When you live a keto or low carb lifestyle, sometimes eggs and bacon for breakfast just won’t do it. These times of breakfast ambiguity often call for something a little sweeter…possibly even fruity treat! These Keto Banana Blueberry muffins are just the thing to satisfy your need for something a little different in the morning. With rich banana flavor and pockets of sweet and tart blueberries, these keto blueberry muffins are a great treat for any morning the savory is just not going to do it for you!
If your keto or low carb, I know you’ve had a morning when you just can’t fathom eating a big plate of eggs. I feel you…I have to be in the mood to eat eggs and they definitely aren’t a breakfast I want every morning. Typically, I just have a Keto Iced Latte in the morning and that gets me through till lunch but every once in a while something different is in order.
Maddie especially likes to switch it up in the mornings. She eats breakfast later than most…really more like brunch but she still eats the traditional breakfast fare. On occasion, she asks me to make muffins for her to grab in the morning and these keto blueberry muffins are always a winner.
I have found that keto muffins can be tricky…there’s a fine line between too much egg and not enough. I used my favorite recipe for keto banana bread for these muffins and they turned out fantastic! Now, the thing I have found is that any keto or low carb baked goods like my low carb zucchini bread or these muffins is they are better after they’re completely cooled so have some patience! Don’t grab a hot muffin and go at it because the texture won’t be right…cooled, maybe slightly warm, is the only way to go!
To help with the texture of these keto blueberry muffins, I like to use one of my favorite secret weapons…zucchini. Don’t worry, you’ll never know its in there but the texture is so much better with it! The zucchini is what helps these muffins have great moisture without an eggy texture plus it adds a healthy amount of vitamin C and, magnesium and vitamin B-6 to the party! In a pinch, I have even used frozen zucchini and the results are crazy delish! (check out the recipe notes)
I also use wild blueberries that are smaller than the regular. I can fit more into a cup and they have great blueberry flavor and tons of antioxidants! I found them in the freezer section of Walmart so look for them there!
Now I have seen plenty of low carb recipes that include banana. Banana, as much as I love them, are not low carb and definitely not keto…so beware. The zucchini helps with the texture elements that the banana would normally handle but for the banana flavor I use a high quality banana extract. The extract I use is made from actual bananas…not artificial flavorings and it’s gluten free and sugar free. The flavor is amazing and it’s the best quality banana extract I have found…..it literally smells like fresh ripe bananas in a bottle! I have linked it in the recipe below! Don’t use artificial or imitation banana flavor…no bueno!
These Keto Banana Blueberry Muffins are perfect for a quick weekday breakfast or low carb snack even the kids will love. Prep a batch on Sunday night and you are set for the week! Full of rich banana flavor and studded with sweet blueberries, these muffins are one of our favorite breakfast treats. Smeared with some softened butter and served up with a hot cup of tea or coffee, you just can’t go wrong!
Keto Banana Blueberry Muffins
- 5 eggs
- 1 egg yolk
- 1 cup diced raw zucchini
- 1 Tbsp. flax seed meal
- 2 cup almond flour
- ¼ cup coconut flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp salt
- 7 Tbsp. Lakanto Golden Monkfruit Sweetener divided
- 1 tsp. vanilla extract
- 2 tsp. quality banana extract, not imitation
- 1 tsp. cinnamon
- ¼ cup sour cream
- 6 Tbsp. butter melted
- 3/4 cup frozen wild blueberries
- 1. Preheat oven to 350 degrees. Line a muffin pan with liners or spray.2. In a small saucepan over medium heat add blueberries, 1 Tbsp. Lakanto and a pinch of salt. Bring the mixture to a boil and reduce to a simmer, smashing the berries. Simmer the blueberry sauce until thickens and it coats the back of a spoon…about 7 minutes.3. In a blender combine the eggs, egg yolk, zucchini and extracts and blend on high for about 10 seconds until light and fluffy and zucchini is pureed. 4. In a large mixing bowl or in the bowl of a stand mixer combine almond flour, coconut flour, the rest of the sweetener, flax, baking soda, salt and baking powder. 5. Add the egg mixture into the dry ingredients and mix on medium speed with the paddle attachment, or by hand, till combined, scraping down sides at least once. Add sour cream, melted butter to the batter and mix again till combined.6. Spoon the thickened blueberries in the batter and gently swirl the blueberries through the batter, not mixing it in completely.7. Spoon the batter evenly into the prepared muffin pan (about 3-4″ full) and bake at 350 degrees for about 20 minutes or until done. 8. Bake for 20 minutes or until done. Cool in the pan for 10 minutes and remove to cooling rack to cool completely. Enjoy with a cup of coffee! These can be bagged up and stored at room temp for up to 3 days or in the fridge for up to 5.