Banana Peanut Butter Muffins [Keto, Paleo, & Gluten-free]

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Keto Banana Peanut Butter Chocolate Muffins

Keto | Paleo | Sugar-free | Gluten-Free

These easy muffins are done in under 30 minutes, start to finish. They are a wonderful healthy breakfast for the whole family, but are sweet enough to use for dessert! And the use of the sour cream keeps these muffins super moist and rich. You’ll love these healthy bites.

Net Carbs: 4.4g // Protein: 9.7g // Fat: 21.4g

259 calories

(Serving Size = 1 muffin)

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Yield: Makes 10 muffins



INGREDIENTS:

• 2 cups - Almond Flour

• 2 TBSP - Coconut Flour

• 2 tsp - Baking Powder

• 1/2 cup - Granulated Erythritol (I use Swerve brand)

• 3 - Eggs

• 1/2 cup - Sour Cream

• 1/2 cup - Legendary Foods Chocolate Banana Peanut Butter

• 2 TBSP - Sugar-free Dark Chocolate Chips (I usedChocZero)

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DIRECTIONS:

Pre-heat your oven to 375 degrees (F) and line a muffin tin with paper liners.

1. In a stand mixer, combine the Almond flour, coconut flour, baking powder, and erythritol (allulose also works great in this recipe).

2. Once the dry ingredients are well mixed, add the eggs, sour cream, and banana peanut butter. Beat on high speed just until well combined.

3. Divide the mixture evenly into the muffin tin (NOTE: This makes 10 muffins). I use a large ice cream scoop to evenly add the batter to each muffin liner.

4. Bake for 20 minutes.

5. Immediately after removing the pan from the oven, divide the chocolate chips on top of the warm muffins. They will gently melt on top.

6. Once cool, remove the muffins from the tin, and store in an air-tight container.

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Tag your finshed dish on Instagram @chefmichael.keto to be featured!

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