After the success I had baking the gluten free soda bread recently, I’m all of a sudden motivated to try more gluten free baking. I found a recipe for low carb/low sugar, gluten free banana bread but was too hungry to wait the full 50 minutes they take to cook. So I modified the recipe to make muffins instead. In only 15 minutes I had moist, sweet muffins! These didn’t last long in my house, but with ingredients like these, you can feel good about eating a few! Another success on the baking front, even according to my gluten eating husband and daughter. Don’t let the healthy description fool you, these are rich and delicious!
Ingredients
3 very ripe bananas, mashed
3 eggs (use 3T ground flax seeds and 6-9T water as an egg substitue to make this recipe vegan – see flax recipe here)
1 tablespoon vanilla extract
1 tablespoon honey
¼ cup oil (**NOTE: I’ve been substituting applesauce for the oil lately and it’s even better!**)
2 cups almond flour
½ teaspoon salt
1 teaspoon baking soda
Preheat oven to 350 degrees. Mix bananas, eggs, vanilla, honey and oil together. In a separate bowl mix almond flour, salt and baking soda. Slowly add dry ingredients to the banana mixture. Scoop batter into a greased muffin tin. Bake for 15 minutes. Use a toothpick to test for doneness. Enjoy!
Katie Jones MS, RD 
My family and I have gone to low carb/low sugar and it was really heard for weekend breakfasts! This recipe is so good and easy, that I make it during the week too! We love it, it freezes well, and we don’t miss my old Banana bread one bit!
So glad you’ve enjoyed the recipe! And good to know it freezes well. I’m all about having healthy foods stockpiled in the freezer to make cooking easier!
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Baked these for 30 minutes and they are still uncooked on the inside. Any suggestions??
Sorry to hear you are having problems with this recipe! I have noticed when I bake these in a traditional oven versus my convection oven that it does take longer but not that much longer! The muffins are quite moist even when done but a toothpick should come out clean. Was your batter overly runny? I unfortunately don’t have an answer for you. Anyone else have this problem??
I used my convection oven and baked them for over an hour. I gave up as they were turning dark brown and were still very raw looking on the inside. I let them cool and realized that they just needed time to settle. Delicious!
Glad it finally worked out and you like them!
What’s a good substitute for the almond flour?
Hi Christy,
You can substitute any other nut flour in a 1:1 ratio. Coconut flour would also work, though it absorbs a lot of water so you would only need about 1/3 the amount of flour that it calls for. You should also be able to try garbanzo bean flour in a 1:1 ratio. I haven’t actually made this recipe using coconut or bean flour so I can’t verify how it turns out. If you decide to try it, please let me know how it goes! Other wheat based and/or gluten free flours like brown rice or sorghum could be substituted but they don’t have the same protein and/or fat content that almond flour does so it would not be a 1:1 ratio. And unfortunately I don’t know the exact ratio. Anyone else know?
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I just made these and they turned out great!! I used maple syrup instead of honey, added a little cinnamon and sugar free chocolate chips!!
Thanks for sharing the recipe, I’ll be using it again in the future for sure! 🙂
I just made these and they are, hands-down, the best low carb muffin I’ve ever had. I subbed 1/4 coconut flour for the almond flour, just because I was low on almond flour. Used the coconut oil but will try applesauce next time to see how that is. Husband declared them as good as bakery muffins and has eaten 3 before they were even cooled. Glad I read the comments, they didn’t look ready, but tested done with a toothpick, so I took them out of the oven. They were perfect. Thanks for the recipe.
Can i sub oat flour for almond flour?
You can substitute a portion of the almond flour with another flour such as oat however I think the texture would be different if you subbed it completely. I often substitute 1/4 of the total flour with sorghum or millet flour and they are great!
Reblogged this on Projeto Mulher Fruta and commented:
Eu deveria estar postando coisas minhas mas, resolvi repostar essa (ok, está em inglês) porque vale a pena. Depois, se eu lembrar, eu edito e coloco em português.
is this for 9 muffins or 12
12 – Depends on how big you make your muffins but I like to make them fairly small since they don’t rise as much as a regular flour muffin.
do you know the carb count?
If you make 12 muffins, using oil then there are 13g total carbs and 3g fiber leaving 10g net carbs. If you use applesauce there are 14g total carbs and 3g fiber leaving 11g net carbs.
Do you know the calorie count for these?
If you make 12 muffins using oil then there are 199 calories per muffins. If you use applesauce there are 163 calories per muffin.
Made these this morning for my son who’s just been put on gluten/dairy free. They taste ok, but have really no banana flavor. Think I did something wrong?
I find overly ripe bananas to be much sweeter and give it more flavor. These are only slightly sweet so I wouldn’t expect them to taste like a traditional banana nut muffin. Hope that helps!
These muffins are awesome!! The whole family loves them 😃 I sprinkled some cinnamon and coconut sugar on the top so it would crisp up a little and cooked for 20 on convection, turning the pan around after 15. These are so yummy!!
These were amazing! I have tried several recipes using almond flour and these were the best! I used 2 bananas because that’s all I had and I added walnuts and raisins to half the batter( for my husband)
They were excellent! Thank you for sharing.
So yummy! So easy!!