Low Carb Banana Chocolate Chip Muffins
Indulge in the irresistible goodness of our Low Carb Banana Chocolate Chip Muffins, a delectable treat that defies expectations. These moist and flavorful muffins embody the perfect balance of rich chocolate and the natural taste of bananas, all while staying true to your low-carb lifestyle.
Equipment
- 1 Non-Stick Saucepan
- 1 Large Spatula
- 1 Large mixing bowl
- 1 Silicone whisk
- 1 Measuring cups and spoons
- 1 Nonstick muffin pan
- 1 Yellow Cupcake Liners
Ingredients
- 2 cups Almond flour
- 1/2 cup Cocoa powder
- 2/3 cup Sweetener
- 6 tbsp Butter
- 1/2 cup Unsweetened almond milk
- 2/3 cup Sour cream
- 3 large Eggs
- 2 tsp Vanilla extract
- 1/2 tbsp Banana extract
- 1/4 tsp Salt
- 1 1/2 tsp Baking powder
- 1/2 cup Sugar free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease the tin with cooking spray.
- In a Non-Stick Saucepan melt the 2 tbsp of butter, add in the vanilla extract, and the banana extract.
- Add the butter mixture to a large mixing bowl, add in the 1/2 cup of unsweetened almond milk, the sour cream, and the 3 eggs. Whisk together until the wet ingredients are fully combined.
- To the same mixing bowl, add in the 2/3 cup of sweetener, the almond flour, cocoa powder, baking powder, and salt. Mix well until you get a smooth batter.
- Gently fold in the sugar-free chocolate chips into the batter, reserving some to sprinkle on top.
- Spoon the muffin batter evenly into the prepared muffin cups, filling each cup about 3/4 full.
- Sprinkle some additional chocolate chips on top of each muffin for an extra chocolatey touch.
- Bake the muffins in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your Keto Banana Chocolate Chip Muffins warm or at room temperature.