Low Carb Banana Bread Muffins

Indulge in the guilt-free comfort of Low Carb Banana Bread Muffins, a healthier twist on a beloved classic. These moist and flavorful muffins are made with a blend of almond flour and coconut flour, offering a gluten-free and low-carb alternative that doesn't skimp on taste. Naturally sweetened with ripe bananas and your choice of keto-friendly sweeteners like erythritol or monk fruit, they’re perfect for satisfying your sweet tooth without derailing your diet. A hint of cinnamon adds warmth, while optional chopped walnuts or pecans provide a satisfying crunch. Quick to prepare and ready in just 25 minutes, these muffins are a deliciously wholesome breakfast, snack, or dessert option. Perfect for meal prep, they’re easy to store and enjoy throughout the week. Whether you're following a keto lifestyle or simply looking for a low-sugar treat, these banana bread muffins are sure to be a new favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups almond flour
• 0.25 cups coconut flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 2 large ripe bananas, mashed
• 3 None large eggs
• 0.25 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 0.5 cup sweetener (such as erythritol or monk fruit sweetener)
• 0.5 cup chopped walnuts or pecans (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, ground cinnamon, and salt. Whisk the ingredients together until well blended.

Step 3

In a separate bowl, mash the ripe bananas until smooth. Then add the eggs, melted butter, vanilla extract, and sweetener. Whisk together until fully combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Step 5

If using, fold in the chopped walnuts or pecans gently into the batter.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(750.7g)

Amount per serving	% Daily Value*
Calories	2102.7

Total Fat 170.2g	0%
Saturated Fat 45.4g	0%
Polyunsaturated Fat g
Cholesterol 315.2mg	0%
Sodium 1777.7mg	0%
Total Carbohydrate 243.8g	0%
Dietary Fiber 40.0g	0%
Total Sugars 44.2g
Protein 56.3g	0%

Vitamin D 40IU	0%
Calcium 435.4mg	0%
Iron 10.7mg	0%
Potassium 1518.1mg	0%

*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: 56.1%

Protein: 8.2%

Carbs: 35.7%