Low Carb Sugar Free Banana Muffins

This recipe is designed to teach everyone how to make easy low carb sugar free banana muffins
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Course: Breakfast, Snack
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6 muffins


  • 1/3 cup almond flour, or gluten free flour of choice
  • 5 TBS vital wheat gluten see notes for gluten free
  • 1 tsp tapioca starch, or gluten free flour of choice
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon, optional
  • 1/2 cup granulated stevia or sweetener of choice
  • 1 large egg, room temperature
  • 2 small bananas, mashed
  • 1/4 cup butter, softened


  • Preheat oven to 350 degrees. Line or spray a 6 cup muffin pan
  • In a medium mixing bowl whisk together almond flour, vital wheat gluten, tapioca starch, baking powder, cinnamon and stevia until fully combined and no lumps in the flour.
  • In a large mixer bowl whisk together butter and egg until fully combined. Add bananas and use a wooden spoon to stir until mixture is smooth
  • Add dry ingredients to wet ingredients and beat on low 30 seconds or until no dry ingredients remain in the bowl. Scrape down sides of the bowl and beat on low 2-3 minutes to fully activate gluten
  • Spoon batter into prepared muffin cups and fill about 2/3 way full. Bake 20-25 minutes or until a tester comes out clean. Let cool in the pan 5 minutes. Eat immediately or let cool completely and store in an airtight container in the refrigerator.
  • You can also make a bigger batch and store in the freezer. If you do this let them thaw on the counter for a few minutes do not thaw them in the microwave. You can warm them for a few seconds in the microwave after they are thawed


For Gluten Free: substitute vital wheat gluten and tapioca starch for 1/3c almond flour. Also bake muffins at 325 degrees and fill muffin cups almost full. Check muffins at 20 minutes

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