Low Carb Banana Muffins are an irresistible breakfast you are going to be thrilled to get your hands on. Every bite has delicious banana flavor while still being low carb, keto, gluten-free, and grain-free.
Preheat oven to 350. Put cupcake liners in 12 holes of a standard muffin tin.
Combine the cream cheese, butter, and sweetener in a medium bowl and mix with a hand mixer until smooth. Add the eggs, flours, baking powder, extracts, and cinnamon. Mix until well combined. Add the chocolate chips and mix until they are evenly distributed in the batter. Transfer the batter to the prepared muffin tin.
Bake for 25-30 min or until the centers feel firm when lightly pressed and the edges are deep golden brown.
Notes
Nutrition: This recipe makes a dozen muffins. The nutrition facts are for one muffin. There are 3.9 NET carbs per serving.To Freeze: Place the muffins in a single layer in a freezer-safe container or freezer bag. They can freeze up to 3 months. Thaw on the counter or in the fridge overnight.Substitutions: You can swap the banana extract for lemon, lime, orange, or even almond extract to change the flavor.Notes on Sweeteners: