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.
Print
Pin Recipe
Equipment you will need
Muffin tin
muffin liners
mixing bowls
Fork or masher
whisk
Measuring cups and spoons
Ingredients
- 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.
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.
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
Tried this recipe?Mention @sweetspotbakeblog or tag #bakewithsweetspot!
Share on Facebook
Share by Email
Share on Twitter