No bananas were harmed or eaten while making these low carb banana muffins, I promise.
As low carb bakers and low carb dieters, we have to get a bit creative when it comes to recipes that have ingredients that are simply not low carb – like the humble banana.
And yes, sure sure, many folks say, well I don’t want that anyway. Yeah ok, I appreciate your willpower but man, I love me a banana muffin or banana bread. Something about it just reminds me of my childhood, my mom, and all things warm and fuzzy, so off we go to make a muffin worthy of a banana lover who can’t eat bananas.
Keto Friendly Chocolate Chunk Banana Muffins
So these wonderful muffins are big and fluffy, popping with chunks of sugar-free chocolate, and ripe banana flavour.
No additional refined sugars were used, or gluten, so you can count these on the menu for many many low carb diets, and gluten-free as well.
Want a Banana Loaf Instead?
This recipe also makes a great loaf and holds together very well (not crumbly), and slices like a dream. So if you have your heart set on a loaf, this recipe will fill that itch. You will want to up the cooking time to 40-50 minutes and be sure to tent your loaf with tin foil halfway through baking to avoid over-browning.
No Bananas in Banana Muffins? What Kind of Sorcery is This?
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Yup, no bananas. I tested a few different options when it came to flavouring these muffins. You can buy banana flavouring at pretty much any grocery store. It works in a pinch. You can also purchase concentrated flavour oils, like banana (and so many others), and they work way better.
But after testing them all, I have to say that the bakery emulsions give the best flavor without going overboard.
What are Bakery Emulsions?
Bakery Emulsions are LorAnn’s version of a flavor extract. They are formulated to be the same strength as an “extract” (1 teaspoon emulsion = 1 teaspoon extract), but instead of the flavor being diluted in alcohol, it is suspended in a water-base.
Why is a water-based suspension better? Water is a more neutral carrier than alcohol – it imparts no additional off-flavors and does not evaporate as quickly when exposed to heat. This allows the flavor to shine through without baking out with heat.
I am not at all sponsored by LorAnn’s but I have to tell you that if you are serious about low carb baking, these LorAnn’s bakery emulsions are a game-changer. You can add so much flavor punch with a teaspoon in virtually anything from puddings to beer (ok don’t add them to beer, but seriously you could if you wanted to).
Since they are water-based, they are not for use to flavour chocolate. For that, you will want a flavour oil.
But I don’t Want Artificial Flavours!
If you don’t like the idea of artificial flavours, I get you. LorAnn’s has a whole list of natural flavours, including banana. It works great in these muffins too.
My only caveat about the flavor oils is to go easy with them. You only need a few drops per recipe as the natural flavour oils are super concentrated.
A bit of information about The Chocolate Chunks
Do you need to use chocolate chunks? Nope! Can you just use sugar-free chocolate chips? You sure can.
If you want to go the extra step and make chunks, it’s super easy. I simply melted my Lilly’s sugar-free chocolate chips with a teaspoon of coconut oil over a double boiler until melted and tossed it into a small square dish. Once the chocolate was firm, I chopped the hell out of it to make my chunks.
You can skip that part if you wish, but honestly, I love the big bits of hidden chocolate that you find in these muffins, it’s like finding chocolate treasure.
What Sweeteners Work Best In This Recipe
Use whatever granular or powdered sweetener you like best for these low carb banana muffins.
I used So Nourished Monk Fruit & Erythoril blend sweetener (which is, by the way, getting harder and harder to find). But any monk fruit, erythritol, allulose, or blend will work just fine.
Surkin makes great powdered erythritol that I personally find has way less cooling sensations vs other brands, but that’s a personal preference.
Liquid sweeteners will throw off the dry to wet ratio so I do not recommend them in this recipe for that reason.
FAQ Baking Tools and Sweetener Questions Answered
A Few Extra Tips And Notes
- Be sure to sift all your dry ingredients to remove lumps and add air into the dry ingredients.
- Make sure you blend the eggs very well before adding the other liquid ingredients.
- Once your liquids are well blended add the sifted dry ingredients and your chocolate chunks (reserve a few chunks, or chips to speckle the tops of your muffins).
- Gently fold the ingredients together. Do not over blend.
- Unlike regular muffin batter, you will want to fill your muffin papers a bit over the top of the paper.
- Use the reserved chocolate chunks to add chocolate specks to the top of the muffins.
Option – Sprinkle some granulated sweetener over the top of the muffins before they go into the oven to add a bit of sugary-like crunch.
Storage & serving suggestions
These low carb banana muffins freeze GREAT! So if you make a batch and don’t want a dozen or so muffins kicking around, you can toss a few in the freezer for another day.
They also make a great on the go breakfast with a hot cup of coffee.
Store them on the counter for up to three days for best freshness and texture.
- 3/4 cup erythritol (powdered)
- 3/4 cup melted unsalted butter
- 6 large eggs
- 2 large egg yolks
- 3/4 cup almond milk
- 2 tsp apple cider vinegar
- 3 cups finely ground almond flour
- 3/4 cup coconut flour
- 1 Tbsp baking powder
- 1 tsp Xanthan gum powder
- 1 Tbsp Vanilla
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 tsp Banana Bakery Emulsion
- 1 cup Lilly's Milk Chocolate (Or Dark) Sugar-Free Chips
- 1 tsp coconut oil
Sugar-free Chocolate Chunks
- In a double boiler, melt sugar-free chocolate chunks with coconut oil and stir until completely melted.
- Pour melted chocolate into a small bowl, or mold and allow to cool completely.
- When the chocolate is completely cooked and hardened, use a sharp knife, and chop into chunks. Set aside.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a muffin pan with cupcake liners.
- Sift together the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and salt into a medium-size bowl. Set aside.
- Blend eggs and yolks in a bowl with a hand mixer, or whisk until the eggs are very light yellow and frothy. Set aside.
- In a large bowl or stand mixer, beat the melted unsalted butter and erythritol until the mixture is creamy and blended. With the mixer at low speed, drizzle in the almond milk, vanilla, apple cider vinegar, banana bakery emulsion, and egg mixture.
- Add the dry ingredients and chocolate chunks (reserve a few chunks for the top of the muffins) into the wet ingredients and fold gently until completely blended.
- Fill the paper muffin cups all the way to the top and speckle the muffins with the reserved chocolate chunks.
- Bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove from muffin tins and place them on a cooling rack until completely cooled.
- Xanthan gum is used to replace gluten in this recipe. The Xanthan gum gives structure and stability to the muffin. Without it, the muffins will be crumbly and will fall apart.
- Apple cider vinegar is used to help give the leavening agents an extra lift. The flours we use in low carb baking are very heavy, and that baking powder needs a little bit of help. You do not taste the apple cider vinegar in this recipe once the muffins are baked.
- You cannot sub out the coconut flour for almond flour, or almond flour for coconut flour in this recipe. Both flours react differently to moisture.
- You can make this recipe into a loaf if you wish. Be sure to add a piece of parchment paper to the bottom of a well-greased loaf pan. You can fill the pan all the way up to 3/4 full. Bake for 40-50 minutes. The loaf is done when a toothpick inserted into the center of the loaf comes out clean. To avoid over-browning of your loaf, wrap the outside of the pan in an extra layer of tin-foil, and halfway through baking add a loose tent of tin foil over the top of the loaf.
- Prep time is 40 minutes to take into account the hardening of the melted chocolate chunks. If you use chocolate chips, this prep time is not required.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 129mgSodium: 192mgCarbohydrates: 14gNet Carbohydrates: 6gFiber: 8gSugar: 2gProtein: 10g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.