Low Carb Banana Chocolate Chip Muffins (Gluten Free)

Low Carb Banana Chocolate Chip Muffins (Gluten Free) Recipe from That Vibrant Life
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Low Carb Banana Chocolate Chip Muffins (Gluten Free)

  • Author: Jessica Parker
  • Yield: 12 1x

Description

I LOVE banana bread! In fact, before I started following a ketogenic protocol I was always making it. I would make several loaves or a bunch of muffins and keep the extras in the freezer. I always made sure to make them “healthy”. Of course for a long time that meant “low fat”! Oh how times have changed!! While these yummy muffins are low carb (about 15 net carbs per muffin), they are a little too high in carb to be considered KETO (unless you’re not having hardly any carbs in the rest of your day!).

If you would rather do something a little more paleo, you can for sure substutite something like honey or coconut sugar for the sweetener. Just be sure to adjust the amount as needed!

Enjoy!


Ingredients

Scale
  • 1 Over Ripe Banana
  • ½ cup Butter, melted (I use grass fed)
  • 3 tbsp Coconut Oil, melted
  • 4 Eggs
  • 1 tsp Vanilla Extract
  • ⅔ cup Almond Flour
  • ⅓ cup Coconut Flour
  • ½ tsp Salt
  • ½ cup Keto friendly sweetener like Erythritol (or sweetener of choice, just adjust amount as needed)
  • 1 tsp Baking Powder
  • ½ cup Chocolate Chips (I use Lily’s brand as they are sweetened with stevia) OR you could use chopped nuts

Instructions

  1. Preheat oven to 325 F and prepare muffin tin with paper liners.
  2. Mash banana in medium sized bowl then add all wet ingredients and combine well.
  3. Combine dry ingredients (aside from chocolate chips) in a separate bowl.
  4. Blend wet and dry ingredients together with a mixer. Stir in chocolate chips.
  5. Divide batter amongst the 12 muffin tin cups.
  6. Bake in oven for about 30 minutes or until muffins start to turn golden brown.

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