Low carb Banana Muffins

These Low Carb Banana Muffins are made with almond flour, no added sugar. It is a perfect recipe for anyone into clean eating, or someone cutting out on processed or refined ingredients. And definitely low on carbohydrates

low carb banana muffins

These low carb banana muffins recipe should be a keeper Let me tell you why

1. A perfect loaded breakfast idea for low-carb (Not Keto) lifestyle adapters.
2. These muffins are gluten free.
3. Can make it vegan-friendly
4. It is suitable for diabetics and fits anyone who does not use any form of added sugar in their lifestyle.
5. Makes for a good brunch recipe for a crowd.

HOW TO MAKE LOW CARB BANANA MUFFINS

Ingredients you will need

1. Ripe Bananas:
   • Ripe bananas serve as the primary sweetener and flavor source in this recipe. They also provide moisture and a natural banana flavor to the muffins.
2. Eggs:
   • Eggs act as a binding agent and provide structure to the muffins. They also contribute to the overall moisture and help the muffins rise during baking.
3. Almond Butter:
   • Almond butter adds richness, moisture, and a nutty flavor to the muffins. It also contributes to the muffins' tender texture.
4. Coconut Flour:
   • Coconut flour is a low-carb and high-fiber alternative to traditional flour. It helps absorb moisture, bind the ingredients, and give the muffins a light and fluffy texture.
5. Almond Flour:
   • Almond flour provides a slightly nutty flavor, moisture, and structure to the muffins. It adds a subtle crunch and enhances the overall texture.
6. Granulated Low-Carb Sweetener:
   • This sweetener adds sweetness to the muffins without the added carbs of regular sugar. It helps balance the flavors and ensures the muffins are sweet enough to satisfy your taste buds.
7. Baking Powder:
   • Baking powder is a leavening agent that helps the muffins rise and become fluffy. It contributes to the muffins' light and airy texture.
8. Vanilla Extract:
   • Vanilla extract enhances the flavor profile of the muffins, adding a delightful hint of vanilla to complement the banana flavor.
9. Cinnamon:
   • Cinnamon provides warmth and depth of flavor to the muffins. It complements the banana and adds a touch of spice to the recipe.
10. Salt:
    • A pinch of salt enhances the overall flavor by balancing the sweetness and enhancing other flavors in the muffins. It is essential for a well-rounded taste.

Mixing and Baking Low carb banana muffins

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.
2. Mash Bananas: Mash ripe bananas in a bowl until smooth.
3. Combine Wet Ingredients: Add eggs, almond butter, and teaspoon vanilla extract to the mashed bananas. Mix well.
4. Combine Dry Ingredients: In a separate bowl, whisk together coconut flour, almond flour, low-carb sweetener, teaspoon baking powder, teaspoon cinnamon, and a pinch of salt.
5. Blend Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Stir until you have a smooth batter.
6. Fill Muffin Cups: Using a spoon or ice cream scoop, evenly distribute the batter into the muffin cups, filling each about ⅔ full.
7. Bake: Bake for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.

Substitutes

1. Almond Butter Substitutes:
   • You can replace almond butter with peanut butter, cashew butter, or any nut butter of your choice. Keep in mind that the flavor will vary based on your choice.
2. Coconut Flour Substitutes:
   • If you don't have coconut flour, you can use almond flour or flaxseed meal. Keep in mind that almond flour may require adjustments to the recipe, as it absorbs moisture differently.
3. Almond Flour Substitutes:
   • For almond flour, you can substitute with other nut flours like cashew flour or hazelnut flour. Alternatively, you can use more coconut flour, but you may need to adjust the liquid ingredients accordingly.
4. Low-Carb Sweetener Substitutes:
   • You can use any low-carb sweetener of your choice, such as erythritol, stevia, or monk fruit sweetener. Adjust the quantity to your preferred level of sweetness.
5. Baking Powder Substitutes:
   • If you prefer a homemade alternative to baking powder, you can use a mixture of cream of tartar and baking soda. Combine 1 teaspoon cream of tartar with ½ teaspoon baking soda.
6. Vanilla Extract Substitutes:
   • You can substitute vanilla extract with almond extract or any other extract with a flavor you preferr
7. Nut Additions:
   • Customize your muffins by adding chopped nuts like walnuts, pecans, or macadamia nuts for extra crunch and flavor.
8. Flavor Additions:
   • Enhance the flavor by adding unsweetened shredded coconut, dark chocolate chips (85% cocoa or higher for lower carbs), or dried berries like blueberries or cranberries.
9. Egg Replacements:
   • If you have dietary restrictions or allergies, you can experiment with egg substitutes such as flax eggs, chia eggs, or commercial egg replacers. Keep in mind that the texture and rise of the muffins may vary.

