Continuing the theme of “keto __-less hacks” here are some banana muffins that contain… No actual banana! I was really suspicious of this banana extract (found next to the vanilla) based on the smell, but I found the pumpkin really helped balance it out and give it a delicious authentic texture!
This is another modification of my pumpkin spice muffins. The texture of them is perfect, so I figured we shouldn’t mess with success. Note that if you’re not keto, you can 100% replace the pumpkin with mashed banana for a delicious sweetener free, gluten free, or even vegan treat.
For the muffins:
- 1 cup pumpkin puree (unsweetened)
- 5 tbsp melted butter
- (Vegan/DF: canned coconut cream)
- 2 tbsp sour cream (optional)
- 2 eggs
- (Vegan/DF: 2tbsp psyllium husk mixed with 4tbsp hot water)
- 1 tsp banana extract
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 tbsp flax meal
- 1 tbsp ground psyllium husk (optional but reduces crumbliness)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped pecans
- 24 Guittard bittersweet chocolate wafers, chopped (adds 15 cal / 1.5 net carb / 1 fat per muffin) – or sugar free chocolate chips
- Stevia or pure monk fruit sweetener (but I promise, you don’t need it)
For the frosting:
- 8oz cream cheese, softened
- 1 stick butter, softened
- 1/4 cup heavy cream
- generous splash of vanilla
- Vegan/DF: Whip 1 14oz can coconut cream (best if refrigerated overnight) with 2 tsp vanilla until it resembles whipped cream.
Preheat oven to 350F and grease a 12-muffin tin. Take out your cream cheese and butter (for the frosting) to soften.
Sift together dry ingredients in one bowl. In a separate bowl melt the butter, then stir in the pumpkin. Finally, add eggs and banana and stir. Combine wet and dry ingredients. Then stir in any extras.
Spoon into the muffin tins, and flatten tops since this batter does not rise. Bake for 25 minutes.
Meanwhile, make the frosting. Beat together all ingredients with a hand mixer until frosting consistency.
You can store these in the fridge for a week, but I recommend keeping the frosting separate and topping just as you are ready to eat.
Macros (recipe makes 12 servings):
Muffins: 185 cal | 3.5 net carb (8 total) | 16 fat | 6 protein
Frosting: 135 cal | 1 carb | 14 fat | 1 protein per serving