Low Carb Chocolate Chip Banana Muffins

Indulge your sweet tooth guilt-free with these Low Carb Chocolate Chip Banana Muffins, a delightful fusion of rich banana flavor and melty chocolate goodness. Perfectly moist and naturally sweetened with overripe bananas and a low-carb sweetener, these muffins combine almond and coconut flours for a gluten-free base that's both fluffy and satisfying. Infused with cinnamon and studded with sugar-free chocolate chips, they deliver all the classic muffin flavor you crave without the extra carbs. Quick to whip up in just 15 minutes, this recipe is ideal for a healthy breakfast, snack, or even dessert! Whether you're following a keto diet or simply looking for a wholesome treat, these muffins are guaranteed to become a new favorite. Serve them fresh out of the oven or pack them for on-the-go energy, and savor the comfort of homemade, low-carb baking!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground cinnamon
• 0.5 cup Erythritol or preferred low-carb sweetener
• 2 medium Overripe bananas, mashed
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.25 cup Unsweetened almond milk
• 0.25 cup Melted unsalted butter
• 0.5 cup Sugar-free chocolate chips

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a muffin tin with 12 paper liners.

Step 2

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

Step 3

In another bowl, mash the bananas until smooth. Add the eggs, vanilla extract, and almond milk, and whisk together until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.

Step 5

Gently fold in the melted butter and mix until well incorporated.

Step 6

Fold in the sugar-free chocolate chips evenly into the batter.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature, and enjoy your low-carb banana chocolate chip muffins!

Nutrition Facts

Serving size	(884.4g)

Amount per serving	% Daily Value*
Calories	2319.7

Total Fat 175.4g	0%
Saturated Fat 67.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 501.2mg	0%
Sodium 1885.8mg	0%
Total Carbohydrate 291.1g	0%
Dietary Fiber 66.5g	0%
Total Sugars 37.5g
Protein 60.7g	0%

Vitamin D 104.0IU	0%
Calcium 514.6mg	0%
Iron 9.4mg	0%
Potassium 1222.5mg	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: 52.9%

Protein: 8.1%

Carbs: 39.0%