Easy Sugar Free Almond Flour Banana Muffins

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Easy Sugar Free Almond Flour Banana Muffins

Easy Sugar Free Almond Flour Banana Muffins that only require one bowl and less than 40 minutes to make! I can't get enough of these gluten free banana muffins and I know you will love them as much as I do! No one will believe that they have zero added sugar.

These keto chocolate chips muffins and strawberry muffins are absolutely amazing but these banana muffins currently have my heart! Especially topped with some sugar free nutella! I love to make a batch of these moist banana muffins as part of my weekly meal prep for a delicious snack or to have as a breakfast. I brought this recipe into the office and they did not last long at long, they are a huge hit with everyone! These delicious banana muffins are adult and approved and come together to easily and quickly that you don't have a reason to not make them! If you have some overripe bananas that are ready to be baked into some goods, what are you waiting for?!

Ingredients in gluten free banana muffins:

  • 3 overripe bananas
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup monk fruit or granulated sweetener of choice
  • 3 cups almond flour
  • Optional: 1/2 cup sugar free chocolate chips

basket of banana chocolate chip muffins
Easy Sugar Free Almond Flour Banana Muffins

How to make almond flour banana muffins:

  1. Preheat your oven to 350 degrees F and line a muffin tin with muffin liners, set aside.
  2. In a large bowl mash your bananas until smooth, whisk in your eggs until incorporated.
  3. Whisk in your vanilla extract, cinnamon, baking soda, salt, and monk fruit until smooth.
  4. Whisk in your almond flour until smooth and mix in your chocolate chips.
  5. Using a cookie dough or ice cream scoop, fill your muffin liners about 3/4 full with your muffin batter and bake for 25-30 minutes or until a toothpick comes out mostly clean.
  6. Allow to cool for at least 30 minutes and enjoy!

banana chocolate chip muffins on a cooling rack
Easy Sugar Free Almond Flour Banana Muffins

Frequently asked questions:

How do you ripen a banana?

If you are worried your bananas won't be overripe in time, to speed the ripening process, put the bananas in a paper bag and loosely fold down the top. Add an apple or a couple of already very ripe bananas. Your bananas should ripen in just a day or two using this method.

Why do my muffins have flat tops?

Generally speaking, your muffins will come out flat because they are under baked, you used inactive leavening ingredients, or you over mixed your batter.

What makes muffins light and fluffy?

Having typically refrigerated ingredients at room temperate (like eggs/butter/milk) helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light.

Why are my muffins dry?

Common causes of dry muffins are overbaking or overmixing the batter. They can also become dry when they are left in the pan for too long after baking.

Easy Sugar Free Almond Flour Banana Muffins

Easy Sugar Free Almond Flour Banana Muffins that only require one bowl and less than 40 minutes to make! I can't get enough of these gluten free banana muffins and I know you will love them as much as I do! No one will believe that they have zero added sugar.

PREP:
8
MINS
HOURS
COOK:
25
MINS
HOURS
TOTAL:
33
MINS
HOURS
HOURS

Ingredients

  • 3 overripe bananas
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup monk fruit or granulated sweetener of choice
  • 3 cups almond flour
  • Optional: 1/2 cup sugar free chocolate chips

Instructions

  1. Preheat your oven to 350 degrees F and line a muffin tin with muffin liners, set aside.
  2. In a large bowl mash your bananas until smooth, whisk in your eggs until incorporated.
  3. Whisk in your vanilla extract, cinnamon, baking soda, salt, and monk fruit until smooth.
  4. Whisk in your almond flour until smooth and mix in your chocolate chips.
  5. Using a cookie dough or ice cream scoop, fill your muffin liners about 3/4 full with your muffin batter and bake for 25-30 minutes or until a toothpick comes out mostly clean.
  6. Allow to cool for at least 30 minutes and enjoy!

Shop products and ingredients:

Nutrition Facts Per Serving:

Number of servings: 13 | Calories: 193 | Protein: 7 grams | Fat: 14 grams | Net Carbs: 9 grams | Fiber: 4 gram | Sugar: 4 grams |

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