Another Banana Muffin recipe? Why don’t mind if I do!
Trying new combinations is the name of my game, and I’m always looking for ways to improve my baking skills, keeping things healthy while also not making them taste like a brick lol!
I had two perfectly ripe bananas ready and of course muffins were my go-to on a Sunday morning (y’all know that’s prepping time!)
I must say this is one of my favorite outcomes so far, super moist, lightly sweet and just overall delicious!
Enough about how good they came out, here’s the deets!
2 medium ripe bananas, mashed
1 cup unsweetened almond milk
2 tsp vanilla extract
1 whole large egg
1/2 cup Lakanto golden Monkfruit sweetener (It’s a 1:1 replacement for sugar that has no effect on blood sugar, a great option for diabetics! Get it here)
Combine the wet ingredients and Lakanto first, then add in the dry ingredients:
1 1/2 cup Kodiak Cakes Power Cakes Buttermilk pancake mix
1/2 Extra fine almond flour (I used Kirkland brand from Costco)
1/4 cup of Enjoy Life Foods mini chocolate chips
Fold the dry ingredients into the wet mixture just until incorporated! Then using an ice cream scooper (my favorite muffin making tool) or measuring cup, fill a pre-lined/sprayed muffin tin and bake in a 350F preheated oven for 19-22 minutes, until the muffins are just starting to turn golden brown at the edges.
Once a toothpick comes out clean, remove from the oven and allow to cool before enjoying. They are so delicious, a great addition to breakfast or a sweet snack for the kids to enjoy!
See below for the calorie and macro information (makes 18 muffins )!
Kelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables.