One-Bowl Keto Banana Bread and Walnut Muffins
How to Make It
Step 1
Preheat the oven to 350F/180C. Line a muffin pan with paper or silicone casings. In a large mixing bowl, mash the banana with the back of a fork until pureed. Add the almond flour, coconut flour, ground linseeds, erythritol, baking soda, cinnamon and sea salt. Use a whisk to mix through. Roughly chop the walnuts, set them aside. If the coconut oil is solid form, first melt in the microwave for 20 seconds. Create a well in the center of the dry ingredients and drop in the eggs, almond milk, melted coconut oil and vanilla extract. Use a spatula or wooden spoon to fold in the walnuts.
Step 2
Fill each paper casing with ¼ cup of the mixture. Only fill ¾ full to allow room to rise. This recipe yields approximately 10 medium muffins or 6 large muffins. Note: making them larger will increase to 6g net carbs per 3.7oz serving.
Step 3
Bake in the center of the oven for 20-22 minutes or until golden on top. You can also test it’s done by poking the center of the muffin with a skewer or a knife, if it comes out dry, the muffins are done. Remove from the tin and allow to cool on a wire rack.
Ingredients
- Almond flour – 1 cup
- Coconut flour – 0.25 cup
- Ground Flax Seed / Linseed – 0.33 cup
- Bananas Raw – 0.33 cup, mashed
- Raw egg – 2 large
- Almond milk – 0.5 cup
- Coconut oil – 0.25 cup
- Erythritol Granulated – 0.33 cup
- Baking soda – 0.5 tsp
- Walnuts Raw – 0.5 cup, chopped
- Vanilla extract – 1 tsp
- Salt, sea salt – 0.5 tsp
- Cinnamon, ground – 2 tsp