Did somebody say they need a low carb banana muffins recipe?! Even if you didn’t, you’re going to go BANANAS over this one!
What’s sweeter than starting your day off with one (or two, who am I kidding?!) low carb muffins! I know what you’re thinking, low carb bread? Hard pass…
But this isn’t one of those terrible, crumbly, flavorless low carb recipes! This low carb banana muffins recipe is so good it’ll have low carb lovers and non-low carb eaters alike drooling all over!
Add this to your low carb breakfast plan for the week! Psst- no bananas necessary!
Here’s why should you make these as soon as humanly possible:
- Umm, they’re MUFFINS!!! Aren’t muffins everybody’s adored breakfast food of choice or am I alone here?!?
- There are NO actual bananas in this recipe but you’d never know it! See below how we dodged the carbs but still got that oh so sweet banana flavoring!
- You can double and freeze half of this recipe so that you can indulge in a muffin any morning (afternoon or evening too!) that you feel like it!
- Muffins aren’t usually low in carbs, which is what makes this recipe so special. You’ll find all the things you love about a muffin in this recipe without any of the sugar crashes, guilt or added inches to your waistline! This recipe isn’t the unhealthy junk they sell at Starbucks!
A coffee shop banana bread muffins recipe is usually loaded with all-purpose flour, fresh bananas, and SO MUCH refined sugar. (Hellooooo carbs and blood sugar spikes!!)
However, this low carb banana bread recipe omits the above ingredients entirely and is much lower in carbs! This is the secret to life, people!
Here are the ingredients you’ll need to make this almond flour banana muffins recipe as soon as tomorrow morning!
Almond Flour (fine grain): I love to use Bob’s Red Mill or Trader Joe’s almond flour in all my almond flour recipes. I find that both have the best consistency and work well in my baked goods recipes.
Psyllium Husk: Use NOW Foods for best results. Others can leave your baked goods a blueish-purple hue! Ahhh!
Erythritol: This is the best sugar substitute out there! If you’ve been following me for a while, you know I have it in A LOT of my recipes!
Banana Extract: While this banana-flavored extract doesn’t have any nutritional value, it also doesn’t have any added carbs either. Score!
Meanwhile, a fresh medium banana can rack in as much as 26 grams of carbs! Which do you prefer?! I’ll take mine extracted, thank you very much! Having extracts in your cupboard, also makes it easier to make recipes like this one on a whim!
Sugar-free Chocolate Chips: Optional, but a delicious upgrade! Not all sugar-free chocolate chips are created equal, so check your labels before purchasing, and make sure you’re happy with the ingredient list!
My preferred sugar-free chocolate chips are Lily’s (they come in milk AND dark!).
Cinnamon: I loveeee cinnamon! It brings an insane amount of flavor to these muffins. AND (fun fact), did you know it can lower blood sugar levels? Great for those of us eating low carb due to blood sugar issues!
Tools To Make
Here are the utensils you need to make this low carb banana muffins recipe happen pronto:
- Oven: for baking the muffs!
- Muffin pan + muffin liners: you can also use a heavy coating of cooking spray.
- Medium bowl: for mixing all dry + wet ingredients together
- Microwave/stovetop: for heating the almond milk up
- Electric mixer: to combine wet ingredients together (you can also hand whip it if you’re feeling ambitious)
- Rubber spatula: for folding in the chocolate chips… a large spoon would do the job just fine too.
You can store this leftover low carb banana muffins recipe in the refrigerator but be sure to stash them in a resealable baggie so they don’t get soggy.
Remember, homemade healthy recipes don’t have all those preservatives that store-bought recipes do, so they don’t last as long!
Can You Freeze Them?
YES you can freeze these muffins and you should! Double up on this recipe so you can have a home-baked muffin any day and any time you please!
Pro tip: freeze them individually (not touching) on a baking sheet. After an hour or two, they should be frozen enough that you can pop them into a Ziploc freezer bag all together without them sticking together later when you want to grab one! Genius!
When it comes to healthy banana bread, you have some serious options. Check out the ones below to get your creativity flowing!
Can I Swap Flours in This Recipe?
Things get a little tricky when it comes to swapping low carb flours…
When making these muffins, stick to the ratios and flours as is. Almond flour can be substituted for pecan or walnut flour (usually labeled “meal”).
HOWEVER (since I know most of you are curious), coconut flour is not a good swap here as it has totally different baking characteristics. If it’s coconut flour you’re craving, check out these recipes instead: coconut flour pancakes, coconut flour waffles, and coconut flour bread.
What Can I Use Instead Of Chocolate Chips?
- Chopped nuts. Walnuts are the classic choice! Almonds and pecans would also be delicious.
- Unsweetened shredded coconut!
- Orange zest.
- Break up a low carb chocolate bar, or drizzle some over the top once they’ve finished baking!
Can I Mix in Some Fruits (Or Vegetables)?
A classic fan favorite is adding blueberries to this low carb banana muffins recipe. There are fewer things that go together more perfectly than blueberries and bananas.
That’s breakfast MAGIC. Adding this fruit will make these low carb blueberry muffins off the charts heavenly!
You can stir in any berries you please! Raspberries and blackberries would be delish as well, just swap them for the chocolate chips.
Looking for more fruit/veggie-packed muffins? Check out these low carb pumpkin muffins or this low carb zucchini bread!
Can I Turn This Into A Loaf of Bread?
If you don’t have time to make this recipe into muffins, no worries! Just plop all the ingredients into a loaf pan to make a homemade banana bread loaf!
Low Carb Banana MuffinsPrint Recipe Pin Recipe
- Preheat oven to 375F and line a muffin pan with muffin liners.
- Combine dry ingredients in a medium bowl.
- Warm almond milk in the microwave by heating it for 20 seconds.
- Evenly pour almond milk over the top of the dry ingredients and set aside.
- Use an electric mixer to combine the eggs and banana extract.
- Add dry ingredients to the wet ingredients and combine.
- Stir in the chocolate chips using a rubber spatula.
- Evenly distribute into prepared muffin pan. Don't fill each muffin tins all the way to the top with the batter, leave about 1/2".
- Bake in preheated oven for 35-40 minutes. Enjoy!
Calling all healthy breakfast lovers! These recipes were made just for you!
- Low Carb English Muffin. Perfect with eggs!
- Low Carb Breakfast Muffins. Portable brekkie.
- Low Carb Coffee Cake. Your weekends just got fancier!
- Low Carb Bagel. Your cream cheese will thank you.
- Almond Flour Pancakes. Just as fluffy as the traditional kind!
I hope you found this low carb banana muffins recipe as delightful as I do! Let me know how they turned out for you in the comments below!