Banana muffins made with almond flour and a mixture of monk fruit & erythritol sugar. So good you'll forget you're eating healthy! Diabetes & Keto friendly.
Preheat the oven to 325 ºF.
Line the muffin tin with 12 paper muffin liners.
In a medium to large bowl, mix together the almond flour, baking soda, baking powder, cinnamon, nutmeg and salt.
In a stand mixer bowl or small bowl with a hand mixer, whisk together the soft butter and sugar for about 2 minutes.
Add one egg at-a-time and continue to mix for about 3 or 4 minutes.
Add the vanilla and continue to whisk for one minute.
Add the yogurt and continue to whisk for one more minute.
Add the liquid mixture, mashed bananas, 3/4 cups pecans and cocoa nibs to the flour mixture.
Mix the ingredients slowly with a rubber spatula until everything is well incorporated.
Use a soup spoon to fill each muffin liner with the banana muffin batter. Make sure to go right up to the top of the liner. This batter won't rise as much as batters made with wheat flour.
Add a few chopped pecans from the last quarter cup over each of the muffin liners and batter.
Place the muffin tin on the middle rack of the hot oven and bake for 35 minutes.
Remove the tin from the oven and let cool for 10 minutes.
Move all the muffins to a cooling rack and cool for another 15 minutes before eating them. Enjoy!