Low Carb Banana Chocolate Chip Muffin
Indulge guilt-free with these delightful Low Carb Banana Chocolate Chip Muffins—perfect for satisfying your sweet tooth without straying from your health goals! Packed with the natural sweetness of ripe bananas and the decadent touch of low-carb chocolate chips, this recipe combines wholesome almond and coconut flours to keep the carb count low while delivering a moist, fluffy texture. Sweetened with erythritol and enriched with butter and almond milk, these muffins are a keto-friendly option that's bursting with flavor. Ready in just 40 minutes, they make a quick and easy snack or breakfast treat, ideal for anyone following a low-carb or gluten-free lifestyle. Serve them warm or at room temperature for a delicious treat that feels like pure indulgence!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Erythritol sweetener
- 2 pieces Very ripe medium bananas
- 3 pieces Large eggs
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Melted unsalted butter
- 0.5 cup Low carb chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt. Mix well to ensure even distribution of ingredients.
In another bowl, mash the bananas with a fork until smooth. Add the erythritol sweetener, eggs, almond milk, vanilla extract, and melted butter to the mashed bananas. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula or spoon until just combined. Be careful not to overmix.
Fold in the low carb chocolate chips, reserving a few for topping if desired.
Dispense the batter evenly among the prepared muffin cups, filling each about two-thirds full.
If you reserved some chocolate chips, sprinkle them on top of each muffin.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious low carb banana chocolate chip muffins!
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.9 g | 255% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1954 mg | 85% | |
| Total Carbohydrate | 272.7 g | 99% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 38.8 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 718 mg | 55% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1456 mg | 31% | |
*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.
