Low Carb Banana Nut Muffin
Indulge in the comforting flavors of these Low Carb Banana Nut Muffins, a guilt-free treat perfect for breakfast, snacks, or a wholesome dessert. Made with nutrient-rich almond flour, naturally sweet ripe bananas, and the subtle spice of cinnamon, these muffins are packed with flavor without the carb overload. Sweetened with erythritol and enriched with healthy fats from coconut oil, they strike the perfect balance between delicious and keto-friendly. Each bite is studded with crunchy walnuts, adding texture and heart-healthy fats to the mix. Quick and easy to prepare, these muffins bake up moist and fluffy in just 25 minutes, making them an ideal low-carb option for busy lifestyles. Serve warm or enjoy on the go—these gluten-free, sugar-free delights will quickly become a household favorite!
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Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 large Ripe bananas
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Erythritol or granulated sweetener of choice
- 0.25 cup Melted coconut oil
- 0.75 cup Chopped walnuts
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with a nonstick cooking spray.
Step 2
In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and ground cinnamon. Set the dry ingredients aside.
Step 3
In another bowl, mash the ripe bananas until smooth. Add the eggs, vanilla extract, erythritol, and melted coconut oil. Whisk until well combined.
Step 4
Gradually add the dry ingredients to the banana mixture, mixing gently until just combined.
Step 5
Fold in the chopped walnuts, being careful not to overmix the batter.
Step 6
Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 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
Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Enjoy the muffins warm or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (894.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2673.0 |
| Total Fat 227.8g | 0% |
| Saturated Fat 64.6g | 0% |
| Cholesterol 558mg | 0% |
| Sodium 1881.4mg | 0% |
| Total Carbohydrate 241.2g | 0% |
| Dietary Fiber 34.9g | 0% |
| Total Sugars 43.6g | |
| Protein 76.9g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 594.4mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 1565.6mg | 0% |
Source of Calories