Low-Carb Chocolate and Banana Muffins

Wonderfully delicious low-carb chocolate and banana muffins that are refined sugar and gluten-free. The ultimate any time treat!

chocolate and banana muffin close up and unwrapped with cream cheese frosting

A winning combo of chocolate and banana in a super tasty muffin, these will definitely hit the snack spot when you are looking for a chocolatey treat.

By swapping out the traditional ingredients of flour, sugar and butter for ground almonds, greek yoghurt and xylitol, make these muffins a much healthier option. Not only do these swaps drastically reduce the overall carb count per muffin to 6g per serving, but it also makes them gluten-free.

selection of chocolate and banana muffins some with cream cheese frosting

This recipe isn’t too tricky but has a few extra steps to ensure the muffins are as light as possible. You will need a stand mixer or electric whisk for this one though as the egg whites are whipped separately and that can take quite a long time if done by hand. This equipment helps to create extra rise and lightness to the muffins which I find hard to achieve doing it manually.

Note on sweeteners

In this recipe, I use a white sweetener which could be either xylitol or erythritol. Both are a 1:1 substitute for sugar and work brilliantly in cakes.

My preference is xylitol and my current favourites are NKD Living Natural Xylitol or Total Sweet Xylitol (affiliate links)

If you prefer to use different sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites.

I also use banana sucralose drops for these low-carb chocolate and banana muffins. These drops give a sugar-free kick of sweetness and extra banana punch to the frosting. I currently like the sugar free drops from MY Protein Flavadrops (affiliate link).

Our taste preference in this house is a sucralose based drop, however, you can also use stevia-based drops if you prefer.

Don’t be afraid to experiment with different sweeteners and the quantities in sweet recipes. It may take a few attempts to find your preference as we all have a different palate.

chocolate and banana muffins on a cooling tray

What you will need for the low-carb chocolate and banana muffins :

  • Almond flour/ground almonds
    • Gluten-free and net carb count free
    • This flour adds a lovely nutty flavour and is a great no carb-count option for cakes and bakes
  • Unsweetened cocoa powder
    • Intensifies the chocolatey-ness of these muffins and adds a slight bitterness
    • But make sure it doesn’t have any added sugar
  • Baking powder
    • I use gluten-free
    • Essential for adding air and lightness into your bakes
  • Eggs
    • A key component to any bake and should be free-range if you can
  • Sugar alternative
    • I used Xylitol but you could also use any sweetner you prefer
    • Howver see notes above on sweeteners if using another type
  • Greek youghurt
    • This helps to make these muffins super moist
    • A healthier option as it is used as a replacement of the traditional butter and oil
  • Banana
    • The older and browner the better
    • Adds natural sweetness and extra moistness to these muffins
  • Vanilla extract
    • The better quality the better the flavour
    • Anotehr option is to use sugar-free vanilla flavoured drops
  • Dark chocolate chips
    • Try and use a chocolate that has a cocoa content 70% or above as this really makes the difference with these brownies.
    • Plus the higher the cocoa content the lower the sugar!

For the banana cream cheese topping:

  • Cream cheese
    • I use full fat phillidelphia
  • Powdered erythritol
    • replacemnet for icing sugar
  • Banana flavouring
    • I used banana sucrolose drops
    • See above notes on sweetners

Diabetes Note

These chocolate and banana muffins have a low-carb count and are gluten-free. This is due to switching out the traditional ingredients for almond flour and sugar alternatives.

We have found making some switches to reduce the carb count can help to avoid some of those dreaded blood glucose spikes and can help with overall blood glucose management.

Carb Counting

The overall carb count for a serving (one) chocolate and banana muffin with the banana cream cheese frosting based on the ingredients we would count is:

  • Chocolate powder= 50g – 9.5g of carbs
  • Greek youghurt = 75g – 3.2g of carbs
  • Banana = 120g – 24.4g of carbs
  • Dark chocolate chips = 100g – 30.5g of carbs
  • For the frosting – Greek youghurt = 60g – 2.5g of carbs

Now add all the carbs together – 9.5+3.2+24.4+30.5+2.5 = 70g

Finally divide this by the serving size, 12 – 70/12 = 5.8g of carb per serving

Without the frosting = 5.6g of carb per serving

Low-Carb Chocolate and Banana Muffins

Low-Carb Chocolate and Banana Muffins

Wonderfully delicious refined sugar and gluten-free chocolate and banana muffins, using almond flour. The ultimate any time treat!

0 from 0 votes
Course: Sweet treatsDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Ingredients

  • 250 g almond flour

  • 50 g unsweetened cocoa powder

  • 1 1/2 tsp baking powder (GF)

  • 4 large eggs, separated

  • 150 g xylitol – see notes if using another sweetener

  • 75 g greek yoghurt

  • 2 small bananas (approx 120g)

  • 1 tsp vanilla extract or vanilla sucralose drops 5-6

  • 100 g dark chocolate chips

  • For the banana cream cheese topping
  • 100 g cream cheese

  • 60 g greek yoghurt

  • 20 g powdered erythritol

  • 6-10 drops sugar-free banana flavouring drops

Directions

  • Preheat the oven to 180 C and line your muffin tins with 12 cases
  • In a bowl mix together the almond flour, chocolate powder and baking powder.
  • In another bowl, using an electric whisk or stand mixer, whisk together the egg whites until light and fluffy. Set to one side.
  • In another bowl or if using the stand mixer put the whisked egg whites into a separate bowl. Whisk together the egg yolks, sweetener, yoghurt, banana and vanilla extract/drops, until combined.
  • Then slowly mix in the almond flour mixture until fully blended. Do not over whisk!
  • Once combined fold in the egg whites, again being very careful not to over whisk as you want to keep as much air in as possible.
  • Finally, gently fold in the chocolate chips with a spatula.
  • Using 2 spoons, spoon the mixture evenly into your muffin cases.
  • Bake for 30-35 minutes or until a skewer comes out clean.
  • Leave to cool on a rack.
  • For the banana cream cheese topping
  • Combine all ingredients to make a light creamy topping
  • Using a palette knife swirl the topping on your muffins

Tips and Notes

  • In this recipe, I use a white sweetener which could be either xylitol or erythritol. Both are a 1:1 substitute for sugar and work brilliantly in cakes.
  • Use good quality chocolate, 70% or above as this really makes the difference with these brownies. Plus the higher the cocoa content the lower the sugar.
  • Storage – if frosting the muffins then store them in the fridge. Otherwise will keep fresh in a sealed container for a few days.
  • Diabetes Note – These chocolate and banana muffins have a low-carb count and are gluten-free. This is due to switching out the traditional ingredients for almond flour and sugar alternatives. Approx 6g of carbs per muffin. See above for notes on carb counting

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