Easy banana muffins
There is nothing like a hot muffin, right out of the oven! These easy banana muffins are low carb with no sugar added! They are made with almond flour and lily’s chocolate chips.
I will be the first to admit I am a cook, not a baker. But, I have a little girl who LOVES to help mommy in the kitchen and for some reason, I feel like baking is easier to get her involved with. So every weekend, we bake something and my girl LOVES her some easy banana muffins! I am always trying new recipes I find because while my husband and I are low carb, obviously my daughter is not. Luckily she has adapted to the texture of almond flour and that’s what we use in all of our baked goods now. Since this recipe doesn’t call for any granular sugar we can all eat it and I don’t have to add in powdered artificial sweetener (which I really don’t like and my daughter REALLY doesn’t like). So far, liquid stevia drops have been ok for all of us, flavor wise, so these muffins are a big hit in my house.
Can you substitute brown sugar for white sugar in baking?
You can but it is good to note that it does not make them any more healthy for you. You can do a 1 to 1 substitute with most recipes: 1 cup of white sugar equals 1 cup of brown sugar. Brown sugar does contain molasses. This can change the texture and the flavor of what you are baking but the sweetness with be the same. We use a few different sugar alternatives in our home. I will be honest, they are not my favorite but I have grown to expect their taste. We use Monkfruit and Swerve in our most of our muffins and in most of our baking. This is a taste my daughter does not like so I still use regular white sugar sometimes. Since she’s so picky, I’d rather see her eat a muffin made with almond flour and real sugar then no muffins at all. Plus, she loves bananas so this is an easy, go to, breakfast/snack for her to have around.
How long will muffins last in the refrigerator?
When you have fresh baked muffins, they will keep for about 1 week in the fridge. If you have the muffins properly stored, they can last about 1 to 2 days at a normal room temp on your counter top. I have had muffins on my counter longer but it just depends. If it’s humid they won’t last as long. Just be sure to check for mold if you’re going over 3 to 4 days with leaving them out. They don’t last very long on our counter! Little sneaky fingers come in all day and grab them.
How long do I have to wait for muffins to cool down?
When you take them out of the oven, let the muffins stay in the tin baking pan for about 5 minutes. Try to remember to set a timer because if they stay in to long they will begin to sweat and the muffins can get soggy. I know it is hard to wait, but if you take them out of the liner to soon, the muffins will stick to the liner and then you are loosing part of the yummy goodness! Now one wants to get caught eating muffin crumbs directly off the liner, am I right? 😉
Can you freeze homemade banana muffins?
Once you’ve baked your muffins you have to let them cool completely. Then you can place your muffins on a baking sheet and pop them in the freezer for around 2 hours. After the muffins have completely frozen you can place them into freezer-safe bags or containers. If you put the muffins in bags or containers before the freezing-baking sheet step, they will stick together and it’s just no fun to have a clump of muffins!
How do you thaw frozen bananas?
Take your bananas out of the freezer and let them set for about 5 minutes on the counter. Use a knife and remove the peel, place the bananas on a plate. You can then let the bananas thaw at room temperature before using them for baking. It could take a while, 2 hours maybe. If you want to speed this up a bit you can microwave the bananas for about one to two minutes. You don’t want to put hot bananas into your mix thought, so even after they are microwaved, let them sit on the counter for a few minutes. Gathering all of you other ingredients and getting them in the food processor should be long enough.
How long does it take to bake banana muffins?
I bake my banana muffins in a preheated oven for 30 to 40 minutes. I make sure to poke a toothpick in the center to make sure it comes out clean. The ones pictured here were in a little to long so they turned out a tad dark. They still tasted great though! I put 30 minutes on the recipe below because that’s how long I would bake these in my oven, but all ovens are different!
How many cups is 3 large bananas?
Equivalent Measurements for bananas:
1 3/4 cup mashed = 3 or 4 bananas
1 cup, sliced = 1 large banana
Easy Banana Muffins
I really hope you’re able to snuggle up with a loved one and taste these muffins sometime. They are very filling and very satisfying. Plus, you can feel guilt free knowing they are super low carb and lower in sugar.
Enjoy!
Easy banana muffins
There is nothing like a hot muffin, right out of the oven! These easy banana muffins are low carb with no sugar added! They are made with almond flour and lily's chocolate chips.
Ingredients
- 2 cups almond flour
- 3 medium soft bananas
- 6 eggs
- 2 tbsp coconut oil
- 2 tsp vannilla ext
- 2 tsp baking powder
- 1/2 tsp salt
- 6 drop liquid stevia
- 1/2 cup chocolate chips
Instructions
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Preheat your oven to 350 degrees F.
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Line your muffin tin with liners.
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Combine all of the ingredients (excluding the chocolate chips) in a blender or food processor. Blend until combined.
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Scoop the batter into each muffin liner. Only fill the liner about half to 3/4 of the way full.
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Sprinkle about 1 tbsp of chocolate chips on top of each muffin.
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Bake the muffins for about 30 minutes, or until golden on top.
