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Recipe from Simpler Savory

The recipe

Healthy Low Carb Banana Muffins

Prep
15 min
Cook
20 min
Total
35 min
Servings
12 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 12 servings.

calories
210

2× the original author values. Recipe yield: 12 servings.

calories
420

3× the original author values. Recipe yield: 12 servings.

calories
630
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 medium ripe bananas — well-speckled, mashed (about 1 cup)
  • 3 large eggs — room temperature
  • 1/3 cup granulated zero-calorie sweetener — allulose or monk fruit blend; adjust to taste
  • 1/4 cup coconut oil — melted and cooled; or unsalted butter
  • 2 teaspoons vanilla extract
  • 2 1/2 cups blanched almond flour — finely ground; do not use almond meal
  • 2 teaspoons baking powder — gluten free if needed
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg — optional
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped walnuts — lightly toasted; or sugar-free dark chocolate chips
  • 2 tablespoons unsweetened shredded coconut — optional
  • 1 tablespoon allulose or honey — optional; helps moisture if using erythritol (skip honey if strictly sugar free)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup standard muffin pan with parchment liners to prevent sticking and over-browning.
  2. In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small bits for texture.
  3. Whisk in the eggs until glossy, then add the sweetener, vanilla, and the melted, cooled coconut oil. Mix until slightly thick and creamy.
  4. In a separate bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well distributed. Sift if your almond flour clumps.
  5. Gently fold the dry mixture into the wet with a spatula until just combined; the batter will be thick and spoonable.
  6. If using walnuts, chocolate chips, or coconut, fold them in now. If using erythritol, consider a touch of allulose or a teaspoon of honey for moisture.
  7. Let the batter rest for 5 minutes to allow the almond flour to hydrate for a smoother crumb.
  8. Scoop the batter into the lined muffin cups, filling each nearly to the top for domed crowns.
  9. Bake for 18–22 minutes, until the edges are golden and a toothpick inserted near the edge comes out with a few moist crumbs.
  10. Cool in the pan for 10 minutes to set the structure, then transfer muffins to a wire rack.
  11. Enjoy warm for a tender, custardy center or cool completely for clean slicing. Optional: add a smear of butter or almond butter.

Notes

Storage: Cool completely. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. For longer storage, wrap each muffin in parchment and freeze in a zip-top bag for up to 3 months. Reheat from frozen in a 300°F oven for 8–10 minutes or microwave in short bursts until warm.

Source: https://simplersavory.com/healthy-low-carb-banana-muffins/