Low Carb Banana Chocolate Chip Muffins
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 use a few basic ingredients you already have in your cabinet.
Servings: 6 Muffins
Equipment
- Bowl, Whisk, Cookie Scoop, Muffin Pan
Ingredients
- 1/4 Cup Greek Yogurt ~ 50g
- 1 1/4 Cup Almond Flour ~ 125g
- 2 Tbsp All Purpose Flour ~ 20g
- 2 Tbsp Protein Powder ~ 10g
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 1/2 Cup One Ripe Banana ~ 122g
- 1/4 Cup Granulated Monk Fruit ~ 50g
- 1 Large Egg ~ 54g
- 3 Tbsp Melted Butter ~ 42g
- 1 tsp Vanilla Extract ~ 5g
- 1/4 Cup Chocolate Chips ~ 50g
Instructions
- Measure out 1/4 cup Greek yogurt. Set aside to use later
- In a large bowl combine dry ingredients. Whisk and set aside
- In another bowl mash banana, and add the remaining wet ingredients (granulated sweetener, room temperature egg, melted butter, and vanilla)Whisk to combine
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk for one full minute.
- Quickly whisk in the Greek yogurt. Be careful not to overmix at this point.
- Gently fold in the chocolate chips
- Cover the bowl with plastic wrap and rest the muffin batter for 30 minutes before baking
- Bake 400F for five minutes, then drop the temperature to 375F for the remain 10 - 12 minutes of baking
- Muffins are done when a toothpick inserted into the center comes out clean
- Allow muffins to cool for about 10 minutes before you dig in. Enjoy warm
Notes
Net Carbs: 10g (Per Muffin)
Protein: 9g
Fiber: 5g
Calories 282