Low Carb Macadamia Nut Mock Banana Muffins
Indulge in the guilt-free decadence of these Low Carb Macadamia Nut Mock Banana Muffins, a delightful twist on a classic favorite. Crafted with a blend of almond and coconut flours, these muffins are naturally gluten-free and perfect for keto and low-carb lifestyles. The secret to their nostalgic banana bread flavor lies in the aromatic banana extract, paired with a hint of vanilla for depth. Crunchy macadamia nuts add a luxurious texture to every bite, while a low-carb sweetener ensures just the right amount of sweetness without the sugar. Quick and easy to prepare, these muffins bake to golden perfection in just 20 minutes, making them an ideal breakfast, snack, or dessert option. Serve fresh or enjoy on-the-go for a wholesome treat that’s as satisfying as it is nutritious!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Granulated low-carb sweetener (e.g., erythritol or monk fruit blend)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter, melted
- 3 pieces Eggs, large
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Banana extract
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped macadamia nuts
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, and salt. Whisk until well mixed and set aside.
In a medium bowl, whisk together the melted butter, eggs, almond milk, banana extract, and vanilla extract until smooth and combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold together until a thick batter forms. Be careful not to overmix.
Fold in the chopped macadamia nuts until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 1.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
