Almond Flour Banana Muffins (Low Carb, Gluten Free)

almond flour banana muffin with chocolate chips in a silver muffin tin

5 from 1 vote

Almond Flour Banana Muffins (Low Carb, Gluten Free)

These tender and delicious banana muffins are gluten free and low in carbs since they’re free of refined sugar and made with almond flour!. Made with a few staples (and some sugar free chocolate chips if you like!) they’re perfect as part of breakfast, for a snack, and even dessert.

Prep Time15

Cook Time30

Total Time45

Course: Dessert, Snack

Cuisine: American

Servings: servings

Calories: 234kcal

Author: Briana

Ingredients

448 grams almond flour (3 cups)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon xanthan gum (optional, but recommended)
½ teaspoon kosher salt
½ cup unsalted butter, melted and cooled (1 stick)
128 grams granular erythritol (about ⅔ cup)
1 tablespoon vanilla extract
3 medium ripe bananas, mashed
3 whole eggs, room temperature
150 grams sugar free semi-sweet chocolate chips (about ¾ cup)

Instructions

Preheat oven to 350°F, and line two muffin tins with liners. Spray the liners with baking spray. This recipe makes about 18 muffins.
In a large bowl, combine almond flour, xanthan gum, salt, baking powder and, cinnamon. Whisk to combine.
In a separate bowl, Combine melted butter with sweetener, vanilla extract and mashed bananas. Cream together with a hand mixer for a few minutes until well combined. Add in eggs one a time, and mix until well combined.
Gently combined wet and dry ingredients, mixing until just combined. Fold in most of the chocolate chips (if using) and reserve some for the top. Place the batter into muffin liners and bake for 25-30 minutes, until the tops are golden brown, and the toothpick comes out clean. Cool in the muffin tin for 10 minutes, then transfer to a cooling rack to cool for another 15-20 minutes.
Store the muffins at room temperature in an air tight container for up to 3 days, and in the fridge for up to 7 days. These muffins freeze well too, for up to 3 months.

Notes

Almond flour browns much quicker than regular wheat flour, so keep this in mind when baking. You can cover them with foil if they start to brown too quickly while baking.
Make sure to spray the muffin liners with a little baking spray to ensure the muffins release easily from the wrappers.
Make sure the muffins cool completely before enjoying.
We used Lily's semi-sweet sugar free chocolate chips for this recipe, and nutrition facts will vary depending on what you use. You can also leave them out if you prefer.
Xanthan gum is highly recommended for holding these gluten free muffins together.
You can use any sweetener of choice. We prefer Swerve granular, but you can substitute for regular sugar as well.
For dairy free, substitute butter for vegan butter or coconut oil.
Don't substitute coconut oil for almond flour, it's too drying and not a good substitute. You can use almond meal instead of almond flour for a more "multi-grain" feel to the muffins.
Room temperature eggs will work best for this.

Nutrition