Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, sweetener, baking powder, cinnamon, nutmeg, and salt.
- In a medium bowl, mash the banana with a fork until smooth. Add the eggs and whisk to combine. Stir in the melted butter, vanilla extract, and banana extract if using.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped walnuts, reserving a few pieces for topping.
- Divide the batter evenly among the 12 muffin cups. Top each with a few walnut pieces.
- Bake for 20-22 minutes, until the tops are golden and a toothpick comes out clean.
- Let muffins cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition
Notes
Storage: Room temperature for 2-3 days (shorter due to banana), refrigerate for 1 week, or freeze for 3 months.
Banana size matters: Use one SMALL ripe banana. A large banana will add too many carbs. The banana should have lots of brown spots for maximum sweetness.
Banana extract: This optional ingredient boosts banana flavor without adding carbs. Find it in the baking aisle.
Not quite keto: At 6g net carbs, these are higher than our other muffins. Stick to one if you're counting carefully.
Nut-free option: Omit walnuts or substitute with sugar-free chocolate chips.
