The Juiciest and Moist Low Carb Banana Blueberry Muffins
Prep time
Cook time
Total time
Recipe type: Dessert/Low Carb
Cuisine: Any
Serves: 12
  • 3 medium eggs
  • 3 very ripe bananas
  • ¾ cup Almond flour
  • Topping – ½ cup of fresh blueberries.
  • Optional: Vanilla Extract
  • Optional: 1tsp baking soda with 1tsp white vinegar to help the muffins rise
  1. Preheat the oven to 350 degrees F (180 Celsius)
  2. 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!
  3. Spoon the batter into the muffin pan holes about ¾ 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)
  4. Tip. Experiment with one muffin and add lots of blueberries and see if you like this one.
  5. 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.
Recipe by Daily Yum at