Low Carb Banana Nut Muffins

My new favorite thing is coconut flour. Do you know about this? I had seen a few recipes with it and I had seen it at the store but I had disregarded it because it was a bit pricey and I already have approximately 3 dozen different flours. How many flours must one have, right? Well, this one is a must. I started reading about it’s benefits. When I got to the part that said it was seriously low, low carb and was considered a nut flour, I was sold. I ordered some right that minute. I got mine here. It arrived quickly and I have been baking nearly everyday for the last week. When I was pregnant with my first and third babies, oddly not the second, I was diagnosed with gestational diabetes. This was really unfair. I have absolutely no family predisposition, I am white, and my BMI is on the low side of normal. My only risk factor was being old, 32 at the time. The first time I had it I even had to take insulin shots. That really sucked. I was told at that time that since I was insulin dependant that there was a 50/50 chance that I would become a type II diabetic within 5 years. Well, lately I have noticed that I just can’t tolerate high carb meals. I feel that familiar lethargy and thirst. Combine that with that video I posted a week or so back about how sugar effects the brain…. Anyway, I have to change the way I eat. Even more so than I already have. So, I made these this morning. They are gluten free, dairy free and sugar free. With my calculations I think these muffins are about 9 carbs a piece. If someone comes up with a different number please let me know. Additionally, they got the kid stamp of approval.

Banana Nut Muffins

3 mashed over ripe bananas
1/2 tsp baking powder
1/2 tsp baking soda

6 eggs
4 T coconut oil melted
1-2 tbsp honey
1/2 t cinnamon
1/2 tsp nutmeg
1 tsp almond extract
1/2 tsp salt

1/2 cup coconut flour
1/2 cup cashews chopped

Preheat oven to 350. Line muffin liners with paper or oil pan. Mix first 3 ingredients in a medium bowl. Then mix next 8 ingredients in large bowl. Then whisk in coconut flour. Whisk until smooth. Fold in bananas and cashews. Fill 12 muffin tins nearly to the top. Bake for 25 minutes or until a toothpick comes out clean.


8 thoughts on “Low Carb Banana Nut Muffins

  1. Brian, I saw that and sort of laughed. But you are right, they are really different. Your's looked just like the kind we used to eat prior to CD! Good work!!


  2. Wendy,I was actually thinking of you when we made these. I have also been making carrot spice muffins and blueberry muffins that are sugar free and low carb. I'll post those soon. Right now in the oven, teff muffins…we'll see on those.


  3. Hi Kim,Thanks for sharing this recipe – I will have to pass this recipe along! I am trying to introduce my parents to new ways of reducing the wheat, reduce sugar, and generally diversify their diets, and this recipe is perfect for them! I am GF and have a lot of food intolerances, and have my own blog too. But sadly, my list of no-nos includes eggs and bananas, otherwise I'd make this myself! I do like coconut flour – but it is a little tricky to use without eggs, since it really needs a good binder. Thanks for sharing – I can't wait to make these for my folks the next time they come to town!-Kim // affairsofliving.blogspot.com


  4. Thanks for leaving a comment. I will check out your blog when I have more time. Hope the muffins work out well for you if you do try them. Liver and Onions…. gonna need some convincing on that!


  5. Pingback: Banana Chocolate Chip Muffins | Gluten Free Real Food

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