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The Juiciest and Moist Low Carb Banana Blueberry Muffins

02/24/17 | In My Kitchen, Low Carb Recipes, What's Cooking

        These 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! Keto friendly.
4-Ingredient Low Carb Paleo Gluten free Very Moist Blueberry muffin
       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 and keto 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. Ha!
4 ingredient Juicy Blueberry Muffins
 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
Preparation method: (See easy no fail video posted below)
Preheat 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.
4-Ingredient paleo friendly gluten free very moist blueberry muffins
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. Please 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 later if you’re not baking these right now.
4-Ingredient low carb banana blueberry muffins. Gluten free. Paleo friendly. No added sugar

See these muffins video in action for easy no fail results. This vid is actually made by my son for his school “Healthy recipe” project for Health subject and he got a good grade too.


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

uicy and Low Carb Blueberry muffin

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
delicious pancakes - only 2 ingredients!
Enjoy!
4.0 from 6 reviews
The Juiciest and Moist Low Carb Banana Blueberry Muffins
 
Save Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Dessert/Low Carb
Cuisine: Any
Serves: 12
Ingredients
  • 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
Instructions
  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.
3.5.3229
  • Author
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Irina
Irina
Irina is a NYC area food blogger and recipe developer, loves to cook, travel and entertain. Follow her blog and enjoy her tips on Food & Travel, Lifestyle & Healthy delicious recipes.
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Comments | 64 comments

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    Rate this recipe:  

  1. Rita says

    February 24, 2017 at 6:27 pm

    This looks delicious. And so easy to make.. Can’t wait to try them this weekend. Thanks for posting this. Love your recipes

    Reply
  2. Sue says

    February 25, 2017 at 12:46 pm

    How long do you bake the muffins?

    Reply
    • Helen Laramee says

      February 25, 2017 at 7:21 pm

      How long do you bake the muffins for?

      Reply
      • Irina says

        February 25, 2017 at 10:35 pm

        Bake them for 20 minutes

        Reply
    • Irina says

      February 25, 2017 at 10:32 pm

      Hi Sue, Fixed! Bake them for 20 minutes

      Reply
  3. Sarah says

    February 26, 2017 at 9:31 pm

    Nutritional values? Thanks!

    Reply
    • Irina says

      February 26, 2017 at 11:16 pm

      Thanks for reminding! Added and post updated.

      Reply
  4. barb. says

    March 1, 2017 at 11:33 am

    Made these and they came out great – used unbleached almond flour and it is fine. I would add a
    little ‘flavor’ to pump these up a bit – orange peel; cinnamon; etc. They are truly sweet and the
    berries do add a nice tart balance. Keep on tweaking so we continue to get such goodies – appreciate your working so hard!

    Reply
    • barb. says

      March 1, 2017 at 11:48 am

      A dash of salt says my husband! 🙂

      Reply
    • Irina says

      March 1, 2017 at 12:53 pm

      HI Barb, Glad you liked these. And thank you for empowering comment and great suggestion like adding an orange peel, cinnamon and dash of salt. These would be fantastic to pump the flavor

      Reply
  5. Nancy Marinier says

    March 23, 2017 at 11:34 am

    Could I use rice flour instead of almond flour?

    Reply
  6. Samantha says

    March 29, 2017 at 1:13 pm

    How many muffins does this recipe make? (Approximation is fine.)

    Reply
    • Irina says

      March 29, 2017 at 2:02 pm

      Hi Samantha, this recipe makes 12 standard size muffins

      Reply
  7. Lindsey says

    April 26, 2017 at 3:47 pm

    Could I use coconut flour instead?

    Reply
    • Irina says

      April 28, 2017 at 11:30 pm

      Hi Lindsey, Absolutely. I would suggest 1/4 cup to start to see the consistency.

      Reply
  8. D says

    May 10, 2017 at 11:18 am

    I just found your site & cant wait to try some of your recipes.

    Reply
    • Irina says

      May 11, 2017 at 2:03 pm

      Thank you! Please let me know which one you tried and which one you liked?

      Reply
  9. Tammy says

    May 14, 2017 at 3:20 pm

    We made the cloud bread today. Yummy! I am going to make the blueberry muffins next. Thanks!

    Reply
  10. Jayme says

    May 18, 2017 at 8:15 am

    Mine came out a little greasy, they don’t really have a normal muffin consistency – is that typical? I also made mini muffins bc my son has one each morning before daycare, so maybe I should have cooked them longer. Thanks for posting great healthy recipes! I feel much better giving my son these muffins everyday instead of traditional muffins!! Do you know if they freeze well??

    Reply
    • Irina says

      May 18, 2017 at 5:35 pm

      HI Jayme,
      No, they should not come out greasy, but reg. muffin consistency. If you add more fruit, they will be more moist. Did you bake them according to recipe? How long?

      Reply
      • Jayme says

        May 18, 2017 at 10:09 pm

        Ah, that’s probably the issue – I put three blueberries per mini muffin. I’ll cut it back to 1.5 blueberries next time. They taste amazing even with the different consistency! I think I cooked them for like 13 minutes? Maybe15? But again, it was mini muffins so I did it for less time… and most importantly my son likes them!!

        Reply
  11. linda jenkins says

    June 29, 2017 at 6:09 pm

    Can you make the muffin with applesauce instead of bananas?

    Reply
    • Irina says

      June 30, 2017 at 2:18 pm

      Hi Linda, I haven’t made it with apple sauce. I’m thinking definitely yes and it should be delicious! Would you mind trying and let me know how it come out? Feel free to post your photo and feedback on my Facebook page

      Reply
  12. Stephanie says

    September 1, 2017 at 3:00 pm

    Can regular flour work. Almond flour is very expensive

    Reply
  13. jason says

    September 27, 2017 at 7:59 pm

    my comment

    Reply
  14. Christina says

    October 7, 2017 at 2:31 pm

    Would these work with only egg whites?

    Reply
  15. Sandi B says

    December 1, 2017 at 6:14 pm

    Can I use regular flour? (That’s what I only have) If I use regular flour do I have to add anything else?

    Reply
  16. Vivian says

    January 30, 2018 at 6:45 pm

    Hi, can I use flax meal instead of almonds flour? If so, how much should I use? Thanks!!

    Reply
    • Irina says

      January 30, 2018 at 11:32 pm

      Hi Vivian, I have not used Flax meal yet. I would stick to almond flour for a good texture. If you must use flax, I would add 2 tablespoons at first… Either way please let me know how they come out..

      Reply
    • Jennifer says

      February 2, 2018 at 2:36 pm

      I was going to ask the same thing! 🙂

      Reply
  17. Linda says

    February 9, 2018 at 1:48 pm

    I used almond meal. Is that the same thing?
    Mine were missing that fluffiness. If I used the right stuff then it needs baking soda or something!

    Reply
    • Irina says

      February 9, 2018 at 11:04 pm

      Hi Linda, Yes, use almond meal, it’s the same thing. And add half a teaspoon to a teaspoon of baking soda. They will come out fluffy

      Reply
  18. Nicole says

    April 8, 2018 at 4:47 pm

    Omg this is sooooo good!!! I added a little bit of tumeric as well! Even my 2 year old loves this! Thank you!

    Reply
    • Irina says

      April 8, 2018 at 11:00 pm

      Wow adding turmeric is a brilliant idea! So glad you enjoyed…

      Reply
  19. Savannah says

    May 17, 2018 at 12:25 am

    These tasted good however they fell a part!? It’s so moist that the muffin doesn’t want to hold its shape even. Do you think I needed more almond flour?

    Reply
    • Lisa says

      May 18, 2018 at 1:33 am

      I made these today and same thing. Tasted great but so so moist that they crumbled.

      Reply
  20. Michelle says

    May 31, 2018 at 5:04 pm

    I only buy large eggs, should I just use 2? Or double the recipe and use only 4 large? Not sure how to convert!

    Reply
    • Irina says

      June 6, 2018 at 4:11 pm

      I think it’s a good idea.. why don’t you try to use 2 large eggs and please let me know how it came out?
      This shouldn’t ruin the recipe…
      Thank you

      Reply
  21. Breanne says

    June 14, 2018 at 11:10 pm

    I can’t wait to make these! Can I use white distilled vinegar for “white vinegar”?

    Reply
  22. Jo says

    June 30, 2018 at 8:33 pm

    I used vanilla greek yogurt and they came out very great. Still not that sweet, but I don’t want them that way. These are perfect! I will definitely make them again.

    Reply
  23. Lizzy says

    October 13, 2018 at 10:45 pm

    Can I use regular flour instead of almond flour and if so would I use plain or self raising?

    Reply
    • Irina says

      October 17, 2018 at 4:23 pm

      If you’re not lowcarbing, yes you can definitely use a regular flour or self rising flour, they would even rise better… use 1/2 cup to start…
      Good luck

      Reply
  24. Jamie says

    January 22, 2019 at 9:29 pm

    Can you substitute the white vinegar with apple cider vinegar?

