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