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!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, ground cinnamon, and salt. Set aside.

Step 3

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.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

Step 5

If using optional add-ins like chopped walnuts or sugar-free chocolate chips, gently fold them into the batter.

Step 6

Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

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

Serving size	297.1 grams (297.1g)

Amount per serving	% Daily Value*
Calories	662

Total Fat 56.10g	72%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 0.20g
Cholesterol 558mg	186%
Sodium 1297mg	56%
Total Carbohydrate 28.30g	10%
Dietary Fiber 7.10g	25%
Total Sugars 3.20g
Protein 30.70g	61%

Vitamin D 145IU	725%
Calcium 231mg	18%
Iron 5mg	29%
Potassium 526mg	11%

*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.

Source of Calories

Fat: 68.1%

Protein: 16.6%

Carbs: 15.3%