Banana Nut Breakfast Muffins
Banana Nut Breakfast Muffins
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
Nutrition
Photos by Sarah DeYoung Photography