We're all for sneaky recipes that are simple to make but feed the whole family. Oh, and sweet treats that are good for you too? If you're like us then these Low Carb Banana Muffins are right up your alley! These refined sugar-free and gluten-free muffins will be a treat, and you can feel good about sharing with family and friends. Our dream breakfast by Amanda Vuu!
For the banana muffins
- 3 cup almond flour
- 3/4cup powdered stevia or monk fruit blend
- 1 1/2 tsp baking powder
- 1/2 tsp fine pink Himalayan sea salt (or 1/4 tsp kosher salt)
- 1/3 cup O-Live oil Mild & Fruity
- 3 large eggs
- 1 cup ripe banana, mashed
- 1 tsp lemon juice
- 1 tsp vanilla extract
For the whipped cream cheese frosting
- 8 oz cream cheese, room temperature
- 1 stick salted butter, room temperature
- 1 1/2 cup powdered stevia or monk fruit blend
- 10 dried banana slices (optional)
- Preheat an oven to 350 F. Prepare a muffin or cupcake pan with 12 liners.
- Mash bananas together to make one cup, mix with the lemon juice, and set aside.
- Combine the dry ingredients for the banana muffins in a medium bowl. The ingredients include almond flour, powdered sweetener, baking powder, and sea salt.
- To the same bowl, add the O-Live oil, eggs, mashed banana, and vanilla extract. Mix the ingredients well using a wooden spoon or rubber spatula; since the batter is gluten-free, no need to worry about overmixing it.
- Use a 3 oz cookie scoop to divide the muffin batter between the ten liners. You will want to use a cookie scoop to shape the muffins’ tops into a round shape. They tend to keep the same form in the oven.
- Bake the muffins for 20-21 minutes until they are puffed and lightly golden on top with a few darker spots.
- In the meantime, beat together the cream cheese and softened butter in the bowl of a stand mixer fitted with a paddle attachment. Add in the powdered sweeteners. Begin on low speed to incorporate the sweeteners, then whip on medium-high speed for 5-7 minutes, scraping the bowl down a couple of times. The frosting will have tripled in size and will have lightened in color.
- Remove the muffins from the oven and allow them to cool. Once they are cool enough to handle but still warm, remove them to a cooling rack to not overbake.
- Once the muffins are cool to the touch, use a 1 oz cookie scoop to top each muffin with a scoop of frosting.
- Top each muffin with a dried banana slice, if desired.
- Room temperature butter and cream cheese allow for the fluffiest possible frosting.
- Be sure to use perfectly ripe, fresh yellow bananas (not frozen) without any brown spots. The ripeness makes a vast difference in flavor. Frozen bananas can be used, but they may make the batter thinner.