These sweet low carb banana blueberry muffins are healthier, simpler, and sweeter than any ordinary muffin, and made in the oven coming out moist and mouthwatering with only 4 ingredients!
I made them several times, experimenting, to achieve the perfect texture and flavor.
These low carb banana blueberry muffins are dairy free, gluten free, paleo friendly, no added sugar and a great dessert bite to satisfy a sweet craving without packing the extra weight and fat.
Not to mention that you will feel much better after eating these and will not have the over-stuffy feeling after eating the ordinary muffin that is loaded with sugar and flour.
These banana blueberry muffins have only 8g of carbs and 4g of sugar per muffin vs. the generic blueberry muffin has over 60g of carbs and 37g of sugar.
The recipe needs the most simplest ingredients
3 medium eggs
3 very ripe bananas
3/4 cup Almond flour
Topping – 1/2 cup of fresh blueberries.
I love to use fresh blueberries, but you can also use frozen or dry blueberries or other berry of your choice. I found that fresh blueberries is what add the great moisture and perfect sweetness/sourness balance to the muffin.
Optional ingredients: 1tsp Vanilla extract.
1tsp baking soda with 1tsp white vinegar to help the muffins rise
Preheat the oven to 350 degrees F (180 Celsius)
Mush very ripe bananas with fork. They will be very easy to mush. Add eggs, almond flour and mix together with fork or you can mix using a hand mixer until the smooth batter. There could be few banana lumps in your batter – no problem!
Spoon the batter into the muffin pan holes about 3/4 full and add blueberries. (About 3-5 blueberries per muffin. The more blueberries the merrier! The more fresh blueberries you add the juicier your muffin will be)
Tip. Experiment with one muffin and add lots of blueberries and see if you like this one.
Bake on the middle rack for 20 minutes. Let cool and start enjoying immediately. They can be stored at room temp. for 3 days. You can also refrigerate them for 7 days.
You can use any muffin pan you have or individual cups. Just spray lightly. In this photo you see I use this silicone muffin pan. I do all my baking in it. I like it because I don’t need to spray and the muffins just pop out of it with ease and perfectly smooth. (Affiliate link above)
I’ve prepared this photo very Pinterest friendly. Go ahead and pin this photo below if you want to save this recipe. This way it will be easy for you to find it
If you have friends that are dairy free or low carb feel free to share this delicious and simple recipe with them. If you make it I would love to know your feedback and please feel free to post photos on my Facebook page or your Instagram and tag #TheBigAppleMama
Nutritional Values (Per 1 muffin with 3 blueberries):
76 calories, 3g fat, 8,4g carbs, 1,6g fiber, 4,3g sugar, 2,8g protein, 133mg potassium and other vitamins and minerals.
Related: If you like these low carb banana blueberry muffins, you will also enjoy these pancakes. Made of same ingredients, only 2 ingredients
Irina is mom of 2, blogger, social media addict, lover of New York, wine and hot wings. On this blog she's passionate to write about natural health and beauty, healthy foods that do not have a ton of ingredients. And whenever she reads about a food, idea or recipe or hears about it from her friends that makes sense to her and inspires her, she will share it!
Latest posts by Irina (see all)
- Watermelon & Pearls of Mozzarella Salad - May 11, 2017
- Detox and Immune Boosting Smoothie - April 26, 2017
- How to make the Best low carb Flourless Broccoli crust pizza - March 10, 2017