How to make low-carb peanut butter banana muffins

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I love grabbing a healthy muffin for a quick, on-the-go breakfast as I run out the door. Eating low carb makes this a challenge, though. The recipe below solves the problem with a low-carb muffin that tastes absolutely delicious. Your weekday mornings just got a whole lot brighter.
Using banana extract gives these muffins tons of banana flavor without adding a lot of carbs. You could add chopped peanuts to make the muffins a bit heartier, or sugar-free chocolate chips for more of a desserty flavor. I like them just the way they are with a hot cup of coffee with cream. Yay for breakfast!
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Cooktop Cove
Low-Carb Peanut Butter Banana Muffins
12 muffins
10 minutes
20 minutes
30 minutes
Cooking spray
2 bananas
3 large eggs
½ cup almond flour
1 cup smooth natural peanut butter
3 tablespoons unsweetened applesauce
1 tablespoon coconut oil, melted
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon banana extract (optional)
Preheat the oven to 350ºF. Spray a muffin tin with cooking spray.
In a medium mixing bowl with an electric mixer, combine the bananas, eggs, almond flour, peanut butter, applesauce, coconut oil, baking soda, baking powder, vanilla and banana extract, if using.
Scoop the batter into the muffin tin, filling each well about ¾ full.
Bake for about 30 minutes, until a toothpick inserted in the center comes out clean and the tops are golden brown. Remove from the oven and let cool in the pan for several minutes before removing the muffins and setting them on a wire rack to cool completely.
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