Soft, fluffy keto banana muffins made with coconut flour. This low-carb, gluten-free recipe is perfect for breakfast, snacks, or a sweet treat that fits the keto diet. Easy to make with simple ingredients!
Author:Jane Summerfield
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:8-10 muffins 1x
Category:Breakfast, Snack
Method:Baking
Cuisine:American, Keto, Low-Carb
Diet:Gluten Free
Ingredients
Scale
1/2 cup coconut flour
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
4 large eggs
1/4 cup melted coconut oil or unsalted butter
1/3 cup unsweetened almond milk
1/3 cup granulated keto sweetener (erythritol or allulose)
1 tsp banana extract
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk coconut flour, baking powder, baking soda, and salt until well combined.
In a large bowl, whisk eggs until frothy, then mix in melted coconut oil, almond milk, keto sweetener, banana extract, and vanilla extract.
Slowly add the dry ingredients to the wet ingredients, stirring until combined. Let the batter rest for 3-5 minutes to thicken.
Scoop the batter evenly into the muffin liners, filling each about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
Use room-temperature eggs for best results.
Coconut flour absorbs a lot of liquid, so don’t skip the resting step.
Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
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