Low Carb Banana Coconut Protein Muffin

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.

Ingredients:

• 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

Instructions:

1. Mix the dry ingredients: almond, coconut and flaxseed flours, along with the baking soda, baking powder, salt and whey protein together in one bowl
2. 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.
3. In a separate bowl, mixing the wet ingredients together: 2 mashed bananas, greek yogurt, eggs, coconut oil, lemon juice and vanilla extract.
4. 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.
5. Using 2 12-cup muffins pans, distribute the mix evenly between the 2 pans so to make 16 muffins.
6. Bake at 350 degrees for 22 minutes.

Macros per serving: