Low Carb Banana Bread Muffins
Indulge in guilt-free comfort with these Low Carb Banana Bread Muffins, a delicious twist on traditional baked treats that's perfect for your health-conscious lifestyle! Made with nutrient-packed almond and coconut flours, these muffins are naturally gluten-free and ideal for low-carb diets. Sweetened with your choice of zero-calorie sweetener, ripe bananas provide natural moisture and flavor, while a hint of cinnamon adds a warm, aromatic touch. Optional chopped walnuts or pecans bring delightful crunch in every bite. Easy to prepare in just 15 minutes, these tender muffins bake to perfection in under half an hour, making them an ideal choice for meal prepping or quick breakfasts. Whether warm or at room temperature, these banana bread muffins are the perfect balance of wholesome nutrition and indulgent flavor.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 large ripe bananas, mashed
- 3 large eggs
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup sweetener (such as erythritol or monk fruit sweetener)
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, ground cinnamon, and salt. Whisk the ingredients together until well blended.
In a separate bowl, mash the ripe bananas until smooth. Then add the eggs, melted butter, vanilla extract, and sweetener. Whisk together until fully combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts or pecans gently into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 243.8 g | 89% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 44.2 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 435 mg | 33% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1518 mg | 32% | |
*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.
