Low Carb Classic Banana Muffins

Indulge in the wholesome goodness of **Low Carb Classic Banana Muffins**, a guilt-free twist on a beloved breakfast staple. These fluffy muffins combine the natural sweetness of ripe bananas with the nutty richness of almond and coconut flour, making them not only gluten-free but also keto-friendly. Infused with warm cinnamon and a hint of vanilla, each bite bursts with comforting flavors while keeping the sugar count low, thanks to a touch of granulated erythritol. Creamy Greek yogurt adds an extra layer of moistness, and optional chopped walnuts bring a delightful crunch for texture lovers. Perfectly prepped in just 15 minutes, these muffins bake to golden perfection in under half an hour, offering a quick, satisfying treat that’s ideal for busy mornings, brunch spreads, or a sweet snack on the go. Enjoy a batch fresh out of the oven or store them for a few days of low-carb indulgence—these muffins taste like a classic while supporting your healthy lifestyle!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 2 medium Ripe bananas, mashed
• 3 Large eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Granulated erythritol or preferred low-carb sweetener
• 0.25 cup Unsalted butter, melted
• 0.5 cup Greek yogurt
• 0.5 cup Chopped walnuts (optional)

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, ground cinnamon, and salt. Whisk these dry ingredients together to ensure there are no lumps, then set the bowl aside.

Step 3

In a separate bowl, mash the ripe bananas with a fork until smooth. Add the eggs, vanilla extract, and granulated erythritol to the mashed bananas, whisking until well combined.

Step 4

Stir the melted butter and Greek yogurt into the wet ingredient mixture until smooth.

Step 5

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.

Step 6

Fold in the chopped walnuts if using, ensuring they are evenly distributed throughout the batter.

Step 7

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

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 just a few crumbs attached.

Step 9

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Enjoy your low-carb banana muffins warm or store them in an airtight container at room temperature for up to three days.

Nutrition Facts

Serving size	(965.0g)

Amount per serving	% Daily Value*
Calories	2508.1

Total Fat 202.5g	0%
Saturated Fat 48.3g	0%
Polyunsaturated Fat g
Cholesterol 691.1mg	0%
Sodium 1940.8mg	0%
Total Carbohydrate 243.1g	0%
Dietary Fiber 38.1g	0%
Total Sugars 43.3g
Protein 83.1g	0%

Vitamin D 120IU	0%
Calcium 676.1mg	0%
Iron 13.6mg	0%
Potassium 1549.4mg	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: 58.3%

Protein: 10.6%

Carbs: 31.1%