When making substitutions, especially in low-carb recipes, it's essential to monitor the texture and consistency of the batter to ensure the muffins turn out as desired. Adjust the liquid-to-dry ingredient ratio as needed to maintain the proper muffin batter consistency.

STORING & SHELF LIFE

These muffins are best tasting when they are fresh. However you can store them in an air tight container and keep them in the refrigerator for a maximum of 3 days.

Can i make these muffins ahead?

Yes, these muffins can be made ahead of time. Here's what you can do..

Make the entire recipe the night/evening before. Once you bake let them cool and store them in an airtight container

warm it up before breakfast or snack.

That ways muffins are fresh and hot.

I would not recommend making these further ahead than the night or evening before.

📖 Recipe

Low-Carb Banana Muffins

These moist and flavorful muffins are a delightful twist on a classic. Made with ripe bananas, almond butter, and low-carb flours, they are a guilt-free treat perfect for those watching their carb intake.

Author -Shrilatha

Print Pin Recipe

Servings 12 muffins

Course Breakfast, Snack

Cuisine American

Prep Time 15 minutes mins

Cook/Bake Time 20 minutes mins

Equipment you will need

Muffin tin

muffin liners

mixing bowls

Fork or masher

whisk

Measuring cups and spoons

Ingredients

  

1x2x3x

• 2 ripe bananas
• 3 large eggs
• ¼ cup almond butter
• ¼ cup coconut flour
• ¼ cup almond flour
• ¼ cup granulated low-carb sweetener (e.g., erythritol or stevia or any sweetener )
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon
• A pinch of salt

Instructions

 

• Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or grease it lightly to prevent sticking.
• In a mixing bowl, mash the ripe bananas using a fork or masher until they are smooth and no large chunks remain.
• To the mashed bananas, add the eggs, almond butter, and vanilla extract. Mix well until all the wet ingredients are fully combined.
• In another bowl, whisk together the coconut flour, almond flour, low-carb sweetener, baking powder, cinnamon, and a pinch of salt.
• Pour the wet mixture into the bowl with the dry ingredients. Stir until you have a smooth batter. Be careful not to overmix.
• Using a spoon or an ice cream scoop, evenly distribute the batter into the prepared muffin cups, filling each cup about ⅔ full.
• Place the muffin tin in the preheated oven and bake 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 a few minutes before transferring them to a wire rack to cool completely.

Notes

Use ripe bananas with brown spots for the best flavor and natural sweetness.
If you prefer a sweeter muffin, you can adjust the amount of low-carb sweetener to your taste.
Almond butter adds moisture and flavor, but you can substitute it with peanut butter or any other nut butter you prefer.
Store these muffins in an airtight container in the refrigerator for freshness.
Feel free to add extras like chopped nuts, dark chocolate chips (85% cocoa or higher for lower carbs), or unsweetened shredded coconut to the batter for added texture and flavor.

https://bakewithsweetspot.com/low-carb-banana-muffins-recipe/

Nutrition

Calories: 904 kcalCarbohydrates: 38 gProtein: 43 gFat: 68 gSaturated Fat: 13 gPolyunsaturated Fat: 12 gMonounsaturated Fat: 26 gTrans Fat: 0.1 gCholesterol: 558 mgFiber: 21 gSugar: 7 gIron: 7 mg

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