Bebe's Bluicious Banana Muffins
Low carb and keto friendly
Ingredients:
1 C + 2 T superfine blanched almond flour (Non-GMO)
2 T coconut flour (Non-GMO)
2 T ground flax seed (Non-GMO)
1-2 T psyllium husks ground (optional)
½ tsp baking soda
½ tsp aluminum-free baking powder (low sodium if available)
½ tsp sea salt
¼ tsp organic stevia extract powder (no additives)
2-3 tsp organic ground cinnamon
½ C chopped walnuts (added after dry ingredients are mixed or sifted) pecans may be substituted (optional)
½ pint organic blueberries (6 oz) rinsed and dried (added after dry ingredients are mixed)
3 large pasture-raised eggs
1 T raw honey (or local honey) or less, depending on carb requirements
2 medium-size ripened bananas (best with lots of speckles)
2 T grass-fed butter (salted or unsalted)
2 T organic coconut oil
1 tsp or more vanilla extract (I like a little more)
Directions:
- Separate and place the parchment liners in the muffin pan.
- Preheat oven to 350 degrees Fahrenheit.
- Lightly beat eggs with fork in medium bowl. If desired, add honey to eggs and set aside.
- Mix all dry ingredients in a separate large bowl, reserving walnuts and blueberries. You may either sift dry ingredients together or mix with wire whisk. Add walnuts and blueberries to the dry ingredients tossing lightly. Set aside.
- Mash very ripe bananas. (I place the peeled bananas on a plate and mash with a fork.) Add the mashed bananas to egg mixture.
- Put the butter and coconut oil in a microwave-safe bowl, cover, and melt for about 20 seconds in the microwave. Then right before combining wet and dry ingredients, add the melted butter and oil to the wet ingredients, stir.
- Pour the wet mixture into the dry mixture and stir. (Don’t overblend.) You can scoop all the wet mixture into the large bowl with a flexible spatula. You won’t want to leave any behind. It will blend easily with a spoon and become thicker as you blend. (Let it rest about a minute. It will thicken and be easier to spoon.) Spoon blended mixture into the muffin papers about ¾ full. You can add extra blueberries if you desire. It depends on how careful you need to be with carbs.
- Bake for 20 minutes and remove from oven. They should be a little golden on top. After about a minute, remove muffins in papers to cooling rack. (Remove by lifting papers with small spatula or fork.) This will keep them from becoming soggy on the bottom. Once cool, you can store the muffins, still in the parchment papers, in a Tupperware style container for a couple of days. After that they should be kept in refrigerator or freezer. If freezing, place a few on a plate and place in freezer. Once frozen place in zip-lock style bags and store in freezer. Remove what you want for breakfast the night before to thaw.
- *You can use regular muffin papers but if so, the muffins must cool before you peel the liners away. They may stick a little. However, they will not stick to the parchment paper liners even when warm. Makes 12 muffins.
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