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If you get cravings for pastries like I do or just want to enjoy or something a little sweet but are gluten-free or on a low carb eating plan you’ll absolutely love this gluten-free Banana Muffin Recipe!
I’ll be honest. I LOVE good bread and cakes and cookies and flour products of all kinds. But I know that many carbs and that much sugar isn’t good for me.
Still, about 3:00 in the afternoon I want a little something sweet with a cup of coffee. Trying to stamp down this desire was making me feel kind of deprived and occasionally a little crabby.
Enter this awesome low carb gluten-free banana muffin recipe! It’s super easy to make. Plus, it’s great because this recipe doesn’t call for any strange ingredients or artificial sweeteners and it really helps satisfy my craving for pastry!
The muffins come out light and fluffy and look like real muffins, even without flour of any kind.
And, not only do they taste great, per my calculations they have less than 9 net carbohydrates per muffin! And this is a standard size muffin, not a mini-muffin.
These muffins are just slightly sweet, so if you want something sweeter and aren’t worried about carbs, you could add an additional tablespoon of honey. Or you could even use an alternative sweetener, like Swerve or whatever you like to use, instead of the honey and reduce the carbs further. Of course, you can always add honey or jelly to your muffin when you’re ready to eat it, too.
(If you’re in a hurry and don’t have time to copy down this recipe you can grab a printable of it on the freebies page.)
Yield: 8 muffins
Preheat oven to 350 degrees. Grease muffin tins.
2/3 c. mashed banana (about 2 medium-sized bananas)
2/3 c. natural peanut butter (no sugar added)
1/2 t. vanilla
½ t. salt
1 T honey
¾ t. cinnamon
Mash bananas thoroughly in a medium-sized bowl
Beat 2 eggs with a fork in a small bowl or cup and add to the mashed bananas
Then add baking soda, vanilla, salt, honey, and cinnamon.
Stir until combined.
Scoop batter evenly into 8 prepared muffin cups.
Bake at 350 degrees for 15 minutes.
Let cool in the pan for 5 minutes or so and remove carefully. Enjoy!
Note: These muffins will look quite brown because of the peanut butter. It doesn’t mean they are overbaked. 🙂
I like this recipe as an afternoon snack but it would work for a breakfast muffin or even packed as part of a healthy lunch!
Looking for more gluten-free recipes? Check out these 7 Amazing 3 Ingredient Gluten-Free Desserts
Need some vegan desserts that only have 3 ingredients? You’ll want to read: 7 Ridiculously Simple 3 Ingredient Desserts – Vegan-Friendly!
These desserts are great even if you can eat gluten or aren’t vegan! Plus, they’re so easy to whip up!
Looking for other ways to simplify your life and start living the good life for less? Check out: