Banana Muffins Low Carb
Indulge in the perfect guilt-free treat with these Low Carb Banana Muffins, a wholesome twist on a classic favorite! Made with nutrient-rich almond flour and a touch of coconut flour, these muffins are naturally gluten-free and grain-free, making them ideal for low-carb and keto-friendly lifestyles. Sweetened with a hint of ripe banana and your choice of sugar-free sweetener, they deliver just the right amount of natural flavor without spiking your sugar levels. A dash of cinnamon adds warmth, while optional mix-ins like chopped walnuts or sugar-free chocolate chips elevate their texture and taste. Quick and easy to prepare in under 30 minutes, these tender, moist muffins are perfect for breakfast, a midday snack, or a satisfying dessert. Store them for up to a week, and savor their low-carb goodness whenever the craving strikes!
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Recipe Information
Ingredients
- 1 medium Banana (ripe, mashed)
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.25 cup Unsweetened almond milk
- 3 tablespoons Unsalted butter (melted) or Coconut oil
- 1 teaspoon Vanilla extract
- 3 tablespoons Sugar-free sweetener (like erythritol or monk fruit sweetener)
- 0.25 cup Chopped walnuts or sugar-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with oil or non-stick spray.
In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, mash the ripe banana until smooth. Add the eggs, almond milk, melted butter or coconut oil, vanilla extract, and sugar-free sweetener. Whisk until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
If using optional add-ins like chopped walnuts or sugar-free chocolate chips, gently fold them into the batter.
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 24.4 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 742 mg | 57% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2424 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
