Hummingbird Muffins (Paleo & Keto)
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Hello everyone! It's me again with another summer-ish vibe recipe, in this occasion a paleo and keto version of the classic Hummingbird Cake. A simple and delicious recipe that includes basic ingredients including pineapple and banana, but instead of bananas I decided to use some bone broth protein that I had one my pantry.
This was the perfect call for that banana protein. These are like a whole new level of the banana bread really, but with a little step up. Letting it rain some grain free granola, pecans and pineapple.
For for change, I wanted to do some bakings even though the weather has been hot, like... really hot! But that's what I get for loving my sun city and living in it, right? Anyhow these muffins were perfectly stored in the freezer, that way I had a snack ready to go whenever I wanted.
These muffins are:
Each muffin has only 4.9 grams of net carbs, that's amazing! The beauty of using coconut flour and low carb ingredients! Each one of them also has 5.5 grams of fiber and 5.6 grams of protein.
As my low carb sweetener of choice I decided to go with my classic, granulated monk fruit from Lakanto. This has been my staple for years now and for good reasons. It's made from the natural fruit, monk fruit, and it doesn't leave you with a weird aftertaste.
To add a little extra touch and Purely healthy Living, AKA Maria essence I added some Keto Coffee Creamer in Caramel instead of butter, a truly game changer! Highly recommend trying this out on your baked goods!
These will add that caramel touch without that sugar rush and inflammatory effects. They are made with MCT which is an easy fat to digest that turns into energy quicker than other healthy fats.
As other sources of healthy fats we are including some grain free granola and pecans. Essential for this recreation of Hummingbird Cake, and of course, healthy fats are also important to absorb vitamins such as A, E, K, and D!
Also, let's not forget about the little personal touch that I included on this recipe... white chocolate chips! The ones I use are from ChocZero, and I say personal touch because white chocolate is my absolute favorite! Anyone else feels the same way?
For this recipe you'll only need a few things:
One mixing bowl
One measuring cup
One mixing spoon
A silicone muffin mold of twelve
These can be stored in your freezer for days and you'll only need to heat them up! Try air frying them for a crispy muffin experience as well! Just pop them into your air fryer for 5 minutes t 400F.
Ready! I think we are are all set to get started! Also, don't forget to save, pin, bookmark or share this recipe with your family and friends! They are going to love them...
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By María Fernanda López
1 cup of coconut flour
2 scoops of banana protein (I used Ancient Nutrition protein powder)
1/3 cup of granulated monk fruit (PURELYHL for discount)
1 tsp of cinnamon
1/4 tsp of allspice
1 tsp of baking powder
1/4 cup of keto caramel coffee creamer (or butter)
1 cup of water or almond milk
1 cup of chopped pineapple
1/4 cup of grain free low carb granola
1/4 cup of raw pecans
1/4 cup of low carb white chocolate
Preheat the oven at 350F.
In a bowl mix all the dry ingredients for the muffin dough.
Add the eggs and butter or coffee creamer. Mix well.
Add the water and mix again until there's no lumps left.
Pour the mix into twelve silicone muffin cups.
Add the chopped pineapple, pecans, granola and white chocolate chips.
Bake for 30 minutes.
Nutritional Information (per serving 148 kcal)
Net Carbs: 4.9g
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