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.
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!
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.
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.
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
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
Enjoy!
The Juiciest and Moist Low Carb Banana Blueberry Muffins
Prep time
Cook time
Total time
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
- 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 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)
- 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.
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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This looks delicious. And so easy to make.. Can’t wait to try them this weekend. Thanks for posting this. Love your recipes
How long do you bake the muffins?
How long do you bake the muffins for?
Bake them for 20 minutes
Hi Sue, Fixed! Bake them for 20 minutes
Nutritional values? Thanks!
Thanks for reminding! Added and post updated.
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!
A dash of salt says my husband! 🙂
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
Could I use rice flour instead of almond flour?
How many muffins does this recipe make? (Approximation is fine.)
Hi Samantha, this recipe makes 12 standard size muffins
Could I use coconut flour instead?
Hi Lindsey, Absolutely. I would suggest 1/4 cup to start to see the consistency.
I just found your site & cant wait to try some of your recipes.
Thank you! Please let me know which one you tried and which one you liked?
We made the cloud bread today. Yummy! I am going to make the blueberry muffins next. Thanks!
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??
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?
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!!
Can you make the muffin with applesauce instead of bananas?
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
Can regular flour work. Almond flour is very expensive
my comment
Would these work with only egg whites?
Can I use regular flour? (That’s what I only have) If I use regular flour do I have to add anything else?
Hi, can I use flax meal instead of almonds flour? If so, how much should I use? Thanks!!
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..
I was going to ask the same thing! 🙂
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!
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
Omg this is sooooo good!!! I added a little bit of tumeric as well! Even my 2 year old loves this! Thank you!
Wow adding turmeric is a brilliant idea! So glad you enjoyed…
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?
I made these today and same thing. Tasted great but so so moist that they crumbled.
I only buy large eggs, should I just use 2? Or double the recipe and use only 4 large? Not sure how to convert!
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
I can’t wait to make these! Can I use white distilled vinegar for “white vinegar”?
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.
Can I use regular flour instead of almond flour and if so would I use plain or self raising?
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
Can you substitute the white vinegar with apple cider vinegar?
Thanks!
Yes you absolutely can…I’m not sure if it’ll leave a mild taste, but give it a try
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.
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!
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.
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
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
Hi Bonnie… I’m so glad that you enjoyed it..
I love adding nuts too..!
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!!!
Great idea with Swerve. Very delicious!
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?
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 😉