The Juiciest and Moist Low Carb Banana Blueberry Muffins

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These low carb banana blueberry muffins are healthier, simpler, and sweeter than any ordinary muffin, and made in the oven coming out moist and mouthwatering with only 4 ingredients! Keto friendly.

I made them several times, experimenting, to achieve the perfect texture and flavor.
These low carb banana blueberry muffins are dairy free, gluten free, paleo and keto friendly, no added sugar and a great dessert bite to satisfy a sweet craving without packing the extra weight and fat.


Not to mention that you will feel much better after eating these and will not have the over-stuffy feeling after eating the ordinary muffin that is loaded with sugar and flour.
These banana blueberry muffins have only 8g of carbs and 4g of sugar per muffin vs. the generic blueberry muffin has over 60g of carbs and 37g of sugar. Ha!

Bananas are a staple in my kitchen. I eat it for breakfast with toast or yogurt, after a workout, or just as a snack. But, too often, I buy more than my husband and I can consume in a week.

An abundance of ripe bananas ins never a problem. Once bananas soften and brown, they’re perfect for mixing into baked goods.

Instead of the usual banana bread, I used the mashed ripe bananas to add moisture and sweetness to these blueberry muffins.


These muffins are super easy to make. You can use a mixer, or simply whip everything together by hand.

In addition to the fresh blueberries, chopped nuts or chocolate chips can be folded into the muffin batter as well.

INGREDIENTS

  • 2 cups (300g) self-raising flour
  • 2/3 cup (150g) brown sugar
  • 1 tsp ground cinnamon
  • 1 Coles Australian Free Range Egg
  • 3/4 cup (185ml) milk
  • 1/3 cup (80ml) vegetable oil
  • 2 bananas, mashed
  • 1 cup (150g) frozen blueberries
  • Icing sugar, to dust

METHOD

  1. Preheat oven to 180°C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases.
  2. Combine the flour, sugar and cinnamon in a large bowl. Whisk egg, milk, oil and banana in a medium bowl. Add to the flour mixture with the blueberries and stir until just combined (don’t overmix).
  3. Divide the blueberry mixture among the paper cases. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer muffins to a wire rack to cool slightly. Dust with icing sugar. Serve the muffins warm or at room temperature.

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