Low-Carb Banana Muffins – Naturally Sweet, Gluten-Free & Guilt-Free!
Moist, fluffy, and full of warm banana flavor without the carb overload! Perfect for breakfast, snacks, or a healthy treat.
🧾 Ingredients:
- 3 ripe bananas, mashed (about 1 cup)
- 3 large eggs
- 3 cups almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1/3 cup golden monk fruit (or use brown sugar if not low-carb)
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ cup oil (avocado, coconut, or light olive oil)
- Optional Mix-ins:
- ½ cup sugar-free chocolate chips or chopped nuts
- OR 1 cup fresh or frozen blueberries
🧁 Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk eggs, mashed bananas, vanilla extract, oil, and sweetener until smooth.
- In another bowl, combine almond flour, baking powder, baking soda, cinnamon, and salt.
- Add dry ingredients to wet mixture and stir until fully combined. Fold in chocolate chips, nuts, or blueberries if using.
- Scoop batter evenly into muffin cups (about ¾ full).
- Bake for 20–25 minutes, or until tops are golden and a toothpick comes out clean.
- Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
📝 Notes:
- Ripe bananas = naturally sweet! You can reduce or skip sweetener depending on taste.
- Almond flour makes the muffins moist and slightly dense—perfect for low-carb baking.
- Let muffins cool fully to avoid crumbling (they firm up as they cool).
💡 Tips:
- For extra moist muffins, don’t overbake!
- Want more rise? Add an extra ½ tsp baking powder.
- Store in an airtight container at room temp for 2 days, or refrigerate for up to 5 days.
- Freeze muffins individually for up to 2 months—reheat in the microwave or oven.
🍽️ Servings:
Makes 12 standard-size muffins
Serving size: 1 muffin
🔢 Nutritional Info (Per Muffin – w/ monkfruit, no mix-ins):
- Calories: ~190
- Protein: 6g
- Carbs: 7g (Net carbs: ~3g)
- Fat: 15g
- Fiber: 4g
- Sugar: 2g (from banana)
Values vary based on sweetener and mix-ins used.
✅ Benefits:
- Low-carb & gluten-free
- Naturally sweetened with banana & monkfruit
- Kid-friendly and freezer-friendly
- High in healthy fats from almond flour and oil
- Perfect for diabetics, keto-ish, and grain-free lifestyles
❓Q & A:
Q: Can I use coconut flour instead of almond flour?
A: Not directly. Coconut flour absorbs more liquid—substitute 1 cup coconut flour for every 3 cups almond flour and increase eggs and liquids.
Q: Can I make these vegan?
A: Yes—replace eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) and use maple syrup or coconut sugar.
Q: Are these okay for kids?
A: Absolutely! Use natural sweetener or a bit of honey for a kid-friendly version.
Q: Can I skip the sweetener completely?
A: Yes, if your bananas are very ripe and you prefer a less-sweet muffin.
Q: Why are my muffins too soft or crumbly?
A: Let them cool completely. Almond flour muffins firm up as they rest.
🎉 Final Verdict:
These low-carb banana muffins are everything you love about banana bread—made clean and light. 🍌🥥
YAY or YAY?