I’ll be the first to admit, the one thing that I have a hard time managing, is my sweet tooth, so I’m always looking for great healthy tweets to satisfy that craving. This is a recipe I tweaked based on the The Paleo Mom’s Coconut Macadamia Banana Muffins, since I replaced a banana with greek yogurt and added some whey protein, this muffin is technically no longer paleo, however, if you don’t have any issues digesting dairy, then it’s really not a big deal, my goal was to modify the original recipe (as awesome as it is) so to make it a little more keto friendly.
These muffins are high in fiber, proteins and good fats and rich in omega 3 fatty acids. This modified recipe makes 16 power packed muffins.
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup flaxseed flour/meal
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 2 scoops of Whey Protein (I use NOW Sports Whey Protein Isolate)
- 2/3 cup unsweetened shredded coconut flakes
- 2/3 cup dark chocolate chips (Lilys Chocolate – All Natural Dark Chocolate Premium Baking Chips or HERSHEY’S Kitchens Baking Chips, Sugar Free Chocolate Chips)
- 2 ripe bananas, peeled and mashed (or an additional egg to achieve even lower carbs)
- 5.3 oz (1 serving) Plain Greek Yogurt
- 2 eggs
- 1/3 cup erythritol
- 1/3 cup extra virgin coconut oil, melted and cooled
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Mix the dry ingredients: almond, coconut and flaxseed flours, along with the baking soda, baking powder, salt and whey protein together in one bowl
- Spread the coconut flakes on a flat baking sheet and roast in the oven until golden (about 3 minutes), after the coconut is roasted, allow it to cool and then add it to the dry ingredients.
- In a separate bowl, mixing the wet ingredients together: 2 mashed bananas, greek yogurt, eggs, coconut oil, lemon juice and vanilla extract.
- Once the wet ingredients are mixed, add in the erythritol by stirring it in and then add the wet ingredients into the dry ingredients bowl and mix together; lastly, add the chocolate chips to the mix.
- Using 2 12-cup muffins pans, distribute the mix evenly between the 2 pans so to make 16 muffins.
- Bake at 350 degrees for 22 minutes.
Macros per serving: