KETO CHOCOLATE BANANA MUFFINS
The perfect low carb breakfast or keto dessert.
I made these keto chocolate banana muffins in place of my childhood favourite “Quaker Double Chocolate Muffins”. These were the kind of muffins we only got to eat on special occasions like sleepovers and birthdays. My friends and I all LOVED waking up to these warm, fudgey, rich chocolate muffins. It was tradition.
But the best part was that my mom always added extra chocolate-chips and mashed banana to the original recipe.
This made them taste 1000x better in our opinion.
Thus, I wanted to make a keto muffin that was as similar as I possibly could.
Bananas aren't exactly considered keto themselves BUT when used in a small quantity like they are in this recipe, you can still get the flavour without adding hardly any carbs.
This recipe in my opinion is definitely KETO because the carbs are low and if you stay below you're daily total limit of carbs then you won't have any issue with these knocking you out of ketosis. Also if you choose to for-go the banana I totally understand!
Some Low Carb Muffin Ingredients I’d like to Highlight
–Almond & Coconut Flour I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
– Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/fudgier muffin recipes such as this one.
–Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the muffins a chewier texture with a crispy top.
-I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.
Tools I used to make Keto Chocolate Banana Muffins
-Muffin scoop — makes for even-sized muffins with rounded tops ever time!
–Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Notes
- Make sure to mix your milk and vinegar ahead of time and let it sit for about 5min before mixing in for best results (or alternatively you can use buttermilk)
- When using muffin wrappers, to prevent any sticking, I like to lightly grease each wrapper with a bit of oil or melted butter before baking.
- Be careful not to over-bake your muffins! They should have a slight crust on the top but be quite dense and fudgey in the centre.
- You can use one sweetener for both if you do not have a brown sugar sweetener.
- You don't have to add banana to this recipe but I do believe it adds a great bit of additional flavour with very minimal carbs!
- Xanthan gum is optional but helps the batter thicken up and crisp up on top more like traditional muffins!
Keto Chocolate Banana Muffins
Ingredients:
- 2 cups (224g) almond flour
- 3/4 cup (72g) cocoa powder
- 1/2 cup (56g) coconut flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp xanthan gum
- 1/4 tsp salt (rounded)
- 1/3 cup cream or milk of choice + 1 tsp vinegar
- 1/2 cup sour cream, room temperature
- 1/2 cup (120g) coconut oil, melted
- 2 eggs, room temperature
- 1/2 a ripe banana mashed (60g)
- 1 1/2 tsp vanilla extract
- 1/3 cup (70g) Sukrin brown sugar sweetener
- 1/3 cup (70g) Powdered Monkfruit Erythritol Sweetener
- 1/2 cup (120g) stevia sweetened chocolate-chips (I use the Krisda brand)
Directions:
1. Pre-heat oven to 375* and line a muffin tin with 15 wrappers.
2. Mix all dry ingredients (except sweeteners and chocolate-chips) in a large bowl.
3. In another bowl add your melted coconut oil, sweeteners, eggs & vanilla extract, whisk well until smooth.
4. Add your bowl of wet ingredients to the dry ingredients as well as your sour cream and milk/vinegar mixture.
5. Mix well until a thick wet dough forms.
6. Fold in your chocolate-chips, then using a muffin scoop, evenly disperse the batter between the 15 muffin cups.
7. Bake at 375* for 10min then reduce the temperature to 350* and bake for ~another 5-7min or until a toothpick ALMOST comes out clean (it's okay if there's a little batter, the muffins should be quiet “fudgey” in the centre).
8. Let the muffins cool slightly before removing them from the pan. Let them sit on a wire rack to finish cooling completely.
9. Store in an airtight container on the counter or freeze in an airtight container/ziplock for a future snack! Enjoy your Keto Chocolate Banana Muffins!
Keto Chocolate Banana Muffins
Ingredients
- 2 cups almond flour 224g
- 3/4 cup cocoa powder 72g
- 1/2 cup coconut flour 56g
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp xanthan gum
- 1/4 tsp salt rounded
- 1/3 cup cream or milk of choice + 1 tsp vinegar
- 1/2 cup sour cream room temperature
- 1/2 cup coconut oil 120g , melted
- 2 eggs room temperature
- 1/2 a ripe banana mashed 60g
- 1 1/2 tsp vanilla extract
- 1/3 cup Sukrin brown sugar sweetener 70g
- 1/3 cup powdered monkfruit erythritol blend 70g
- 1/2 cup stevia sweetened chocolate-chips 120g, I use the Krisda brand
Instructions
- Pre-heat oven to 375* and line a muffin tin with 15 wrappers.
- Mix all dry ingredients (except sweeteners and chocolate-chips) in a large bowl.
- In another bowl add your melted coconut oil, sweeteners, eggs & vanilla extract, whisk well until smooth.
- Add your bowl of wet ingredients to the dry ingredients as well as your sour cream and milk/vinegar mixture.
- Mix well until a thick wet dough forms.
- Fold in your chocolate-chips, then using a muffin scoop, evenly disperse the batter between the 15 muffin cups.
- Bake at 375* for 10min then reduce the temperature to 350* and bake for ~another 5-7min or until a toothpick ALMOST comes out clean (it's okay if there's a little batter, the muffins should be quiet "fudgey" in the centre).
- Let the muffins cool slightly before removing them from the pan. Let them sit on a wire rack to finish cooling completely.
- Store in an airtight container on the counter or freeze in an airtight container/ziplock for a future snack! Enjoy your Keto Chocolate Banana Muffins!
