Banana Chocolate Chip Muffins
SERVINGS: 12 | DIFFICULTY: Easy
COST
$6.20 per recipe
$0.52 per serving
NUTRITION
Calories 153
Fat 1.7 g
Protein 5.1 g
Net Carbs 6.67 g
HEALTH BENEFITS
These muffins are high in flavor and nutrients but low in carbs! This recipe is very adaptable and can be made keto, paleo, and dairy-free by just swapping out a few ingredients.
A HEALTHY BREAKFAST, SNACK, OR DESSERT
Believe it or not, I make breakfast every weekday morning…just not in the morning.😉I usually make breakfast 4-6 times a month, which feeds Justin and my kids every day for over a month. How and why do I do this? Let me explain. First off, the 8 of us in this house all leave at different times of the morning. Sometimes it is the difference between 5:00 a.m. to 8:00 a.m. Don’t get me wrong, I love the kitchen but not at 5:00 a.m!
To simplify my weekday mornings, I batch bake all my breakfast foods. In my freezers, I almost always have egg sandwiches, breakfast burritos, low carb waffles, grain-free granola, cooked sausage, smoothie packages, and these delicious Banana Chocolate Chip Muffins. Justin and the kiddos all know where to find these foods, and they can all help themselves, which leaves me to enjoy my “slow” mornings guilt-free. Saturday & Sunday’s we do try to eat as a family, with more of a fresh, made to order style breakfast/brunch.
LOW-CARB AND FULL OF FLAVOR
Bananas are not considered to be low-carb or keto-friendly. Something you need to keep in mind is that sometimes it is not the food that is the issue, it is the dose. A banana can have up to 26 grams of carbohydrates and a regular sugar-filled banana muffin can have anywhere from 30-60 grams of carbohydrates per muffin! YIKES!
These muffins only contain 6 grams of carbohydrates due to the small amount of banana in each muffin. So put your worries aside because 6 grams of carbohydrates are considered very low-carb and keto-friendly! 😅
SIMPLE TIP TO SAVE YOU TIME AND MONEY
At my local grocery store, they sell their over-ripe bananas at a VERY discounted price. When I see them on sale, I stock up. I take the bananas home, peel them and weigh them according to each of my banana recipes. For this recipe, I will weigh 10 ounces of peeled bananas, place them in a freezer bag, label and put them in the freezer.
When I am ready to make my banana chocolate chip muffins, I take out my bananas 2 hours ahead of time. I have forgotten to take them out before, so I defrosted them in the microwave, which works well, too.
Saving time and money is something that can get me very excited! 😀
EASY TO MAKE AND EASY TO SWAP OUT INGREDIENTS SO THEY ARE PERFECT FOR YOU
2 overripe bananas mashed (10 ounces for 2 bananas)
2 large eggs
⅓ cup smooth almond butter
⅓ cup Swerve Granular (coconut sugar if paleo)
½ tsp pure vanilla extract
1 cup blanched almond flour
2 tbsp coconut flour
1 tsp baking powder
¼ tsp baking soda
⅛ tsp Real Salt
½ cup Lily's Milk Chocolate chips (Enjoy Life Chocolate Chips if Paleo and Dairy-free)
Preheat your oven to 350 degrees F. Line 12 muffin tins with paper muffin liners or these muffin silicone molds; lightly grease the papers or molds, and set aside.
In a medium-sized mixing bowl, add your bananas, eggs, almond butter, Swerve Granular (coconut sugar if paleo), and vanilla extract. Beat with a handheld mixer until smooth and creamy. Keep in mind that it makes a huge difference in the ripeness of the bananas. If they are not over-ripe, your muffins will be on the dry side. I like my bananas good and brown.
Add in your almond flour, coconut flour, baking powder, baking soda, and salt. Mix again until everything is well incorporated. Stir in the chocolate chips using Lily’s Milk Chocolate unless you are paleo or dairy-free. I would then suggest using Enjoy Life Chocolate Chips.
Using the large cookie scoop, scoop the batter into regular-sized muffin tins lined with papers or molds, dividing the batter evenly. Gently tap the pan so the batter evens out in the muffin pan.
Bake at 350 degrees F for 20-24 minutes or until the muffins test done. To test the muffins, I gently press on the top of the muffin. If they don't spring back, the muffins are not done baking. If they feel springy on the top, then they are done. Do not over bake.
Store in an air-tight container at room temperature for up to 4 days or put them in the freezer for a quick and easy breakfast, snack or dessert! I love to warm mine up in the microwave and add a slab of Kerrygold Butter. Yum!
Banana Chocolate Chip Muffins
Ingredients
- 2 overripe bananas mashed (10 ounces for 2 bananas)
- 2 large eggs
- ⅓ cup smooth almond butter
- ⅓ cup Swerve Granular
- ½ tsp pure vanilla extract
- 1 cup blanched almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp Real Salt
- ½ cup Lily's Chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line 12 muffin tins with paper muffin liners, lightly grease the papers, and set aside.
- In a medium-sized mixing bowl, add your bananas, eggs, almond butter, Swerve Granular, and vanilla extract. Beat with a handheld mixer until smooth and creamy.
- Add in your almond flour, coconut flour, baking powder, baking soda, and salt. Mix again until everything is well incorporated. Stir in the chocolate chips.
- Using the large cookie scoop, scoop the batter into regular-sized muffin tins lined with paper, dividing the batter evenly.
- Bake at 350 degrees F for 20-24 minutes or until the muffins test done. To test the muffins, I gently press on the top of the muffin. If they don't spring back, the muffins are not done baking. If they feel springy on the top, then they are done. Do not over bake.
- Store in an air-tight container at room temp. These freeze well.
- *The ripeness of the bananas does alter the recipe. If your bananas are not ripe enough, your muffins will be dryer than if you use over-ripe bananas
Calories
153Fat (grams)
11Fiber (grams)
3.7Net carbs
6.67Sugar (grams)
3.8Protein (grams)
5.1