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.
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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.
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18 thoughts on “Low Carb Banana Muffins”
Since the glycemic load of 120g of banana is only 12, I am wondering if there is a way to add them to this recipe and have the bread part still hold together? I’m sure I would need to adjust the liquids, but can you suggest how?
I’d suggest making a regular banana muffin recipe and substituting low carb ingredients for the flour and sugar.
I’m so happy to have this low carb recipe. These muffins look fantastic!
The are some of my favorites! I keep them in the freezer for breakfast… just about 20 seconds in the microwave!
These sound delicious! I love baking with coconut and almond flour, they both have such terrific flavors!
I can’t wait to try these!
🙂 let me know what you think.