Name: Gluten-Free Banana Muffins with Almond Flour (Low-Carb) - Stem + Spoon
Brand: stemandspoon.com
SKU: stemandspoon-com-5
Availability: OnlineOnly

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Gluten-Free Banana Muffins with Almond Flour (Low-Carb) - Stem + Spoon

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;×This post may contain Amazon affiliate links. I earn a small commission (at no extra cost to you) when you purchase using one of those links. I only recommend products I use and love. Thanks for supporting Stem and Spoon.Jump to RecipeThis gluten free banana muffins recipe uses a combination of almond flour, coconut flour and flax seed meal to create sweet and tender banana muffins that are also low-carb and refined sugar free! Sprinkle in a generous amount of stevia-sweetened chocolate chips, dark chocolate or walnuts for extra yum in every bite.The great thing about these almond flour banana muffins? The recipe only calls for two overripe bananas total. The bananas paired with granulated monk fruit sweetener add the perfect amount of sweetness, without any refined sugar.By using a minimum amount of banana and swapping in monk fruit sweetener for sugar, you can create incredible low carb and gluten-free banana muffins for an easy breakfast, snack and everything in between.Similar to my keto banana bread recipe and healthy banana cookies, this almond flour banana muffins recipe is low-carb, refined sugar free and dairy-free.I've been baking these a lot lately, partly because everyone in our house enjoys them. It might just become a "greatist hit" in your kitchen, too.Perhaps it's the fact that it's a simple, one-bowl recipe that is ready for the oven in just a few minutes. Or that the banana chocolate chip muffins are tender and hearty and lightly sweetened. Or maybe you're just looking for a way to use a couple of overripe bananas (and there are always overripe bananas, right?). For me, it's all of the above.These almond flour banana muffins are:They're a filling breakfast, healthy snack, delicious treat... call them whatever you like.My kids enjoy them in their lunchbox and if there's another lunch item I can slide into the very basic/semi-boring lunch I pack them, I'm sold. Almond flour banana muffins all day, every day. 😉To achieve a gluten-free and low-carb banana muffin, we're using a gluten free flour blend that consists of a mix of blanched almond flour, coconut flour and ground flax seed meal. All are low-carb ingredients. All work together to create the best almond flour banana muffin texture!Monk fruit sweetener keeps these muffins low-carb and even keto diet friendly for some.You will need:The great thing about this recipe is that you can use a bowl and whisk, a stand-up mixer or an electric hand mixer!While the recipe for these almond flour banana muffins is really simple and straightforward, pay extra close attention to the baking technique.I really recommend baking the muffins for the first five minutes with a big burst of heat, then lowering the temp for the remaining bake time. It helps activate the baking powder even more and gives these muffins more height and a lighter texture. (If you've ever made any of my keto or low-carb muffin recipes, this technique will be familiar).To make these gluten-free muffins, follow the steps below and be sure to scroll to the bottom of the page to view the entire recipe card.In a large mixing bowl, mash two bananas with a fork. Stir in the eggs, monk fruit sweetener, vanilla and oil into the mashed bananas.Add the dry ingredients to the wet ingredients (or combine them first in a medium bowl, then pour them in). Mix until smooth.Fold the chocolate chips/chunks into the muffin batter. Line a muffin tin with paper muffin liners and divide the batter evenly into the muffin cups.Bake, then transfer the muffins to a wire rack for a few minutes to cool.For the best banana almond flour muffins, a few quick tips...These fluffy banana muffins make a delicious snack and are a favorite way to use up browning bananas. There's something irresistible about a fresh batch of muffins and these healthy muffins are delicious, sweet treats that will always hit the spot.Continue to ContentPreheat the oven to 400°F. (This is higher than normal, but you'll lower it after the first 5 minutes of baking). Line a muffin pan with parchment paper muffin liners. In a large mixing bowl, mash the bananas with a fork (a potato masher works well too). If using an electric mixer, you can beat the bananas until they're mashed. Add the eggs, sweetener, vanilla, olive oil and almond milk. Stir the banana mixture until well combined. Add the almond flour, coconut flour, baking powder, cinnamon, nutmeg, flax seed meal and salt to the bowl. Gently mix the dry ingredients with a whisk, then gradually incorporate the wet mixture. Mix until smooth.Fold in the chocolate chips or chopped chocolate. Scoop the batter into the muffin cups (an ice cream scoop is perfect for this), filling them about ¾ of the way full. Transfer the pan to the oven and bake the muffins for 5 minutes at 400°F. (Set a timer!) Lower the temperature to 350°F and bake for 15-18 minutes or until done.This nutritional information is approximate and is provided for convenience as a courtesy.This site uses Akismet to reduce spam. Learn how your comment data is processed.Low-carb, gluten-free and keto recipes that are easy and elevated. Each is approachable and practical to make your low-carb life as simple (and delicious) as possible.Skip to Recipe

;×This post may contain Amazon affiliate links. I earn a small commission (at no extra cost to you) when you purchase using one of those links. I only recommend products I use and love. Thanks for supporting Stem and Spoon.Jump to RecipeThis gluten free banana muffins recipe uses a combination of almond flour, coconut flour and flax seed meal to create sweet and tender banana muffins that are also low-carb and refined sugar free! Sprinkle in a generous amount of stevia-sweetened chocolate chips, dark chocolate or walnuts for extra yum in every bite.The great thing about these almond flour...

Gluten-Free Banana Muffins with Almond Flour (Low-Carb) - Stem + Spoon

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