Gluten Free Low Carb Banana Muffins – Almond Flour

Yummy gluten free low carb banana muffins made with almond and flax meal. To keep it carbs low, banana extract is used instead of real bananas.

Although I typically stay away from artificial sweeteners, I made some gluten free banana muffins a couple weeks ago with Splenda. I wanted them to have that intense sweetness that bananas are known for which is why I chose to use liquid Splenda instead of erythritol and stevia.

I’m sure that the natural sweeteners would have worked in this low carb banana muffins recipe. But, the sweetness I was looking for would not have been there. The muffins came out just as I had hoped.

I did add a splash of Splenda sweetened caramel syrup to make up the necessary amount of liquid Splenda. The original recipe called for a half teaspoon of caramel extract which I didn’t have so I used a bit of sugar free caramel syrup and added less Splenda so it wouldn’t add too much sweetness.

Overall, these low carb banana muffins were really good. Just like regular high carb ones. These muffins are perfect if you want a little sweet treat.

The muffins made a nice little snack for the work day. And, I love bananas so it’s a great way to get the flavor without the carbs.

I’ve heard that the need for sweets gradually declines when you follow low carb eating. Since my plan it to eat this way indefinitely, I’ll likely reach a point where the sweet cravings will go away. However, I enjoy them so I doubt I’ll give them up completely.

That’s the great thing about low carb. You get to eat what you want and not worry. And, you don’t go around hungry. So far, there have been very few foods that I’ve haven’t been able to rework into my low carb way of eating. It’s amazing what you can do with things like almonds, coconuts, and cauliflower.

If you love bananas, you’ll want to try my banana pudding and banana nut bread recipes.

Gluten Free Low Carb Banana Muffins Recipe

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Gluten Free Low Carb Banana Muffins

These yummy gluten free banana nut muffins are made healthy with almond and flax meal. To keep it low carb, banana extract is used instead of real bananas.

Course Breakfast, Snack

Cuisine American

Keyword healthy breakfast muffins, low carb breakfast muffins, low carb muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 7 muffins

Calories 175 kcal

Author Lisa | Low Carb Yum

Ingredients

• 1 cup almond flour
• 1/2 cup flaxseed meal
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup walnuts chopped
• 1 cup Splenda or equivalent sweetener
• 2 tablespoons butter melted
• 1 teaspoon banana extract
• 1 teaspoon sugar-free vanilla extract
• 4 tablespoons unsweetened coconut milk or almond milk
• 2 eggs

US Customary - Metric

Instructions

1. In a small bowl, stir together the almond flour, flax meal, baking powder, salt, and walnuts.
2. In a medium bowl, stir together melted butter, Splenda, banana extract, vanilla extract, and milk.
3. Add the dry ingredients and the eggs to the butter mixture. Stir batter with a spoon until well blended.
4. Divide batter evenly into paper lined or sprayed muffin pan.
5. Bake at 350º for 15-20 minutes or until toothpick inserted comes out clean and tops are browned. Store leftovers in the refrigerator.

Nutrition Facts

Gluten Free Low Carb Banana Muffins

Amount Per Serving (1 muffin)

Calories 175 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 4g 20%

Polyunsaturated Fat 4g

Monounsaturated Fat 1g

Cholesterol 62mg 21%

Sodium 98mg 4%

Potassium 104mg 3%

Total Carbohydrates 6g 2%

Dietary Fiber 4g 16%

Sugars 1g

Protein 7g 14%

Vitamin A 4%

Vitamin C 1%

Calcium 6%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.