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banana chocolate chip muffins (low carb and sugar-

Recipe by
Lynn Dine
Tampa, FL

I am trying to cut back on carbohydrates and sugar in order to keep blood sugar lower, so was looking for breakfast meals/treats to fit into this type of diet. I couldn't find one to fit what I was looking for so looked at several different recipes and then came up with one of my own. This are very good, not exactly like a normal flour muffin, but close enough for my tastes.

yield 9 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For banana chocolate chip muffins (low carb and sugar-

  • 1 c
    blanched almond flour
  • 2 Tbsp
    blanched almond flour
  • 2 Tbsp
    coconut flour
  • 1/4 c
    brown sugar alternative (i used sukrin gold)
  • 1/4 tsp
    salt
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 2 lg
    eggs
  • 2 md
    bananas, ripe and mashed
  • 2 Tbsp
    plain whole milk yogurt (or use sour cream as i did)
  • 1 1/2 Tbsp
    butter, melted
  • 1/2 tsp
    pure vanilla extract
  • 1/4 c
    sugar-free semi-sweet chocolate chips

How To Make banana chocolate chip muffins (low carb and sugar-

  • 1
    Preheat the oven to 350ºF and line muffin (9) pan with paper or foil baking cups.
  • 2
    In a large bowl (I use a gallon size plastic bag), mix together the dry ingredients: flours, salt, and baking soda, baking powder and brown sugar alternative.
  • 3
    In a medium size bowl, whisk together the eggs. Add in the yogurt (or sour cream), melted butter, mashed bananas, and vanilla. Whisk together until combined.
  • 4
    Stir the wet ingredients into the dry ingredients until combined. Fold in the chocolate chips. Divide evenly between the 9 muffin cups, about 3/4 of the way full.
  • 5
    Bake 18-20 minutes until they are nice and golden brown. Enjoy!!!

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