Preheat your oven to 350°F/180°C.
Add the butter, erythritol and vanilla extract into a large bowl.
Beat the softened butter with a hand mixer or whisk until you get an even, fluffy pale mixture.
Add the banana to the beaten butter and mash it with a fork until there are no big chunks left.
Mix everything well.
Add the remaining ingredients to the bowl and then fold them into the beaten butter until you have a smooth dough.
Add 6 paper or silicone muffin liners into a muffin pan.
Distribute the muffin batter evenly among the muffin liners.
Bake for approx. 20-25 minutes in your preheated oven.
☝︎ Every oven is different, that's why the baking time in your oven might vary a bit from ours.
Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
☝︎ You can test if your muffins are done with the "toothpick test": prick the middle of the muffin with a toothpick - if it comes out "clean" and without any chunks of dough stuck on the toothpick, they're good to go.
If not, you should leave them in the oven for a few more minutes.
Store the low carb banana muffins in an air-tight container at room temperature and consume within 3 days.
Tip: You can freeze these muffins!
To do so, wrap them tightly in one layer of plastic wrap and one layer of aluminum foil and put them in your freezer.
Let them defrost overnight at room temperature once you want to eat them.
Serving Size 1 muffin
Servings 6
- Amount Per Serving
- Calories 192
- % Daily Value *
- Total Fat 14.3g22%
- Total Carbohydrate 4.0g2%
- Protein 9.9g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
Add the butter, erythritol and vanilla extract into a large bowl.
Beat the softened butter with a hand mixer or whisk until you get an even, fluffy pale mixture.
Add the banana to the beaten butter and mash it with a fork until there are no big chunks left.
Mix everything well.
Add the remaining ingredients to the bowl and then fold them into the beaten butter until you have a smooth dough.
Add 6 paper or silicone muffin liners into a muffin pan.
Distribute the muffin batter evenly among the muffin liners.
Bake for approx. 20-25 minutes in your preheated oven.
☝︎ Every oven is different, that's why the baking time in your oven might vary a bit from ours.
Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
☝︎ You can test if your muffins are done with the "toothpick test": prick the middle of the muffin with a toothpick - if it comes out "clean" and without any chunks of dough stuck on the toothpick, they're good to go.
If not, you should leave them in the oven for a few more minutes.
Store the low carb banana muffins in an air-tight container at room temperature and consume within 3 days.
Tip: You can freeze these muffins!
To do so, wrap them tightly in one layer of plastic wrap and one layer of aluminum foil and put them in your freezer.
Let them defrost overnight at room temperature once you want to eat them.