    Thanks!

    Reply
    • Irina says

      January 24, 2019 at 3:36 pm

      Yes you absolutely can…I’m not sure if it’ll leave a mild taste, but give it a try

      Reply
  25. Heidi says

    February 27, 2019 at 6:38 pm

    I baked mine with adding the optional ingredients. They were so eggy and not vey sweet or tasty really. Rather disappointing. Maybe I will try honey in them and cut out an egg and add more flour??? Not sure if I will even go to that extent.

    Reply
    • Irina says

      February 27, 2019 at 10:42 pm

      Sorry they were not too sweet for your liking… perhaps add extra honey or sugar … taking out couple of eggs and adding more flour is a good idea!

      Reply
  26. Vanyda says

    July 20, 2019 at 8:59 am

    Mine sunk in the middle and took over 30 min to bake. What did I do wrong? The only thing I can think of is I used three large eggs and not 3 medium eggs. I did use the baking soda and vinegar but it was a flop.

    Reply
    • Irina says

      July 20, 2019 at 4:05 pm

      Not sure what happened or if anything to do with large eggs.. perhaps raise the temperature by 25-50 degrees and see if improved… good luck

      Reply
  27. Bonnie Weston says

    September 24, 2019 at 11:02 am

    made this as a bread was very good and moist . baked for 50 to 60 mins. added nuts also. will definitely make again.thanks for the recipe. Bonnie

    Reply
    • Irina says

      September 24, 2019 at 2:09 pm

      Hi Bonnie… I’m so glad that you enjoyed it..
      I love adding nuts too..!

      Reply
  28. MICHELLE L PROCTOR says

    April 6, 2020 at 10:29 pm

    Just made these muffins. I added vanilla and baking soda. After I sprayed the muffin pan I put a little brown sugar (Swerve brand- no sugar) on the bottom before I poured in the batter. Super yummy! Thanks for the recipe!!!

    Reply
    • Irina says

      May 13, 2020 at 2:11 pm

      Great idea with Swerve. Very delicious!

      Reply
  29. Michelle says

    May 6, 2020 at 10:00 am

    We cooked ours for 10 minutes longer than the time in the recipe but they were still very mushy. Tasted good still but they didn’t feel all the way cooked. They were very very wet. Any ideas why this happened and how to fix it?

    Reply
    • Irina says

      May 6, 2020 at 10:04 am

      They come out very moist and juicy.. once they sit for couple of hours they turn out more solid… they are definitely cooked ? or you can add less or no blueberries.. they add moisture…enjoy ?

      Reply
  30. Kim says

    February 1, 2021 at 8:36 pm

    Hi! I found this recipe about a year ago when I started weight watchers. I use egg whites instead of whole eggs it’s lower points for me. I do add the baking soda and vinegar trick as they do not rise very much without it. They do seem to have a little gooey texture I’m thinking it might be because of the egg whites but that’s OK they are super yummy. My only question is, I finally watched a little video that you have linked to it and it sounds like someone is saying add the baking powder and I’ve looked over your recipe multiple times and I don’t see baking powder in the ingredients. I read through all the comments and now I think I’m crazy ? no one else has asked about that…I would appreciate any input!

    Reply
    • Irina says

      February 1, 2021 at 10:14 pm

      Hi Kim, I just rewatched the video.
      My 12 y.o son recorded the video for his science project and yes, he mentions baking powder, but actually he meant to say baking soda. I apologize for the confusion. Although I don’t see why adding baking powder would hurt the recipe. I would add 1/2 teaspoon. If you try it next time, please let me know how they came out.Thank you for reaching out and for your comment

      Reply
  31. Ambe Goldstein says

    April 26, 2022 at 10:25 am

    Tasty,,,these were unbelievable . Great simple recipe. no sweetener after taste as no sweetener….great. first almond flour recipe that I have found not heavy Really good. thanks

    Reply
    • amber says

      April 26, 2022 at 10:26 am

      Just trying to send star rating…it is a 5

      Reply
      • Irina says

        April 26, 2022 at 11:05 pm

        Thank you so much for the rating!

        Reply
    • Irina says

      April 26, 2022 at 11:05 pm

      So glad you enjoyed it. My favorite too!

      Reply

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Hello & welcome! I'm Irina, the “face” behind DailyYum.com and the author of the air fryer cookbook! Busy mom, and lover of quick, easy, and delicious meals. I do my best to lead happy & healthy life. Here you'll find Easy low carb and keto friendly recipes, Air Fryer recipes, healthy & fit guides and more.
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