A fabulously healthy treat: These delicious Low Carb Banana Muffins are grain free, sugar free and seriously nutrient-dense. This is feel-good snacking taken to the next level.
We’ve just returned from our summer holidays. Back at home in London, without sun, pool and the general feel-good-factor, I knew I had to bring the big guns in. You want peaceful silence and smiley faces all round? Plus that fab feeling when you’ve served up a bunch of healthy ingredients and everyone thinks it’s a real treat?
Make these Low Carb Banana Muffins. They are true sugar free baking magic.
Because this recipe uses almond flour and ground flax seed, the texture is a bit coarser than that of a wheat muffin. They are a brilliant nutrient-dense treat that won’t make you feel bloated the way a wheat muffin does. Plus they are actually good for you. Now, that’s what I call a win-win!
Hang on though – banana? Can I eat banana on a low carb diet?
Bananas contain the largest amount of carbs among fruits. In fact, they are made up almost completely out of water and carbs. One medium banana (7-8 inches long) contains about 10 calories, 25g of total carbs and 3 grams of fibre. Here’s an interesting infographic showing the carb content of fruits from low to high.
If you are on a moderate low carb diet you’ll aim to stay between 20-50 net carbs per day (you subtract the fibre content from the total carbs to calculate the net carbs. The fibre is non-digestible). This means banana is one of the fruits we generally avoid on a low carb diet.
How come these banana muffins are low carb?
Easy: There is only one banana in the entire recipe! As we distribute it here among 8 or 9 muffins, the carbohydrate content of each muffin is quite low. The banana flavour is so strong you can taste it with every bite – just like in my super moist sugar free banana bread!
Top tip: Make sure the banana you use is VERY RIPE. The browner the peel the better! Ripe bananas have WAY more flavour than the ones with yellow or – God forbid – green peel.
Try my other low carb muffin recipes!
Tried this recipe? Give it a star rating below!
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Low Carb Chocolate Banana Muffins
Ingredients
- 200 g / 2 cups almond flour or ground almonds
- 30 g / 1/4 cup flaxseed ground
- 1 banana very ripe
- 2 eggs large
- 120 ml / 4 ounces almond milk
- 60 ml / 2 ounces coconut oil
- 3-4 tbsp granulated sweetener depending on your sweet tooth
- 1 tbsp baking powder
- 40 g cacao nibs or chopped dark chocolate, 85-90% (1/3 cup)
- 1 tsp vanilla paste or extract
- 1 tsp cinnamon
- optional: 1 tsp mixed spice
Instructions
Preheat the oven to 180 degrees Celsius / 356 Fahrenheit.
- Mix the banana, eggs, almond milk and oil in a food processor or with a blender.
- Add the dry ingredients: the ground almonds, ground flaxseed, erythritol, baking powder and spices. Blend until thoroughly combined
- Lastly, stir in the cacao nibs (or chopped dark chocolate)
- Fill into a muffin tin lined with paper cups. If you don't have any to hand, make sure the tin is really well greased. My mix made 8 muffins, but I did "try" the dough quite a few times. Yours might yield 9!
- Bake at 180 degrees 25-30 minutes or until browned on top. You can also test with a cocktail stick or a knife - if they come out dry, the muffins are done.
Recipe Notes
The nutrition information below is based on using cacao nibs, which have no added sugar at all. If you prefer to choose dark chocolate, the sugar content would increase depending on the cocoa content. The higher the cocoa content, the less sugar! Make sure you choose a chocolate with at least 85% cocoa.
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Sally manton says
I really enjoyed your muffins but can always taste the coconut oil which I dont like. Could I swap this for butter? If so how much would you try? Thankyou
Katrin says
Of course you can, just use the same amount of butter.
Ruth K says
I made them with Lily dark chocolate chips and the recipe yielded 24 mini muffins. Baked them in well-greased silicone trays and they popped out easily. Delicious!
Katrin says
Great news! So glad you like them 🙂
Marci says
Hi I am just starting this recipe and adjusting to make 24 muffins. However, the conversion of ingredients is not correct. Be aware of this. 4ounces tripled should be 12 ounces. The metric conversion is correct but NOT the imperial version.Also, imperial and metric conversions are used throughout. Would be helpful if it was consistent throughout the recipe, rather than going back and forth.
Will comment after the taste test!
MArci says
Was able to adjust ingredient measurements and the muffins turned out delicious! Yum! Added some very tiny bits of dark chocolate crumb on top of baked muffins while still hot. Melted beautifully! Best low-carb muffin recipe I’ve tried!
Katrin says
Hi Marci, the recipe plugin I’m using can only convert the first set of numbers, not the second… sorry about this. Glad you like the recipe!
Mandy says
Really delicious and fluffy muffins. Thank you!! I supplemented the flaxseed with spelt flour and also added chopped up apple.
Katrin says
Sounds yummy! Perfect for autumn 🙂
Helen Morris says
These are great !!! Made them exactly as per recipe and they were delicious, moist and healthy !!
Katrin says
That’s great to hear, I’m glad you enjoyed them 🙂
Ems says
How do you store the muffins that aren’t inhaled? Kitchen counter or refrigerator? Thanks!
Katrin says
Fridge is always the better option – though 1 day on the counter in a tin should be no problem 🙂
Ursula Metselaar says
Hi Katrin.
Your recipes look inspirational. Do you have any which might have a low fat content (for those under doctor’s orders!), please?
Katrin says
Hi Ursula, I don’t really watch my fat intake as it’s the stuff that keeps me full because I’ve reduced my carbs. However, in terms of baking you should look out for coconut flour recipes and avoid the almond flour ones – almond flour has a much higher fat content. I think you’d like my 3 ingredient crepes (we all love them!), which you can fill with anything you like, sweet or savoury. Also try my blueberry jam (with the crepes perhaps??), not an ounce of fat in sight and so easy and yummy. Or my Moroccan cauliflower rice, it’s a super-delicious light lunch or dinner.
April says
Thanks for the conversions for those of us in USA. My husband is a Londoner, trying to switch to LCHF, and your recipes are GLORIOUS! Thanks!!
Katrin says
Thank you so much! I’m glad you like them!!!! I wish you all the best on your LCHF journey. I’ve just had a giant bulletproof coffee myself, so feel sufficiently supercharged for the day 🙂
Marsha says
Any chance you can convert the grams and milliliters to ounces and cup portions for me?
Katrin says
Did it! Happy baking 🙂
Shelly says
Thanks so much for this recipe! Is the 180 degrees Celsius or Farenheit? It seems like kind of a low temperature for baking muffins?
Katrin says
This is 180 Celsius – 356 Fahrenheit
Stacy W says
It would be great if you could amend your recipe to include this information. The original states nothing of being a U.K. conversion and had I not read the comments right after putting the pan in the oven I would have had a much different outcome for mine with such a different temperature.
Katrin says
Hi Stacey, it’s in the recipe info now. Thank you for your comment 🙂