Sweet, buttery low carb banana muffins are low carb with just 2.1 carbs each! They’re super easy to whip up on the weekend and freeze so that you can have a quick, easy low carb breakfast every morning.
For this recipe you’ll need: coconut flour, almond flour, banana flavor protein powder, erythritol, pecans, baking powder, baking soda, stevia powder, eggs, butter, heavy cream, and banana flavoring.
If you’re in a hurry click here to go straight to the recipe.
I think that one of the keys to maintaining a low carb diet is variety. I don’t think I could last very long just eating poached eggs and bacon as much as I love bacon. I’ve been trying very hard to take my favorite recipes and recreate them into low-carb friendly foods. One of my favorite breakfast foods has always been muffins and especially banana muffins. I really, really miss bananas and I am not going to try to convince you that these taste like fresh banana muffins made from real bananas. They don’t. But they taste a whole lot more like bananas than poached eggs do. 🙂
This will stick like crazy to your muffin pans. Use silicone muffin cups for the best results or make sure you really grease the muffin tins. I had a really hard time getting these out in one piece! Be sure to let them cool for about 5 minutes or they’ll fall apart. Use the white stevia powder to adjust the sweetness — too much xylitol gives it a weird aftertaste. You could also use your favorite non-sugar sweetener if you like as long as it’s a cup for cup measure.
I used Isopure Banana flavor protein powder but you could use another one if you have a favorite. Also, when you mix the batter up it will be pretty thin. Be sure to let it stand for at least 5 minutes to thicken up. Doing that will keep the coconut flour from being dry in the finished muffin. These are seriously buttery and tender. I added chopped pecans but you can leave them out if you want to.
Watch them carefully. I noticed that when I made the muffins the tops browned way faster than I expected.
Silicone muffin cups or silicone muffin pans are essential in this recipe. You’ll also need banana protein powder and a good sugar free banana flavoring.
Here’s that low carb banana muffins recipe! Let me know what you think. Better yet? Bake them and tag #Lowcarbology on Instagram. I’d love to see how they come out!
Table of Contents
Banana Nut Muffins
- 1/4 cup coconut flour
- 1/3 cup almond flour + 1 tablespoon
- 1/3 cup banana flavor protein powder 0 carb
- 1/2 cup Erythritol or Xylitol
- 1/3 cup pecans chopped
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon white stevia powder
- 3 eggs
- 3/4 cup unsalted butter melted
- 3/4 cup heavy cream
- 1 teaspoon banana flavoring
- Preheat oven to 350F.
- Spray heavy, nonstick muffin pans with cooking spray.
- Set aside.
- Mix the dry ingredients and the nuts together.
- Mix the eggs, butter, cream, and banana flavoring together.
- Blend the dry mixture into the wet mixture and let stand 5 minutes.
- Spoon 1/3 cup into each muffin cup, filling about halfway up.
- Bake for 20 minutes.
- Cool in pans for 5 minutes and then remove from pans gently.