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Blueberry Banana Muffins – Donuts

Blueberry muffins are back and better than ever! I love keto blueberry banana muffins but adding berries to low-carb baked goods can cause them to become soggy. I finally found a solution; a small number of freeze-dried berries add all the flavor and color of fresh berries but instead of adding more moisture to the mix, they actually help absorb moisture.
Course Dessert
Recipe Creator Chef Taffiny Elrod
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Yields:

6 donut muffins

Ingredients:

  • 6 Silicone Donut Molds

Directions:

  • Oil the donut molds well and arrange them on a baking sheet.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Beat the eggs in a large mixing bowl, add the sour cream, melted butter, and erythritol and blend together.
  • Add the Keto Chow, coconut flour and baking soda and mix into the egg mixture. Stir in the freeze-dried blueberries.
  • Divide the batter among the prepared donut molds filling up the molds so that the batter lightly covers the center of donut mold. This will result in a muffin top when the donuts rise in the oven.
  • Bake until the donuts are golden-brown and spring back when lightly touched, about 25 minutes.
  • Transfer them to a cooling rack and allow to cool completely.
  • Serve warm or cold.
Baking these blueberry banana muffin/donut hybrids in donut molds helps them bake through faster and keep their crown. You can serve them toasted and buttered or topped with your favorite icing. If you have blueberry extract you can add a couple of drops to this and your muffins will smell like they’re fresh from your favorite bakery.
Nutrition Facts
Blueberry Banana Donut Muffins
Serving Size
 
1 donut muffin
Amount per Serving
Calories
140.3
% Daily Value*
Fat
 
11.4
g
18
%
Saturated Fat
 
6.5
g
41
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
0.6
g
Monounsaturated Fat
 
3.1
g
Cholesterol
 
91.1
mg
30
%
Sodium
 
332.4
mg
14
%
Potassium
 
312.91
mg
9
%
Carbohydrates
 
7.8
g
3
%
Fiber
 
1.9
g
8
%
Sugar
 
1.6
g
2
%
Sugar Alcohol
 
4.01
g
Net Carbs
 
1.85
g
Protein
 
6.9
g
14
%
Vitamin A
 
365.06
IU
7
%
Vitamin C
 
22.86
mg
28
%
Calcium
 
135.29
mg
14
%
Iron
 
0.65
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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Ingredients:

  • 6 Silicone Donut Molds
Nutrition Facts
Blueberry Banana Donut Muffins
Serving Size
 
1 donut muffin
Amount per Serving
Calories
140.3
% Daily Value*
Fat
 
11.4
g
18
%
Saturated Fat
 
6.5
g
41
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
0.6
g
Monounsaturated Fat
 
3.1
g
Cholesterol
 
91.1
mg
30
%
Sodium
 
332.4
mg
14
%
Potassium
 
312.91
mg
9
%
Carbohydrates
 
7.8
g
3
%
Fiber
 
1.9
g
8
%
Sugar
 
1.6
g
2
%
Sugar Alcohol
 
4.01
g
Net Carbs
 
1.85
g
Protein
 
6.9
g
14
%
Vitamin A
 
365.06
IU
7
%
Vitamin C
 
22.86
mg
28
%
Calcium
 
135.29
mg
14
%
Iron
 
0.65
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Oil the donut molds well and arrange them on a baking sheet.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Beat the eggs in a large mixing bowl, add the sour cream, melted butter, and erythritol and blend together.
  • Add the Keto Chow, coconut flour and baking soda and mix into the egg mixture. Stir in the freeze-dried blueberries.
  • Divide the batter among the prepared donut molds filling up the molds so that the batter lightly covers the center of donut mold. This will result in a muffin top when the donuts rise in the oven.
  • Bake until the donuts are golden-brown and spring back when lightly touched, about 25 minutes.
  • Transfer them to a cooling rack and allow to cool completely.
  • Serve warm or cold.
Baking these blueberry banana muffin/donut hybrids in donut molds helps them bake through faster and keep their crown. You can serve them toasted and buttered or topped with your favorite icing. If you have blueberry extract you can add a couple of drops to this and your muffins will smell like they’re fresh from your favorite bakery.

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