Low Carb Classic Banana Muffins
Indulge in the perfect balance of sweet and hearty flavors with these Low Carb Classic Banana Muffins! Crafted with almond and coconut flours, these muffins deliver incredible texture while keeping carbs to a minimum, making them a guilt-free breakfast or snack option. Mashed ripe bananas bring natural sweetness, complemented by granulated erythritol for a sugar-free treat, while Greek yogurt and melted butter ensure every bite is moist and tender. Subtle notes of ground cinnamon and optional crunchy walnuts make this healthier twist on the beloved classic truly irresistible. Ready in just 40 minutes and gluten-free, these muffins are perfect for meal prep or sharing with friends and family. Bake a batch today and savor the wholesome goodness without sacrificing flavor!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 medium Ripe bananas, mashed
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Granulated erythritol or preferred low-carb sweetener
- 0.25 cup Unsalted butter, melted
- 0.5 cup Greek yogurt
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, ground cinnamon, and salt. Whisk these dry ingredients together to ensure there are no lumps, then set the bowl aside.
In a separate bowl, mash the ripe bananas with a fork until smooth. Add the eggs, vanilla extract, and granulated erythritol to the mashed bananas, whisking until well combined.
Stir the melted butter and Greek yogurt into the wet ingredient mixture until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
Fold in the chopped walnuts if using, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 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 or with just a few crumbs attached.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your low-carb banana muffins warm or store them in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.5 g | 260% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 43.3 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 676 mg | 52% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1549 mg | 33% | |
*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.
