One of the first things I ever baked was banana muffins. I remember it pretty clearly – we made them first in grade 8 home economics, and could take the recipes for everything we made home. I decided to make a healthier version (in those days, that meant low fat) so I would adjust the recipe and realized you could get a pretty moist and yummy muffin by replacing some of the oil with extra banana. It’s possible I even replaced all of the oil – that I don’t remember! 

These days my diet is almost the opposite – more fat and less carbs. I want to make yummy versions of classics but as healthy as possible! I wanted to try out banana chocolate muffins once again, this time the Minimalist Baker’s version. I stuck to the recipe as close as possible the first time around, and will probably make more low-carb versions of them in the future. 

The recipe calls for:

  • 1 flax egg (1 Tbsp (7g) flaxseed meal + 2 1/2 Tbsp (37ml) water)
  • 3 medium ripe bananas (~1 1/2 cups or 337 g)
  • 1 Tbsp (7 g) baking powder
  • 1 tsp baking soda
  • 1/2 tsp pure vanilla extract
  • 3 Tbsp (45 ml) grape seed or olive oil
  • 1/4 cup (50 g) coconut sugar or organic cane sugar
  • 1/4 cup packed (55 g) organic brown sugar
  • 2 1/2 (38 ml) Tbsp maple syrup
  • 3/4 tsp sea salt
  • optional: 1/2 tsp ground cinnamon
  • 3/4 cup (180 ml) unsweetened plain almond milk (or other dairy-free milk)
  • 1 1/4 cup (137 g) almond meal (I used half almond flour for added fluffiness)
  • 1 1/4 cup (200 g) gluten-free flour blend
  • 1 1/4 cup (112 g) gluten-free oats
  • optional: 1 cup (120 g) roughly chopped walnuts or pecans

I used chia instead of flax, and my own blend of gluten free flours. I don’t have oats on hand, so instead I added coconut flour and tiger nut flour to absorb extra moisture. 

The muffins browned nicely on the top, rose pretty well and were soft and fluffy!

They’re moist and have good flavour. 

I wish I had walnuts because walnut + chocolate would have been amazing – but topped with some chocolate chips they are still super good and not too sweet!

Muffins are known for being forgiving, but I’m still impressed to find a recipe that tastes similar to the ones I used to make as a kid. These are simple, easy to make, delicious and pretty healthy to boot!

Finding a low carb, high protein (preferably keto) recipe for muffins is hard but I’m not going to give up trying to make my own someday! I think almond flour is awesome in muffins, and replacing the rest of the flours to low carb versions shouldn’t be too difficult. We shall see!

Erin xo