Almond Flour Banana Muffins (Sugar Free, Gluten Free, Keto Free) – Sweetashoney – Lose 20 pounds in a month diet plan

These almond flour banana muffins are fluffy, moist and sugar-free banana muffins, sweetened entirely with ripe and low-carb bananas using almond flour. These almond flour banana muffins contain only 5.5 grams of net carbohydrates per serving for keto-friendly banana muffins.

I’ve already shared keto banana recipes, including my banana-free keto banana bread.

Most of the time, I like to use banana extract to add a natural banana flavor to keto muffins. But you can make low-carb muffins using real bananas if you control the amount of bananas!

These healthy banana muffins are naturally:

• Low in carbohydrates
• No dairy
• Paleo-friendly
• Ceto-friendly
• No cereal

Is Keto Banana Friendly?

No, bananas are not keto-friendly fruits. In fact, 100 grams of banana puree contains 20 grams of net carbohydrates, so if the daily carbohydrate macros are around 25 grams, it’s hard to eat a whole banana and stay in that range.

However, it is possible to use a small amount of bananas to flavor the baked goods and to keep the recipe low in carbohydrates and keto friendly.

So you can make keto banana muffins with almond flour if you keep track of the amount of bananas. Let me share with you my recipe for making a low carb banana muffin with just 5.5 grams of crispy carbs!

How to make bananas with almond flour bananas?

These gluten-free banana muffins with almond flour are made with only simple ingredients and ready in just 30 minutes. No need for elegant tools, no blender, no food processor or even a hand mixer! Just a bowl and the ingredients below.

ingredients

All you need are:

• Ultra-fine almond flour – This is best for making muffins with golden and wet almond flour from bananas. Almond flour also works, but adds a grainy texture and a darker color to the recipe.
• Salt
• Baking powder or use 1 teaspoon of baking soda instead.
• Cinnamon
• Banana puree – ripe bananas are best to add a lot of banana flavor and to avoid adding any sweetener to the recipe.
• Big eggs at room temperature – this recipe does not work with flax eggs or egg substitute.
• Coconut oil or melted butter
• Vanilla extract
• Stevia drops or 1/3 cup granulated sweetener of your choice, such as erythritol or coconut sugar, if you make paleo banana muffins. Of course, the addition of sweetener is optional here, only if you like your healthy banana muffins on the sweet side. To avoid adding carbs, sugar and calories to your recipe, opt for erythritol or allulose. Both are keto-friendly sweeteners.

Dough preparation for muffins

First, prepare the banana puree. Peel a squash, grate it and squeeze the juice. It’s okay if you have banana bites. This adds moisture to the muffins.

Measure 3/4 cup and place in a bowl with eggs, coconut oil, vanilla extract and drops of stevia or granulated sweetener, if used.

Beat to combine all ingredients.

Now mix the dry ingredients: almond flour, salt, cinnamon and baking powder.

The dough should be thick, slightly granular and normal

Baking muffins

Preheat the oven to 350 ° F (180 ° C). Wallpaper a 12-hole muffin tray with paper boxes and use an oil spray to lightly grease each muffin tray. This prevents the almond flour muffins from sticking to the paper as it cools.

Fill each paper box with about 1/4 cup of almond muffin batter.

Sprinkle a few sliced ​​almonds on top of each muffin, if desired.

Bake in the central oven rack for 25-30 minutes or until a bag inserted in the center of the muffins comes out clean and the top is golden.

Remove each banana muffin from the muffin tins and immediately cool on a wire rack.

Storage

These banana and almond muffins can be stored in the refrigerator for up to 4 days.

Of course, you can freeze the almond flour muffins in an airtight container and thaw them the day before at room temperature.

Service

This is optional, but you can serve these delicious banana muffins for breakfast with some wonderful toppings like:

Supplements

You can add some delicious nuts, chocolate or fruit to the dough just before baking. You can fold in 1/3 cup of:

• Sugar-free dark chocolate chips
• Chopped Walnuts or Chopped Walnuts
• Chopped coconut

frequent questions

Can I change the flour?

Yes. For a nut-free version, use sesame flour or pumpkin seed flour.

However, you can’t replace almond flour with coconut flour in this recipe.

Both are very different low-carbohydrate flours, but coconut flour absorbs 4 times more liquid, and the egg ratio will be different from coconut flour.

Try my coconut flour and blueberry muffins for a coconut flour muffin recipe.

Can I make coconut-free muffins?

You can replace coconut oil with melted butter or almond oil.

Can I make them sweeteners?

To enhance the sweetness of the muffins, add 1/3 cup of granulated or liquid sweetener, such as maple syrup, to the dough.

If you are on a keto diet, use maple syrup without sugar or erythritol.

Can I mix the dough?

I do not recommend mixing the dough. Makes muffins thick and dry.

Can I skip bananas to reduce carbs?

Absolutely, but you will need an extra 1/3 cup of almond milk to balance the moisture and add 2 teaspoons of natural banana extract to add a little banana flavor.

More almond flour recipes

Below are some recipes for almond flour to try.

Did you make these low-carb bananas muffins? Share a review or comment below to tell me how much you loved them!

XOXO Carine