Getting rear-ended by a #TextingTeenager in my Shiny Red Porsche has left me incredibly sore, unable to exercise, do most things with my hands, lift just about everything, go just about anywhere, and, worst of all for my followers, type my blog. 😦 Unfortunately, for my hard earned weight loss gains, it has allowed me to, once again, sit on my butt and eat. #ThisGirlLovesToEat
Thankfully I have good Keto recipes, a stand mixer to stir for me, and a good friend willing to fix my one fingered typing errors, so I’m kind of back.
Keto Banana Muffin Tops
- 6 TBLS Egg Whites
- 1 Whole Large Egg
- 3 VERY Ripe Small to Medium Bananas
- 1+1/2 Cups Bob’s Red Mill Paleo Baking Flour
- 2 TBLS Butter Melted
- 2 TBLS Truvia
- 2 tsp Cinnamon
- 1 tsp Baking Powder
- 1/4 Cup Macadamia Nuts, Walnuts or Pecans (if desired)
In medium bowl combine your baking flour, baking powder, and cinnamon.
In stand mixer combine your egg whites and truvia. Beat on medium/high speed until stiff peaks form then turn off.
In a third bowl combine the whole egg, bananas, butter and nuts (if using).
Add the banana mixture to the dry mixture. Stir until well combined then fold in egg whites.
Spoon mixture into muffin top pan and bake at 350° F for 14 – 16 minutes or until bottoms are browned. You can also line mini-muffin pans with parchment paper and bake for 18 – 23 minutes or until toothpick inserted in middle comes out clean.
- 56 Calories
- 1 g Fat
- 4.5 g Carbs
- 3 g Protein