Who says you can’t enjoy the comforting taste of banana nut bread on a keto diet? This recipe is my go-to when that craving hits. We’re skipping the sugar-laden bananas and using a clever combination of banana extract for that classic flavor and creamy mashed avocado for incredible moisture and texture. The result is a batch of perfectly tender, flavorful, and completely guilt-free muffins that will fool even the most discerning palate. They’re the perfect low-carb breakfast, snack, or dessert!
Ingredients
• Yields: 6 Muffins
• Wet
• 3 large eggs, room temperature
• 1 medium avocado, mashed
• .25 cup / 55 g coconut oil, melted
• 1 tsp / 5 ml vanilla extract
• 2 tsp / 10 ml banana extract
• Dry
• .75 cup / 84 g almond flour
• .25 cup / 30 g coconut flour
• .25 tsp / 1 g monk fruit extract
• .25 tsp / 1 g stevia powder extract
• 1 tsp / 4 g baking powder
• .5 tsp / 1.5 g ground cinnamon
• .25 tsp / 1.5 g salt
• .5 cup / 60 g pecans, chopped
Instructions
1. Preparation Method
2. Preheat your oven to 350°F (175°C) and generously grease a 6-count muffin tin or line it with parchment paper liners.2. In a large bowl, whisk together the melted coconut oil with the monk fruit and stevia extracts until smooth.3. Add the room temperature eggs one at a time, whisking well after each addition. Stir in the vanilla and banana extracts.4. In a separate, medium bowl, combine the almond flour, coconut flour, baking powder, cinnamon, and salt. Whisk to break up any lumps.5. Add the dry to the wet and mix until just combined. Be careful not to overmix.6. Gently fold in the mashed avocado, followed by most of the chopped pecans, reserving about 2 tablespoons for the topping.7. Divide the batter evenly among the 6 prepared muffin cups.8. Sprinkle the reserved pecans over the top of each muffin.9. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.10. Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Per Muffin (1 Serving)
• Calories: 332
• Total Fats: 30 g
• Net Carbs: 4 g
• Protein: 8 g
Pro Tips
• Ensure your eggs and mashed avocado are at room temperature. This helps the combine smoothly and prevents the melted coconut oil from solidifying and creating lumps.
• For the best texture, use a very ripe avocado. It will be creamier and blend seamlessly into the batter, providing moisture without any noticeable avocado flavor.
• Do not overmix the batter once you combine the wet and dry . Mix only until no dry streaks remain to ensure a tender, fluffy muffin rather than a dense one.
• Feel free to swap the pecans for walnuts or add 1/4 cup of sugar-free chocolate chips for a delicious variation.
FAQ
Q: Why does this keto recipe use avocado instead of real bananas
A: Real bananas are very high in sugar and carbs, making them unsuitable for a strict keto diet. This recipe cleverly uses mashed avocado to provide incredible moisture and a rich, creamy texture, while banana extract delivers the classic banana flavor without any of the sugar.
Q: Can I use a different sweetener in these muffins
A: Yes, you can substitute the monk fruit and stevia blend with another keto-friendly sweetener like erythritol or allulose. Be sure to check the conversion chart for your specific sweetener, as sweetness levels can vary significantly.
Q: What other nuts or mix-ins can I use
A: Absolutely! Feel free to swap the pecans for an equal amount of chopped walnuts. For a decadent treat, you can also fold in about 1/4 cup of sugar-free chocolate chips along with the nuts.
Q: How should I store these low carb banana nut muffins
A: To keep them fresh, store the cooled muffins in an airtight container in the refrigerator for up to one week. Due to the avocado and egg content, they should not be left at room temperature for extended periods.
