Keto and Co Banana Caramel Keto Muffin Mix (One Bag)

“This Banana Caramel Keto Muffin Mix by Keto and Co makes tasty muffins in minutes with just 1.8g net carbs per serving. Breakfast is always better when you have a hot, sweet treat at the table – and these banana muffins fit the bill. Naturally sweetened with Wondrose: A healthy combination of erythritol, fiber, and monk fruit, gives these Keto Muffins a pure, clean taste that pairs perfectly with the sweet banana flavor. They’re delicious alone or split them in half with a pat of melting butter, or even peanut butter. Have a scrumptious, satisfying breakfast without the carbs with this Muffin Mix by Keto and Co. We made Banana Caramel Muffins to get you excited about a delicious breakfast that’s low carb, diabetic friendly, gluten free and bakes in just 15 minutes! Ingredients: Wondrose Sugar Replacer (Erythritol, Non-GMO Soluble Corn Fiber, Inulin, Monk Fruit, Natural Flavors), Coconut Flour, Natural Flavors, Baking Powder, Baking Soda, Salt, Xanthan Gum. Keto and Co’s mission is to make healthy, low carb food convenient and delicious.” Directions

Dosage
You’ll need4 large eggs.6 tbsp butter (3/4 stick), melted 1/2 tsp cider vinegar.Instructions1. Preheat oven to 350 F and grease or line a muffin tin. Batter will make 9 muffins.2. Beat muffin mix, eggs and butter in mixing bowl until smooth.3. Let batter sit 30 seconds, then stir in cider vinegar.4. Spread batter evenly in prepared muffin tin.5. Bake until lightly browned (15-20 minutes).6. Let cool completely in pan.Dairy free? Use 6 Tbsp melted coconut oil or any cooking oil in place of butter.Muffins will be soft when removed from oven. This is normal. They will firm as they cool.Split hot muffins and spread them with butter for the perfect breakfast treat.For banana caramel cake, bake in a lined 8″ square or round pan for 25-30 minutes or until center is firm.Store mix in a cool, dry place. Refrigerate or freeze muffins.

Instructions
You’ll Need: 4 large eggs, 6 tbsp butter (3/4 stick), melted, 1/2 tsp cider vinegar. Instructions. 1. Preheat oven to 350 F and grease or line a muffin tin. Batter will make 9 muffins. 2. Beat muffin mix, eggs and butter in mixing bowl until smooth. 3. Let batter sit 30 seconds, then stir in cider vinegar. 4. Spread batter evenly in prepared muffin tin. 5. Bake until lightly browned (15-20 minutes). 6. Let cool completely in pan. Dairy free? Use 6 tbsp melted coconut oil or any cooking oil in place of butter. Muffins will be soft when removed from oven. This is normal. They will firm ass they cool. Split hot muffins and spread them with butter for the perfect breakfast treat. For banana caramel cake, bake in a lead 8 inches or round pan for 25-30 minutes or until center is firm. Store mix in a cool, dry place. Refrigerate or freeze muffins.