This quick and easy recipe for Low Carb Banana Nut Muffins starts your day on a bright note. These tender muffins boast the traditional flavor combination of banana and walnuts. These muffins can be part of a low-carb, keto, Paleo, dairy-free, gluten-free, or diabetic diet.
Preheat oven to 350º Fahrenheit. Line a 12 cup muffin pan with paper liners or spray with coconut oil. I used a silicone muffin pan and put it on a sheet pan. If you use a metal muffin tin, be sure to decrease the baking time.
In a medium mixing bowl, whisk together the coconut flour, sweetener, baking soda, xanthan gum and sea salt.
Break the eggs into a separate medium mixing bowl. Whisk until whites and yolks are combined. Whisk in the almond milk, avocado oil, and banana flavoring.
Pour the wet ingredient mixture into the dry ingredients and stir to blend.
Stir in the chopped walnuts.
Spoon mixture into the prepared muffin pan, distributing it equally among the muffin cups. (I added a whole walnut on top as a garnish, but this is optional.)
Bake for 20-23 minutes, or until the tops spring back when lightly touched or a toothpick inserted into the middle of the muffins comes out clean. Allow the muffins to cool a few minutes before removing them from the pan. Serve warm.
*May substitute 1 cup of allulose for the Pyure baking blend.
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