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Frozen Raspberry Banana Muffins

by July 24, 2017

A perfect end of the summer treat!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

8

Ingredients

Crust
  • ½ cup pitted dates, chopped
  • ½ cup whole, raw almonds
  • Pinch of salt
Raspberry Layer Banana Layer
  • 2 bananas, frozen
  • ¼ cup coconut oil, melted

Instructions

  1. Add ½ cup of almonds to a food processor and process until an almond meal has begun to form. Add in the chopped dates and a pinch of salt and continue to process until the mixture is well combined. Spoon evenly into the bottom of 7-8 muffin trays and press down firmly with your fingers to form a bottom crust.
  2. Add raspberries to the processor and process until smooth. With processor running, stream in coconut oil then coconut milk until a sorbet like texture has formed. Spoon raspberry mixture over the bottom crust layer.
  3. Finally, cut frozen banana into smaller pieces and add to the food processor. Process until smooth then add in coconut oil and continue to process until a thick, creamy banana soft serve has formed. Spoon on top of raspberry mixture.
  4. Place muffin tray in the freezer and allow it to freeze for at least 1.5 hours. Release muffins by loosening with a knife on one side, they should pop out fairly easily.
  5. Top with a dollop of thick canned coconut milk.

Nutrition Information Per Serving

Calories:

276

Calories from Fat:

276

Total Fat:

20.3

Saturated Fat:

15.2 g

Sodium:

23 mg

Carbs:

25.4 g

Dietary Fiber:

4.1 g

Net Carbs:

21.3 g

Sugars:

18.2 g

Protein:

2.4 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...