Almond Flour Banana Bread Muffins – Gluten Free – Low Carb
A fluffy almond four banana bread muffin you won’t be able to resist! Combine the ingredients for the banana bread muffin recipe in a blender and you’ll be eating delicious muffins in no time at all. Using a blender to create this recipe makes it very fast and easy to whip up. This recipe can be made into a banana bread loaf, or into muffins. You can add nuts and coconut for extra texture, or make a plain banana bread and top with butter. The recipe is low carb, sugar free and gluten free. We’ll be using coconut flour and almond meal, so your banana muffins are completely grain free!
Banana Bread Recipe Variations
I’ve made this recipe so many times with so many variations and it doesn’t matter what I do with it, it still tastes amazing! You can add protein powder to create a high protein banana bread if you’d prefer not to use coconut flour. This recipe makes a delicious high protein banana muffin! I’ve added poppy seeds for a little extra oomph, I’ve added lemon zest to make a tangy banana muffin. The base recipe for this banana bread is so versatile you can go crazy with awesome food swaps to create so many different flavours.
Here are a few muffin recipe variations you can try:
- Add chopped peanuts into the batter
- Add poppy seeds
- Top with chopped pecans
- Add coconut chips into the batter
- Add lemon zest for a tangy flavour
- Top with toasted pumpkin seeds
- Bake in a bread loaf for banana bread
- Top with lemon cream cheese frosting (find the frosting recipe here)
- Add sugar free chocolate chips
- Replace coconut flour with protein powder (makes high protein low carb banana bread)
- Mix blueberries into the batter just before baking
Almond Flour Banana Bread Muffins - Gluten Free - Low Carb
Yield 12 Servings
Enjoy delicious banana bread muffins which are grain free, gluten free, refined sugar free and low carb! Make this banana bread muffin recipe for a healthy breakfast or afternoon sweet snack to keep you full for hours. Once you've tried these banana muffins you'll never need another muffin recipe again!
- 1/4 cup sweetener (Natvia or Swerve)
- 2 tbsp coconut oil
- 4 eggs
- 1 tsp baking powder
- 1 tbsp vanilla essence
- 1 tbsp molasses
- 1 large banana
- 1 pinch salt
- 1.5 cup almond meal
- 1/4 cup coconut flour
- 1/4 cup coconut chips (or desiccated coconut)
- 24 broken (chopped) pecans
Preheat oven 180C/355F
Put the first 8 ingredients into a high-powered blender, and mix on medium speed for a couple of minutes.
Add the almond meal, coconut flour and coconut chips and blend again. DO NOT ADD PECANS.
Once the mixture is completely combined, mix the pecans through by hand.
Dish the mixture evenly into muffin trays. You should aim for 12 muffins.
Bake for 25 - 30 minutes checking the muffins half way through. For best results, I swap each muffin tray so they each have time on the top shelf of the oven.
After 25 minutes test by inserting a sharp knife and if it comes out clean, the muffins are done!
Allow to cool before removing from the muffin trays.
Serve cold or warm topped with butter or low carb homemade ice cream for a yummy treat!
To make banana bread pour the mixture into a silicone bread loaf and bake for about 40-45 minutes. Checking the centre is baked as described above. If you're using a non silicone bread loaf, be sure to grease the loaf tin very well to stop banana bread sticking to the tin.
- To make high protein muffins replace the coconut flour with unsweetened protein powder. Each muffin will provide 7g protein.
- Reduce the carbohydrate count by removing the molasses from the recipe. Each muffin will provide 7g total carbohydrate. The net carbohydrate per serve is 3g.
- If adding blueberries (or other moist ingredients) and you need to thicken the batter, add 1 tsp psyllium husk powder and blend well before baking.
- The original recipe contains 104.4mg of potassium per serve.
Courses Breakfast, Snack
Serving Size 1 slice/muffin
Amount Per Serving
% Daily Value
Total Fat 13.4 g
Saturated Fat 3.8 g
Unsaturated Fat 2.5 g
Cholesterol 62 mg
Sodium 25 mg
Total Carbohydrates 8.1 g
Dietary Fiber 4.1 g
Sugars 1.7 g
Protein 5.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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