Keto Banana Chocolate Chip Muffins
Tender low carb banana chocolate chip muffins made with coconut flour. A delicious nut-free recipe to round out your healthy keto breakfast.
banana chocolate chip muffins, keto banana muffins
unflavoured whey protein powder
(or egg white protein powder)
1 to 2
(depends on how strong your flavoring is)
1/3 to 1/2
dark chocolate chips, sugar-free
Preheat the oven to 350F and line a muffin pan with 12 silicone or parchment liners.
In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, and salt. Add the eggs, butter, banana extract, and vanilla extract and stir until well combined.
Stir in 1/3 cup of the water until combined. The batter should be thick but still pourable. If it's too thick, stir in a bit more water, one tablespoon at a time. Stir in the chocolate chips.
Divide between the prepared muffin cups and bake 20 to 25 minutes, or until golden brown and firm to the touch.
Remove and let cool completely in the pan.
The muffins can be left on the counter in a covered container for 3 to 4 days, and in the fridge for up to a week. They can be frozen for several months.
By Carolyn Ketchum of All Day I Dream About Food