Keto Banana Zucchini Muffins with Almond Flour

If you're craving sweet banana muffins, then these moist, keto-friendly and gluten-free banana zucchini muffins will be sure to please. They're deliciously addicting!

If you're not sure what to do with all your summer zucchinis, then these keto-friendly, gluten-free banana zucchini muffins are one of tastiest ways use them!

These low-carb banana zucchini muffins are one of our new favorite quick breads around here. They're moist, tender, full of banana flavor and deliciously sweet.

The banana flavor powers through in these muffins since we use a combination of ripe, mashed bananas (of course, a small amount to keep the carbs low) and banana extract to pump up the banana flavor (we found banana extract alone is slightly artificial in flavor). Even with the inclusion of ripe bananas, each slice is only 3 grams of net carbs per slice.

Although you don't taste much of the zucchini in these muffins, the zucchini helps create a deliciously moist bread with added nutrients. It's a win-win ingredient.

These muffins are a perfect take-and-go breakfast, sweet afternoon snack, or dessert. Plus, they're easy to make and bake in 20 minutes!

Key Ingredients

Just a few notes on key ingredients.

• Zucchini: We grate with the largest hole on the grater, which works well in these muffins. We recommend lightly salting and placing on a plate with stacked paper towels to drain water (while combining the rest of ingredients). Before adding to the muffin mixture, squeeze out the excess water with your hands.
• Banana: Just one large, ripe banana is used to keep carbs low, which should measure to a heaping ⅓ cup or scant ½ cup after being mashed with a fork. Ripe banana adds to the sweet banana flavor and helps moisten the bread. Even with the banana, each slice is only 3 grams net carbs.
• Banana extract: We use banana extract to enhance the banana flavor (as one banana alone isn't enough) and keep the carbs low (since bananas are higher in carbs). Banana extract isn't often available in supermarkets but you can buy it easily online. The Olive Nation Banana Extract we use is available on Amazon.
• Erythritol: We prefer to use Swerve sweetener (granular) in this recipe. You can use another sugar-free sweetener as long as you adjust the amount accordingly.
• Almond flour: Be sure to use blanched, super-fine almond flour in this recipe. We do not use coconut flour since it dries the bread.

How to Make

STEP 1: Pre-heat oven to 350 degrees F. Line a muffin pan with cupcake liners.

STEP 2: Grate zucchini in larger hole of grater. Lightly salt and place on a plate stacked with several paper towels to soak up water (as zucchini will "sweat" water). Thoroughly mash ripe banana with fork until no clumps exist or pulse until smooth with a food processor. Before adding zucchini to muffin mixture, squeeze excess water from zucchini by grabbing handfuls and squeezing until water releases.

STEP 3:  In a medium-size bowl, whisk together almond flour, baking powder and salt.

STEP 4: In a large mixing bowl, whisk together eggs, sweetener, banana extract, mashed banana and grated zucchini.

STEP 5: Gradually fold in dry ingredients and mix until combined. Be careful not to over mix.

STEP 6: Spoon the batter evenly into each cup or liner, filling each ¾ way to the top. Bake for roughly 20 or more, until a toothpick comes out clean when stuck in the middle. Remove and let muffins cool completely before eating.

Expert Tips

• Remove water from the zucchini by lightly salting to sweat out water and using your hands to squeeze out excess water (we simply take a large handful and squeeze). Excess water will lead to dense muffins.
• Mash the bananas until there are no clumps. You may also use a food processor to pulse. Clumps of bananas will lead to areas of higher carbs.
• For best results, use room-temperature eggs. To quickly get eggs to room temperature, simply run under warm water for a few minutes.
• When combining the wet and dry ingredients, do not overmix the batter, which may result in denser muffins. Rather, gently fold mixture together until just combined.
• Since every oven heats differently, we recommend checking for doneness at 20 minutes. Simply insert a wooden or medal pick into the center. If it comes out clean or with just a few crumbs, it’s done.
• For best results, let muffins cool completely at room temperature before eating (or else they may crumble).
• Store in a covered container at room temperature for 2 days or in the fridge for up to 5 days.

How to Store and Freeze

Store in a covered container at room temperature for 2 days or in the fridge for up to 5 days.

If freezing, let muffins come to room temperature, then wrap muffins tightly with foil or freezer wrap and place in a freezer bag. Label and date. Freeze for up to 3 months.

To thaw, remove muffins from freezer and let come to room temperature. Alternatively, heat in the microwave in 30-second increments until warm.

Related Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do

Recipe