Low Carb Banana Chocolate Chip Muffins

Fall is almost upon us and I am so not ready to see summer go just yet. So let’s just ease our way into cozy season with these low (er) carb banana chocolate chip muffins

They’re super easy to throw together and only require a few basic ingredients you probably already have in your cabinet

Ingredients: Low Carb Banana Chocolate Chip Muffins

Almond Flour – This low carb flour is the base for these chocolate chip muffins

All Purpose Flour – I add a few tablespoons of all purpose flour to these muffins for a lighter, fluffier interior

Protein Powder – We’re using unsweetened whey protein concentrate to keep the carb count low and improve the texture of these muffins

Baking Powder – Leavening for the muffins

Baking Soda – Reacts with the Greek yogurt for an even fluffier interior

Kosher Salt – Enhances the flavors in the muffin batter

Ripe Bananas – Yellow spotty bananas provide some sweetness and delicious banana flavor to the muffins

Granulated Monk Fruit – Sweetens the muffin batter

Egg – Gives structure to the muffins

Butter – Adds rich buttery flavor

Vanilla Extract – For flavor

Greek Yogurt – Adds moisture

Tips for Baking Low Carb Muffins

Baking with gluten free flours (like almond flour) is different than baking with regular wheat flour. Follow my top tips to get the best results with your muffins

• Use a Scale: Switching from measuring cups to a scale may seem like a hassle, but measuring ingredients by weight is far more accurate when baking.

I find a scale to be especially important when baking with gluten free flours because they don’t contain the same properties as regular wheat flour (like gluten). This means every drop of extra moisture in the batter runs the risk of ruining your bake.

• Room Temperature Eggs: The wet ingredients combine a lot better when they’re all around the same temperature. If you’re using eggs straight from the fridge sit them in warm water for 5 minutes or so to get them closer to room temp before using in the recipe.

• Mix The Batter Twice: I want to harness the power of gluten (the stretchy protein in all purpose flour) from the tiny amount of wheat flour in this recipe, so mix the batter for one full minute before you add the Greek yogurt.

First Mix: Combine The Dry ingredients with the wet ingredients (everything except the yogurt). Then whisk by hand for one full minute. This activates the gluten to give more structure to the muffins

Second Mix: Add the yogurt and quickly whisk to incorporate. The Greek yogurt will react with the baking soda immediately to create lots of little bubbles in the batter

• Gently Fold in the chocolate chips: You don’t want to pop all of the beautiful bubbles you just created so don’t overmix at this point!

• Rest The Batter: This gives the batter a chance to develop more flavor and fully hydrate the flour before baking. This results in fluffier, more flavor forward muffins

F.A.Q. Banana Chocolate Chip Muffins

How Long Are They Good For? These muffins can be kept at room temperature in an airtight container for 2-3 days

After that any leftovers can be frozen for 2-3 months

Can I Use a Different Sweetener? Any granulated sweetener can be used. Just keep in mind alternative sweeteners may react differently in the recipe.

I specifically do not recommend allulose as it can burn quickly and create an under baked texture

For the lovelies that want it, nutrition info is located below

Nutrition Info

Each Muffin Contains: ~ Net Carbs 10g ~ Protein 9g ~ Fiber 5g ~ Calories 282

Alrighty! We’ve gone over all of the important information for making these muffins.

If you have any other questions feel free to send me a quick message on IG or comment on the blog post, Now let’s get baking!