Homemade Keto Banana and Chia Seed Muffins

Healthy Keto Banana and Chia Seed Muffins

What’s so wonderful about muffins is that they are extremely easy to customize. They can savory or sweet, nutty, fruity, or chocolaty. The best part? They are easy to make too!

They can be extremely nutritious and you can use them as energy boosters. You can make them using whole-wheat flour, bran, wheat germ, nuts, seeds, and honey. Anything imaginable can go into a muffin.

Serve muffins for breakfast, lunch, or dinner.

With versatility in mind, I came up with on basic muffin recipe, then adapted that recipe into many types of muffins.

Today I’m sharing one of my favorite banana muffins, but before we get to the recipe, here are a few tips on how to make the perfect muffins!

Best Tips for Baking the Perfect Muffins

All good things come in small packages. Here are a few tips on how can you always make the perfect muffins:

Use The Best Ingredients

For the best results, try not to skimp on the ingredients you use. A muffin that doesn’t taste as good as it can, will leave you dissatisfied. Using high-quality ingredients always makes a big difference.

Use Ingredients at Room Temperature

Using cold ingredients when baking is not recommended. Why is room temperature important? When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good.

Furthermore, room temperature ingredients bond together very easily since they are warmer, creating a seamless and evenly textured batter. This helps baking uniformly textured baked goods.

Mix Dry and Wet Ingredients Separately

This tip here is very important. If you want to make really great muffins, mix the dry and wet ingredients in separate mixing bowls and then combine them. Then pour the combined dry mixture into the wet mixture and mix them together.

Mixing the dry ingredients together first, and then doing the same with the wet ingredients, means that once you combine the two, you will have to do a very little mixing. The less you mix the flour the less gluten has a chance to develop meaning you end up with fluffier and light end muffins.

Choose The Right Pan For Your Muffins

Muffin pans of good quality are generally made of steel or silicone. The weight of a good muffin pan has been designed to make oven heat flow and transfer well for the size of the pan, and it can vary. Pick the pans according to the size of the muffins you prefer.

One of the best and most popular muffin pans is Wilton Baker’s premium 12-cup non-Stick muffin and cupcake pan which is available on Amazon.

Pay Attention to The Baking Temperature

Make sure to preheat the oven and bake at the proper temperature. Preheating an oven is especially important with baking when you use yeast, baking soda, and baking powder as leavenings that react to heat. If you’ve ever seen misshapen muffins or cakes, one problem might be that the oven had not been preheated properly.

Don’t Open The Oven Door

Opening the oven door causes the temperature inside the oven to change which can leave your muffins undercooked, unstructured, and dense.

Don’t Leave Your Muffins in The Pan

Once the baking time is up, remove the muffins from the oven and move the muffins from the pan to a cooling rack to avoid overcooking. To remove the baked muffins easily from the pan, use muffin liners.

What You’ll Need to Make These Muffins?

There are 12 servings in this recipe and it should take 45 minutes or less to prepare and cook, as well.

Here is what you need:

Equipment:

• Muffin tray
• Muffin cases x 12
• Mixing bowl x 2
• Whisk

INGREDIENTS

• 2 cup   almond flour
• ½ cup  low-carb sweetener
• 1 tsp    baking powder
• 2 tsp    chia seed
• ½ tsp   bicarbonate of soda
• ¼ tsp   salt
• 2 tsp    banana extract
• ½ cup  butter, melted and cooled
• 3          eggs
• ⅓ cup  almond milk
• ½ cup  chocolate chips (optional)

How to Make These Keto Banana and Chia Seed Muffins?

DIRECTIONS

1. Preheat an oven to 350F and line a muffin tray with cases.
2. In a mixing bowl combine the banana extract, melted butter, eggs, and almond milk. Whisk together to combine completely.
3. In a second mixing bowl add the almond flour, sweetener, baking powder, bicarbonate of soda, chia seeds, and salt, stir to incorporate.
4. Then gradually pour the bowl of dry ingredients into the bowl of wet ingredients and fold them together. If using the also add the chocolate chips at this stage.
5. Pour the muffin batter evenly between the 12 muffin cases then transfer the muffin tray to the preheated oven.
6. Bake the keto banana muffins for 30 minutes then remove them from the oven. Allow to cool then serve either warm or room temperature.

Ideas for Substitutions and Alternatives

• Chia seeds: If you are looking for another alternative for chia seeds, you can substitute them for pecans which are rich in flavor.

How to Store Muffins So They Stay Fresher Longer?

Firstly, it’s important to note that muffins need to be fully cooled before storing them, otherwise they will end up soggy.

If you know the muffins are going to be eaten on the same day or the next day, the best way to preserve their freshness is to leave them on your kitchen counter. Just place them on top of a tea towel, and cover with another clean tea towel. This is a great way to keep muffins fresh so you can enjoy them in the morning.

If you want to keep your muffins for up to four days, line an airtight container or zip-lock bag with a paper towel and store the banana muffins in a single layer. Don’t leave your muffins exposed because they will dry out.

Can You Freeze Muffins?

Yes, you can! In fact, freezing your banana muffins will keep them for another 3 months! First, you can freeze them for 30 minutes in a single layer on a dish or baking sheet until frozen solid, then move them to airtight freezer bags, and make sure to squeeze out any air.

Another great option to freeze your banana muffins is to use this muffin container.

How to Defrost Frozen Muffins?

Remove the muffins from the freezer, carefully unwrap them, and let them thaw at room temperature.

To serve warm, reheat the unwrapped muffins in the microwave for 20-30 seconds on HIGH. Or heat oven to 400F, place the foil-wrapped muffins on a baking sheet, and warm for 10 minutes.

Other muffin recipes you’ll love:

• Apple, Carrot and Oats Muffins 
• Basic Chocolate Muffins