Low Carb Banana Chocolate Chip Muffin
Indulge guilt-free with these moist and tender Low Carb Banana Chocolate Chip Muffins, the perfect balance of sweetness and nutrition! Made with a blend of almond and coconut flours, these muffins are completely grain-free and packed with wholesome ingredients. Sweetened naturally with ripe bananas and a touch of erythritol, they pair the comforting flavor of bananas with the rich decadence of low carb chocolate chips. With just 15 minutes of prep time and 25 minutes in the oven, these easy-to-make treats are ideal for breakfast, a mid-day snack, or even a dessert. Perfect for those following keto or low carb diets, each bite delivers the familiar warmth of a classic muffin while staying true to your healthy lifestyle. Serve them freshly baked or store them for a quick grab-and-go option that satisfies sweet cravings without the carbs!
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Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Erythritol sweetener
- 2 pieces Very ripe medium bananas
- 3 pieces Large eggs
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Melted unsalted butter
- 0.5 cup Low carb chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
Step 2
In a large mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt. Mix well to ensure even distribution of ingredients.
Step 3
In another bowl, mash the bananas with a fork until smooth. Add the erythritol sweetener, eggs, almond milk, vanilla extract, and melted butter to the mashed bananas. Whisk until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and mix gently with a spatula or spoon until just combined. Be careful not to overmix.
Step 5
Fold in the low carb chocolate chips, reserving a few for topping if desired.
Step 6
Dispense the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 7
If you reserved some chocolate chips, sprinkle them on top of each muffin.
Step 8
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Step 9
Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Enjoy your delicious low carb banana chocolate chip muffins!
Nutrition Facts
| Serving size | (980.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2528.8 |
| Total Fat 198.9g | 0% |
| Saturated Fat 67.4g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 687.2mg | 0% |
| Sodium 1953.6mg | 0% |
| Total Carbohydrate 272.7g | 0% |
| Dietary Fiber 64.5g | 0% |
| Total Sugars 38.8g | |
| Protein 76.9g | 0% |
| Vitamin D 142.0IU | 0% |
| Calcium 717.5mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 1455.9mg | 0% |
Source of Calories