Blueberry-Banana Donut Muffins

Blueberry muffins are back and better than ever! I love blueberry muffins but adding berries to low-carb baked goods can cause them to become soggy. I finally found a solution; a small number of freeze-dried berries add all the flavor and color of fresh berries but instead of adding more moisture to the mix, they actually help absorb moisture.

Prep Time10

Cook Time25

Total Time35

Course: Desserts

Keyword: Banana, Chef Taffiny Elrod

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Servings: donut muffins

Calories: 140.3kcal

Author: Taffiny Elrod

Equipment

6 Silicone Donut Molds

Ingredients

2 large eggs
2 oz sour cream
2 oz butter melted
2 tbsp granulated erythritol
1 serving Banana Keto Chow (or 1 scoop)
1 tbsp coconut flour
1/2 tsp baking soda
1/4 cup freeze-dried blueberries 10 grams

Instructions

Oil the donut molds well and arrange them on a baking sheet.
Preheat the oven to 350 degrees Fahrenheit.
Beat the eggs in a large mixing bowl, add the sour cream, melted butter, and erythritol and blend together.
Add the Keto Chow, coconut flour and baking soda and mix into the egg mixture. Stir in the freeze-dried blueberries.
Divide the batter among the prepared donut molds filling up the molds so that the batter lightly covers the center of donut mold. This will result in a muffin top when the donuts rise in the oven.
Bake until the donuts are golden-brown and spring back when lightly touched, about 25 minutes.
Transfer them to a cooling rack and allow to cool completely.
Serve warm or cold.

Notes

Baking these muffin/donut hybrids in donut molds helps them bake through faster and keep their crown. You can serve them toasted and buttered or topped with your favorite icing. If you have blueberry extract you can add a couple of drops to this and your muffins will smell like they’re fresh from your favorite bakery.

Nutrition