walnut pieces (or chopped)

Instructions:

1. Preheat your oven to 350F and line a muffin pan with parchment liners.
2. In a large microwave-safe bowl, melt the butter and let it cool. Then add the eggs, coconut milk, banana extract, erythritol, liquid stevia, and sift in the 1 TABLESPOON baking powder. Mix with a hand mixer preferably.
3. Add the almond flour, coconut flour, flax meal, and cinnamon and mix again until well combined.
4. Add the walnuts and fold them into the batter with a spatula or spoon.
5. Add batter to the muffin liners until it is equally distributed (mine was about ¾ way full).
6. Bake the muffins for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. You want to see a little golden brown on the tops of the muffins.
7. With any muffin, it is always preferable to immediately take them out of the pan and let them cool on a cooling rack so they aren’t cooked anymore by the heat of the muffin pan.
8. Let cool and enjoy! You can store extras in a container in the fridge and microwave for 8 seconds if you like to eat them warm 

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