Glenda Thompson 
These muffins are a perfect treat for those managing diabetes, as they’re made with ingredients like almond flour, ripe bananas, and natural sweeteners such as allulose or monk fruit extract.
The moist, tender crumb of the muffin reveals a delightful combination of sweet, ripe banana and the satisfying crunch of nutty pecans. The natural sweeteners provide just the right amount of sweetness without raising blood sugar levels, making these muffins a guilt-free indulgence.
Enjoying these Banana Nut Muffins over a leisurely breakfast, or as an afternoon snack, is a great way to share a deliciously sweet treat while prioritizing your health and well-being. These muffins are proof that with a few simple ingredient swaps, you can create delicious and satisfying baked goods that align with your dietary goals, allowing you to savor life’s little pleasures without compromise.
Ingredients
– 2 cups almond flour
– 1/2 cup allulose or monk fruit sweetener
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 tsp ground cinnamon
– 3 ripe bananas, mashed
– 2 large eggs
– 1/4 cup melted coconut oil or butter
– 1 tsp vanilla extract
– 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, whisk together the almond flour, sweetener, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the mashed bananas, eggs, melted coconut oil or butter, and vanilla extract. Mix until well combined.
4. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms. Fold in the chopped pecans.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. Serve the muffins warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
