Banana Bread Muffins Low Carb Low Sugar
Banana bread is believed to have originated in the United States during the Great Depression when resourceful home cooks found ways to use overripe bananas.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 11.
Ingredients
- 2 piece Ripe bananas
- 1 cup Almond flour
- 2 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 1 pinch Salt
- 2 piece Eggs
- 2 tablespoon Coconut oil
- 1 teaspoon Vanilla extract
- 2 tablespoon Stevia or sweetener of choice
- 1/4 cup Chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
- In a large bowl, mash the ripe bananas until smooth.
- Add almond flour, coconut flour, baking powder, cinnamon, and salt. Mix well.
- In a separate bowl, whisk together eggs, coconut oil, vanilla extract, and sweetener.
- Pour the wet ingredients into the banana mixture and stir until well combined.
- Fold in the chopped walnuts.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 15g5%
- Sugars 4g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.