The Juiciest and Moist Low Carb Banana Blueberry Muffins #DietDessert #Paleo

These low carb banana blueberry biscuits are more advantageous, more straightforward, and better than any standard biscuit, and made in the broiler turning out damp and scrumptious with just 4 fixings! Keto inviting.

These low carb banana blueberry biscuits are sans dairy, gluten free, paleo and keto well disposed, no additional sugar and an incredible treat nibble to fulfill a sweet longing for without pressing the additional weight and fat.

hese banana blueberry biscuits have just 8g of carbs and 4g of sugar per biscuit versus the conventional blueberry biscuit has over 60g of carbs and 37g of sugar. Ha!

Also Try Our Recipe : Keto Chicken Thighs | Roasted Red Pepper Sauce!

Ingredients

3 medium eggs
3 very ripe bananas
¾ cup Almond flour
Topping – ½ cup of fresh blueberries.
Optional: Vanilla Extract
Optional: 1tsp baking soda with 1tsp white vinegar to help the muffins rise

Instructions

Preheat the oven to 350 degrees F (180 Celsius)
Mush very ripe bananas with fork. They will be very easy to mush. Add eggs, almond flour and mix together with fork or you can mix using a hand mixer until the smooth batter. There could be few banana lumps in your batter – no problem!
Spoon the batter into the muffin pan holes about ¾ full and add blueberries. (About 3-5 blueberries per muffin. The more blueberries the merrier! The more fresh blueberries you add the juicier your muffin will be)
Tip. Experiment with one muffin and add lots of blueberries and see if you like this one.
Bake on the middle rack for 20 minutes. Let cool and start enjoying immediately. They can be stored at room temp. for 3 days. You can also refrigerate them for 7 days.

For more detail : bit.ly/2EfSCvT

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