Make these Low Carb Banana Muffins. They are true sugar free baking magic. Because this recipe uses almond flour and ground flax seed, the texture is a bit coarser than that of a wheat muffin. My keto banana muffins are a brilliant nutrient-dense treat that won't make you feel bloated the way a wheat muffin does. Hang on though - banana?
Preheat the oven to 180 degrees Celsius / 350 Fahrenheit. Mix the banana, eggs, almond milk, vanilla and oil in a food processor or with a blender. Add the dry ingredients: the ground almonds, ground flaxseed, erythritol, baking powder and spices. Blend until thoroughly combined Fill into a muffin tin lined with paper cups.
Store the sugar-free banana muffins in a freezer bag for 2-3 months. Remove from the freezer and let thaw before eating. If you like this recipe for keto banana muffins, you might also like some of my other keto low carb muffin recipes. I’ve included both sweet and savory options!
iFoodReal Dessert Recipes Muffins Banana Muffins Almond Flour Banana Muffins This post may contain affiliate links. Please read our disclosure policy. Almond Flour Banana Muffins are easy, low carb, paleo and gluten free banana muffins that are naturally sweetened, fluffy and full of banana flavor. Plus they are made in a blender!