Description
Moist, fluffy muffins made with ripe bananas, gluten-free flour, and sugar-free chocolate chips — perfect for a healthy treat.
Ingredients
Scale
- 3 large bananas, ripe (about 1 1/2 cups mashed)
- 1 teaspoon baking soda
- 1/3 cup butter, melted (for dairy-free use coconut oil)
- 1/6 cup Lakanto Coconut Sugar with Monk Fruit Sweetener
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs, whisked
- 1 1/2 cups gluten-free flour all-purpose flour with xanthan gum
- 1/2 cup Lakanto Sugar-Free Chocolate Chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, mash the bananas until smooth, about 1 1/2 cups.
- Stir in the melted butter, Lakanto Coconut Sugar, vanilla extract, and whisked eggs until well combined.
- Add baking soda, ground cinnamon, and salt; mix until just incorporated.
- Fold in the gluten-free flour mixture until a thick batter forms, being careful not to overmix.
- Gently fold in the sugar-free chocolate chips.
- Scoop batter into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra moisture, you can add 1/2 cup almond milk or unsweetened applesauce. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 290 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: gluten free,banana bread,muffins,low sugar,keto friendly