Low Carb Peanut Butter Banana Flour Muffins
How to Make It
Step 1
Preheat an oven to 350 F. Mash ripe bananas in a medium-sized mixing bowl with the peanut butter using a fork or potato masher. The bananas will still be lumpy in spots.
Step 2
Next, add the eggs and vanilla, then mix until blended.
Step 3
Add in the dry ingredients, including the banana flour, powdered sweetener, cinnamon, kosher salt, and baking soda. Mix until combined using a rubber spatula.
Step 4
Finally, add in the almond milk and mix with the rubber spatula until thoroughly combined. Line a 12 count muffin tin with cupcake liners. Then using a cookie scoop, divide the dough evenly into each cupcake liner.
Step 5
Bake the muffins for 15 to 17 minutes until fully cooked and lightly golden. Allow them to cool slightly in the pan before attempting to remove them. Store in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.
Ingredients
- Bananas Raw – 2 medium, about 7″ long
- Peanut Butter, Natural, Unsalted – ½ cup
- Vanilla Extract – 1 teaspoon
- Raw Egg – 2 large
- Organic Green Banana Flour by Let’s Do Organic – ½ cup
- The Ultimate Icing Sugar Replacement by Swerve – ½ cup
- Ground Saigon Cinnamon by Kirkland Signature – 1-¼ teaspoon
- Coarse Kosher Salt by Morton – ¼ tsp
- Baking Soda – 1 teaspoon
- Almond Milk – ⅓ cup
- Lemon Juice – 2 teaspoon