Banana Nut Chocolate Chip Muffins | Sugar & Gluten Free

I have always loved banana bread but as a Type 1 Diabetic I had always been warned to not have so much bananas or bread. So banana bread was the ultimate no no. I don’t think I have enjoyed a banana nut chocolate chip muffin so much than when I perfected this recipe that is both sugar and gluten free. It has everything I enjoy in banana bread without the guilt or high blood sugar spikes!

These banana nut chocolate chip muffins are moist, sweet, light and are perfect when put in the convection over for 5 minutes before eating so the chocolate chips can melt slightly. During quarantine I have been accompanying them with a cup of coffee and a good conversation with my husband when our son is napping. They never make it a full week in my kitchen because my son and husband also loves them. Try it out for yourself & tell me how they turn out! If you want to see the video of me making them click HERE.

 

Banana Nut Muffins with Chocolate Chips

WHAT MAKES THEM LOW CARB: No refined white flour was used to make them or processed sugars.

WHAT MAKES THEM LOW SUGAR? The only natural sugar comes from the bananas. The chocolate chips are stevia sweetened & Monkfruit sweetener does not affect blood sugar levels.


Cuisine Diabetic-Friendly, Gluten-Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 cup almond flour
  • 3 bananas very ripe & mashed
  • 1 cup old fashioned rolled oats
  • 1/2 cup Lakanto Monkfruit sweetener
  • 2 tsp cinammon
  • 1 TBSP vanilla
  • 1 TBSP baking powder
  • 2 TBSP coconut oil melted in microwave
  • 2 eggs
  • 1 cup chopped walnuts optional
  • 1/2 cup Lili's Stevia sweetened chocolate chips

Instructions

  1. BAKE TIME: Oven at 350F for 25-27mins 12 count muffin pan / 350F for 20 minutes in a mini muffin tin / 25-30mins in loaf pan

    Mix the wet ingredients and then add the dry ingredients! I made them in a muffin/cupcake pan but you can also make it in a loaf but it might need the full 30 minutes or more.

    I used the blender to mix only the wet ingredients because I wanted the monkfruit sweetener to be well blended together. // The dry ingredients I just mixed in with a spoon.

    TIP: I love to pop a muffin in the convection oven & TOAST for 2 minutes before eating!

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If you make these Banana Nut Chocolate Chip Muffins make sure to tag

me on social media @lipstickandbrunch and let me know how they turned out!

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