Bananas, like all other fruits, have great nutritional values, but they are packed with carbs. Eating them regularly will stop your body from entering a ketosis state and turning into an efficient fat-burning machine.
Sacrifices are to be made, and that’s OK! Because achieving your weight goals and having the lifestyle you want is worth it. A medium banana has 24 grams of carbs, so we should really forget about them. Avoiding eating bananas, though, is not a reason not to enjoy their flavor!
Today we are making keto “banana” muffins, or as we like to call them keto faux banana muffins. Although there is no banana in this recipe, we are bringing a stellar substitute, a veggie as nutritious as any banana, and with the same soft texture: zucchini.
So, what’s the deal with zucchini in keto recipes?
Zucchini is a summer squash and close relative to cucumbers. What you might not know is that scientifically, zucchinis are actually fruits.
Here’s a shocker, we know bananas have lots of potassium, and they do: One banana has 9% of potassium’s recommended daily intake. One cup of zucchini has 13%.
Zucchini is also an excellent source for vitamin A, manganese, vitamin C, folate, phosphorus, and more.
Of course, we love zucchini for its taste and feel too, and not only for its superfood qualities, and that is why we are using it as the main ingredient in our keto muffins, or you can try our super moist keto blueberry cake.
Zucchini is not alone in this one.
There’s more than zucchini in this recipe; it has good friends in almond milk and almond flour.
Make sure you get almond flour and not almond meal. Although very similar, almond flour is more finely ground, and it’s made with blanched almonds (that have their skins removed).
Almond flour is best for baking projects, as it’s more similar to wheat flour in flavor and texture than almond meal.
Both almond flour and almond milk, together with the eggs, will give your muffins a hearty amount of proteins to keep you strong and give you all the energy you need.
Now, for the keto banana muffins
Having covered all the health facts and tips, we can talk about the muffins themselves and why you have got to try them.
Airy and fluffy, but packed with flavor, these keto banana muffins are fabulous for breakfast and lunch, they are excellent morning treats for sure.
Since you can freeze these tasty muffins (they last for up to a month in an airtight container,) there is no need for waking up early to make them, just warm them up in the oven and voila!
We have also discovered banana muffins are actually nice for a calm evening with a cup of tea, and since zucchini and almonds are both packed with fiber, they come down easy.
Enjoy these keto banana muffins with your friends and family and enjoy yourself. Baking these is as fun as eating them.
If you’re ready, let’s get baking!
Keto Faux Banana Muffins
- Mise en place
- Preheat oven to 150 ° F / 300 ° C. Prepare a muffin tray, grease the cavities of the pan a little, and cover it with six paper trays. Press the trays with your fingers towards the bottom of the mold, so they adhere well. If you have a silicone mold, you should only lightly grease the mold.
- In the mixing bowl of the mixer, place the eggs, the banana essence, and the almond milk. Beat it a couple of minutes until the mixture is well integrated. Then add the grated zucchini.
- In a separate bowl, sift the baking powder, sweetener, and almond flour.
- Gradually add the almond flour to the bowl. Mix it for a few minutes until all the mixture is homogeneous.
- Pour the mixture into the molds. Fill up to ¾.
- Add some chocolate chips on top of each muffin and bake for 25 to 35 minutes. Test after 20 minutes with a toothpick. A toothpick inserted in the center must come out clean.
- Remove the muffins from the oven and let them rest for about 15 minutes.
MORE KETO MUFFIN AND CUPCAKE RECIPES TO TRY!
If you love this low-carb keto recipe, I recommend you also try: