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!
What I Love About This Low Carb Banana Muffins Recipe
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!
Recipe Notes
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 recipe omits the above ingredients entirely and is much lower in carbs! This is the secret to life, people!
Ingredient Notes
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 low carb 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 my favorite of the keto sweeteners! If you’ve been following me for a while, you know I have it in A LOT of my recipes!
My preferred erythritol brands are Lakanto and Swerve, as you can use them as a 1:1 swap with table sugar. Most other brands are 70% as sweet and need to be adjusted.
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 28 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.
Storing Tips
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!
Recipe Variations
When it comes to low carb banana muffins, you have some serious options. Check out these ideas to get your creativity flowing!
- Swap chocolate chips for other mix ins. I love making this low carb banana muffins recipe with sugar free chocolate chips, but feel free to swap it with unsweetened shredded coconut, orange zest, or chopped low carb nuts instead!
- Mix in some fruits. You can stir in any berries you please! My personal fave is blueberries for low carb blueberry muffins or pumpkin for my fall favorite low carb pumpkin muffins!
- Turn these into a loaf of bread! Simply plop all the ingredients into a loaf pan to make a homemade low carb banana bread. Similar to my low carb pumpkin bread, you’ll just want to increase the bake time to 50 minutes to bake up a perfectly fluffy and delicious loaf!
- Add banana extract to your favorite sweet bread recipes. Now that you’ve got a jar of it, consider making banana-flavored low carb cinnamon rolls, or low carb pancakes! It’s as easy as adding a few drops in (duplicate the ratios shared below!).
More Low Carb Bread Recipes
Calling all healthy breakfast lovers! These recipes were made just for you!
Low Carb Banana Muffins
Print Recipe Pin RecipeIngredients
- 1 1/4 Cup Almond Flour
- 3 Tablespoons NOW Powdered Psyllium Husk
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Kosher Salt
- 2 Teaspoons Cinnamon
- 1/2 Cup + 2 Tablespoons Swerve or Lakanto (see sweetener notes below)
- 1/4 Cup Almond Milk
- 2 Eggs
- 1 1/2 Teaspoon Banana Extract
- 1/2 Cup Sugar Free Chocolate Chips
Instructions
- Preheat oven to 375 F and line a muffin pan with muffin liners.
- Combine dry ingredients in a medium bowl.
- Warm almond milk (1/4 cup) 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 eggs (2) and banana extract (1 1/2 teaspoon).
- Add dry ingredients to the wet ingredients and combine.
- Stir in chocolate chips (1/2 cup) 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!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Milk. I swap between unsweetened light almond or coconut milk.
- Psyllium Husk. This recipe has ONLY been tested with NOW Psyllium Husk Powder. Some psyllium husk powders can turn baked goods into a blue-ish purple color, and they absorb liquids in varying amounts.
- Nutritional information is based on 1 muffin if you make 6 muffins from this recipe:
Absolutely delicious
Yay! So happy your enjoyed Lorna 🥰🥰🥰