Low-Carb Banana Muffins

Yield

12 standard muffins

Prep Time

10 minutes

Bake Time

20–25 minutes

Approximate Net Carbs

About 3–4 g per muffin (will vary by sweetener and banana size)

Ingredients

Dry Ingredients

• 2 cups almond flour (fine, blanched)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground cinnamon (optional)

• ¼ teaspoon salt

Wet Ingredients

• 2 small very ripe bananas (about ½ cup mashed)

• 3 large eggs, room temperature

• ⅓ cup erythritol or monk fruit sweetener (granulated)

• ¼ cup melted butter or coconut oil

• 1 teaspoon vanilla extract

• 2 tablespoons unsweetened almond milk (only if batter is very thick)

Optional Add-Ins

• ¼ cup chopped walnuts or pecans

• ¼ cup sugar-free chocolate chips

• 1 tablespoon ground flaxseed or chia seeds

Instructions

Step 1: Prepare the Oven and Pan

• Preheat the oven to 350°F (175°C).

• Line a 12-cup muffin tin with paper liners or lightly grease it.

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt.

• Break up any lumps in the almond flour to ensure an even texture.

Step 3: Mix Wet Ingredients

• In a separate bowl, mash the bananas until mostly smooth.

• Add the eggs and whisk until well combined.

• Stir in the sweetener, melted butter (or coconut oil), and vanilla extract.

Step 4: Combine Batter

• Add the wet mixture to the dry ingredients.

• Stir gently until fully combined.

• If the batter is very thick, add almond milk one tablespoon at a time until the batter is thick but scoopable.

Step 5: Add Optional Ingredients

• Gently fold in nuts, chocolate chips, or seeds if using.

Step 6: Bake

• Divide the batter evenly among the muffin cups.

• Bake for 20–25 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean.

Step 7: Cool

• Allow muffins to cool in the pan for 10 minutes.

• Transfer to a wire rack to cool completely before serving.

Storage

• Room temperature: Up to 2 days in an airtight container

• Refrigerator: Up to 7 days

• Freezer: Up to 2 months (wrap individually for best results)

Tips and Variations

• For stronger banana flavor without extra carbs, add sugar-free banana extract.

• For dairy-free muffins, use coconut oil instead of butter.

• For a nut-free version, substitute almond flour with sunflower seed flour.

• For mini muffins, bake at the same temperature for 12–15 minutes.