Don’t panic, I promise these “banana” muffins contain not even one little ounce of blood-sugar spiking bananas. Instead, they have ground chia seed which helps mimic the texture of banana bread. And banana extract gives it just the right flavour. Honestly, my kids have no clue that these low carb banana nut muffins don’t contain any real bananas!
- 1/3 cup ground chia seed (be sure to measure out after grinding)
- 3/4 cup water
- 2 cups almond flour
- Sweetener equivalent to 1/2 cup sugar
- 1/4 cup unflavoured whey protein powder
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup almond milk
- 2 large eggs
- 6 tbsp butter, melted
- 1 tsp banana extract
- 1/2 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans
- Preheat the oven to 325F and line a muffin pan with parchment or silicone liners.
- In a medium bowl, combine the ground chia seed and water. Stir to mix and set aside.
- In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Stir in the almond milk, eggs, melted butter, banana extract, and vanilla extract. Add the chia seed mixture and stir until well combined.
- Stir in the chopped nuts and divide the mixture between the prepared muffin cups. Bake 30 to 35 minutes, until the tops are just firm to the touch.
- Remove and let cool 10 minutes before serving.