Nutrition: 178 Calories | 6.7g Net Carbs | 4.3g Protein | 13.8g Total Fat
Tender, delicious and filled with chopped nuts, these low carb banana muffins, made with almond and coconut flour, make a great breakfast, snack or dessert.
Warm banana bread has been one of my favorites since childhood. My mom made it for us, and I always felt like it was a special treat for breakfast. Still do, in fact. And I loved it when my mom made the banana muffins instead because they’re even easier to grab and eat. My mom always added nuts to the banana muffins, so that’s the way I love them. But, they taste great without nuts too. It’s all up to you.
Mix Together Dry Ingredients
This low carb banana muffin recipe is super easy. Basically, one day I had a craving, so I adjusted my other low carb muffin recipes (Low Carb Almond Poppy Seed Muffins and Low Carb Pumpkin Muffins). Start out by mixing together almond flour, coconut flour, sweetener, baking powder and salt in a large bowl. I use monkfruit sweetener to keep the muffins lower in carbohydrates. You can use your sweetener of choice.
Add Bananas and Wet Ingredients
Once you have all the dry ingredients combined, add two bananas to the bowl. Ripe bananas are yellow with some brown spots, and they add a lot of sweetness to the muffins. Also add one egg, coconut oil, almond milk and vanilla extract to the bowl and mix with an electric mixer. If you have ripe bananas, but aren’t ready to use them, store them in the freezer with the peels on. Simply thaw the bananas and peel them the next time you’re craving banana muffins.
Add Chopped Nuts and Bake
When the muffin batter is thoroughly mixed, add some chopped pecans and mix again. You can also use walnuts or any other nuts you like. After the nuts are mixed in, divide the muffin batter evenly between 12 muffin liners in a pan. Add some more chopped nuts on top, and bake at 400° for 18-20 minutes until the muffins are golden on top. Serve the muffins while they are warm, or store in an air tight container for later.
Low Carb Muffin Varieties
This summer, we took a two week camping road trip vacation. When I preparing for the trip, I made these low carb banana muffins along with a couple other varieties for easy grab-and-go breakfasts. They go great with a cup of coffee in the morning. If you’re looking for other low carb muffin options, check these out: Low Carb Almond Poppy Seed Muffins and Low Carb Pumpkin Muffins.
Easy Low Carb Banana Muffins with Chopped Nuts – Keto Friendly
Tender, delicious and filled with chopped nuts, these low carb banana muffins, made with almond and coconut flour, make a great breakfast, snack or dessert.
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Ingredients
- 1 Cup Almond Flour
- 1/2 Cup Coconut Flour
- 2 Ripe Bananas
- 2/3 Cup Chopped Pecans, Divided
- 1/2 Cup Granulated Monkfruit Sweetener or Similar
- 1 Egg
- 1/4 Cup Coconut Oil
- 1/2 Cup Unsweetened Almond Milk
- 2 tsp Vanilla Extract
- 2 tsp Baking Powder
- 1/2 tsp Salt
Directions
- Pre-heat the oven to 400°. Line a muffin pan with paper liners.
- In a bowl, combine the almond flour, coconut flour, sweetener, baking powder and salt.
- Then, add the peeled bananas, egg, coconut oil, almond milk and vanilla extract to the bowl. Mix with an electric mixer until completely combined. Add 1/3 cup of chopped pecans to the bowl and mix again.
- Distribute the batter evenly between 12 liners. Use the back of a spoon to even out the batter. Top the muffins with the remaining pecan pieces. Bake for 18-20 minutes until the muffins are golden on top. Serve and enjoy.
Nutrition:
Yield: 12 servings, Serving Size: 1 Muffin
Amount Per Serving: Calories: 178, Total Fat: 13.8g, Saturated Fat: 5.4g, Cholesterol: 15.5mg, Sodium: 121.5mg, Carbohydrates: 10.5g, Fiber 3.8g, Sugars: 3.5g, Protein 4.3g
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