Print

Fluffy Low-Carb Almond Flour Banana Muffins

low-carb almond flour banana muffins - featured image
Print Recipe

These fluffy low-carb almond flour banana muffins combine the comforting warmth of banana muffins with a keto-friendly twist, delivering a moist and airy texture with subtle sweetness from bananas and warm cinnamon.

Ingredients

Scale
  • 2 cups almond flour (about 200g), finely ground
  • 2 medium ripe bananas, mashed
  • 3 large eggs, room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon, freshly ground if possible
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk (60ml)
  • 2 tablespoons erythritol or preferred low-carb sweetener
  • 1/4 teaspoon salt
  • Optional add-ins: 1/4 cup chopped walnuts or pecans, 1/4 cup sugar-free chocolate chips, or 2 tablespoons shredded unsweetened coconut

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin or line it with paper liners.
  2. In a large bowl, mash the ripe bananas thoroughly until mostly smooth with a few small lumps.
  3. Add the eggs, almond milk, vanilla extract, and sweetener to the bananas. Whisk vigorously until smooth and slightly frothy.
  4. In a separate bowl, combine the almond flour, baking powder, cinnamon, and salt. Whisk to break up lumps and evenly distribute baking powder.
  5. Gradually add the dry ingredients to the wet banana mixture. Fold gently with a spatula until just combined; avoid overmixing.
  6. If using optional add-ins like nuts or chocolate chips, fold them in now evenly.
  7. Divide the batter evenly among 12 muffin cups, filling each about 3/4 full.
  8. Bake for 20-25 minutes, starting to check at 20 minutes by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
  9. Remove muffins from oven and let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Use room temperature eggs for fluffier muffins. Do not overmix the batter to avoid dense muffins. If muffins brown too fast but are undercooked inside, tent with foil halfway through baking. Add extra almond milk if batter is too thick. Let muffins cool completely before storing to prevent sogginess.

Nutrition

Keywords: low-carb, keto, almond flour, banana muffins, gluten-free, breakfast, easy recipe, healthy muffins

Find it online: https://blairrecipes.com/fluffy-low-carb-almond-flour-banana-muffins-easy-perfect-keto-breakfast-recipe/