Description
Delicious and healthy almond flour muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 2 1/2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar free brown sugar (* See notes)
- 1/3 cup butter (melted)
- 3 large eggs
- 1 tablespoon banana extract
- 1/3 cup milk of choice (I used unsweetened almond milk)
- 1 cup chocolate chips of choice (optional)
Instructions
- Preheat the oven to 180C/350F. Grease and line a 12-count muffin tin and set aside.
- In a small bowl, whisk together your almond flour, baking powder, and salt, and set aside.
- In a separate bowl, whisk together the melted butter, eggs, keto brown sugar, banana extract, and milk, until smooth and combined.
- Gently add the dry ingredients and mix until just combined.
- Fold through the chocolate chips, if using them.
- Distribute the batter evenly amongst the 12 muffin liners.
- Bake for 20-25 minutes, or until a skewer comes out just clean.
- Remove the muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.
Notes
- Using sugar-free brown sugar will help keep these muffins keto-friendly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg