Banana Nut Breakfast Muffins
The final product are these gorgeous golden brown muffins! They smelled so delicious they didn’t last long enough for me to take the pictures, I had to dig in! As you can see, these muffins resemble the texture of a german pancake, making them perfect for breakfast. ;) Bon appetit!
Serving: 12 muffins
Calories: 204.8kcal
Ingredients
- 8 oz cream cheese
- 8 large eggs
- 4 tablespoons salted butter
- 2 servings Banana Keto Chow (or 2 scoops)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. In a mixing bowl, melt butter and cream cheese.
- Combine and add eggs. Be careful not to cook the eggs from the heat of the butter.
- In a separate bowl, mix protein powder, baking powder, cinnamon. Pour dry ingredients into wet; combine with a hand mixer until completely mixed. At first, the batter will look thin and too liquidy, but because of the xanthan gum in the protein powder, it will thicken up after a couple of minutes).
- Stir in pecans.
- Pour into muffin baking tray and bake at 350 degrees for 22-26 minutes. (I have a convection oven and after 24 minutes they were golden brown.)
- The final product are these gorgeous golden brown muffins! They smelled so delicious they didn’t last long enough for me to take the pictures, I had to dig in! (If you notice the size difference between the two muffins on the bottom left side and the rest it’s because they’re lacking baking powder/soda- I did a little experiment to see how important it really was and obviously it made a HUGE difference!)
Notes
As you can see, these muffins resemble the texture of a german pancake, making them perfect for breakfast ;) Bon appétit!
Nutrition Facts
Banana Nut Breakfast Muffins
Serving Size
70 g
Amount per Serving
Calories
204.8
% Daily Value*
Fat
17.3
g
27
%
Saturated Fat
7.7
g
48
%
Trans Fat
0.38
g
Polyunsaturated Fat
1.88
g
Monounsaturated Fat
5.89
g
Cholesterol
155.59
mg
52
%
Sodium
366.36
mg
16
%
Potassium
344.51
mg
10
%
Carbohydrates
3.5
g
1
%
Fiber
1.61
g
7
%
Sugar
1.36
g
2
%
Sugar Alcohol
0.01
g
Net Carbs
1.89
g
Protein
10.1
g
20
%
Vitamin A
543.49
IU
11
%
Vitamin C
22.84
mg
28
%
Calcium
186.76
mg
19
%
Iron
0.99
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 70g | Calories: 204.8kcal | Carbohydrates: 3.5g | Protein: 10.1g | Fat: 17.3g | Saturated Fat: 7.7g | Polyunsaturated Fat: 1.88g | Monounsaturated Fat: 5.89g | Trans Fat: 0.38g | Cholesterol: 155.59mg | Sodium: 366.36mg | Potassium: 344.51mg | Fiber: 1.61g | Sugar: 1.36g | Vitamin A: 543.49IU | Vitamin C: 22.84mg | Calcium: 186.76mg | Iron: 0.99mg | Sugar Alcohol: 0.01g | Net Carbs: 1.89g
Photos by Sarah DeYoung Photography
How many grams is “two scoops” of keto chow powder? How many muffins count as one meal?
Each scoop of powder is ~46g, this recipe contains 92g total of Keto Chow powder. The nutrition information above is for one muffin.
These were very good! In step 3, I think the baking soda was left off the instructions (I just threw it in there with the dry ingredients).
Did not care for the look or taste. Looks over risen then fallen- mini souffles. The flavor tastes brown- no banana just brown.
Although the consistency was ok, it lacked flavor and sweetness. I added I extra teaspoon of banana flavoring, but it still did not have a banana flavor. I think next time I will try to add some swerve brown sugar to hopefully make it sweeter and possibly bring out the banana flavor.
Modified recipe to 3 muffins and used the mini-Dash Bundt cake maker to make 2.5 cakes. They were very good but next time I’ll add a few drops of Lakanto liquid sweetener to make them a tad sweeter. Each cake needed ~8-9 mins to cook.