Low Carb Banana Muffins

Low Carb Chocolate Chip Muffins


  • 3 ripe banans, mashed
  • 2 eggs
  • 4 oz. cream cheese, softened
  • 1/2 cup unsweetened applesauce
  • 1 cup whole wheat white flour
  • 1/4 cup coconut flour (my new obsession!)
  • 3/4 cup almond meal
  • 1 tbsp flaxseed meal
  • 3/4 cup coconut milk (I increased the milk because the coconut flour can make things a little dry; the package actually says it “absorbs some liquid while it bakes” so you should add an equal amount extra liquid – in this case coconut milk – to your recipe)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 packets Stevia in the Raw
  • 1/4 cup raw honey
  • 1 cup Hershey’s Special Dark Chocolate Chips


  1. Preheat oven to 350 degrees F. Butter muffin pan (I used a regular size muffin pan, recipe made 21 medium to large sized muffins, could have made 24+ smaller-sized regular muffins)
  2. In a large bowl, mix together eggs, vanilla extract, coconut milk, applesauce, honey, and Stevia.
  3. Add cream cheese and bananas until combined.
  4. In a separate bowl mix whole wheat flour, coconut flour, almond meal, baking soda, baking powder, and salt.
  5. Slowly add dry mix into the wet mix until combined. Mix in chocolate chips
  6. Bake for 20 minutes. Check if they are done, if not, bake another 5 or so minutes (when my pan was full of 12 muffins, they needed 25 minutes. When I only had 9, they finished baking in 20 min)

135 calories, 18 g carbs each — if your mix makes 21 muffins like mine — and pure wonderful!

*without chocolate chips95 calories // 13 g carbs each (21 muffins)


2 thoughts on “Low Carb Banana Muffins

  1. Pingback: DAY TWENTY-NINE: a sore hip and a long run | Low Sugar // Low Carbs // Long Runs

  2. Pingback: Rainy Days — Low Carb Banana Muffins « Low Sugar // Low Carbs // Long Runs

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