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Ingredients

cooking spray 2 large ripe bananas, mashed ½ cup erythritol 2 large eggs, at room temperature 2 tablespoons butter, softened ½ cup all-purpose flour ⅓ cup coconut flour 2 teaspoons baking powder ¼ teaspoon sodium-free salt alternative (such as NoSalt®) ½ cup almond milk ⅓ cup chia seeds

Nutrition Info

51.4 calories carbohydrate: 10.9 g cholesterol: 18 mg fat: 2.2 g fiber: 1.8 g protein: 1.5 g saturatedFat: 0.9 g servingSize: - sodium: 57.1 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease a 24-cup mini muffin tin with cooking spray.
Mix bananas, erythritol, eggs, and butter together in a large bowl.
Mix all-purpose flour, coconut flour, baking powder, and salt alternative in a small bowl. Add flour mixture slowly to banana mixture, alternating with almond milk, until just combined. Fold in chia seeds. Spoon batter into the muffin tin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

24 mini muffins

Delicious banana bread with chia seeds.