BREAKFAST, Muffins Banana, Healthy, Muffins

Banana Muffins

Let’s kick the cold temperatures with these energetic banana muffins! They are low-carb, takes few ingredients, and are ready in no time.
banana muffins low-carb
(cliquez pour aller directement à la recette en français)
I forced myself to let Pumpkin on the side and to focus on another fruit: banana.
In my heart Pumpkin will always be the favorite, but the bananas are just perfect for this muffin recipe because they give moisture.  And even if Pumpkin is great for this purpose too, it colors the batter and for this recipe I wanted something different from orange. Well, just this time!
banana muffins low-carb
banana muffins low-carb
If like me you are not such a big fan of bananas, let me reassure you: these muffins are not bursting with banana flavor. Too much flavor sometimes happens when you use bananas and, you don’t always want banana flavor! Even one of my acquaintance who doesn’t like bananas at all really liked these muffins!
banana muffins low-carb
Why This Recipe Is So Handy
This recipe is just perfect if you want a muffin RIGHT NOW, or if you need to throw muffins in the oven as quick as possible because someone summoned you to (very nicely of course).
You just need 8 common ingredients, the oven turned on 400°F (200°C) and one medium bowl with a whisk and a spatula.
This recipe allows you to bake 4 big and HIGH muffins. Isn’t it what we all want? I talked about that in my first keeper recipe of muffins here and in my post about tips when baking muffins. Because, beautiful muffins absolutely needs its high top!
You can so easily double or triple this recipe.
You can, like I did, top it with the most delicious salted caramel frosting ans sprinkle fudge bits on it:
banana muffins low-carb
No more talking, let’s turn on the oven and bake and bite!

Banana Muffins

Low-carb, made with few ingredients, nice and high, this muffin recipe is a go-to!

Course Breakfast, Dessert, Snack
Keyword Banana Muffins, Easy Muffins, Healthy Muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 215 kcal
Author Bites Of Baking


  • 1 ripe and mashed banana
  • 1 egg
  • 28 g oil 1 tbsp
  • 28 g golden syrup 1 heaped tbsp
  • 20 ml whole milk 1 tbsp + 1 tsp
  • 80 g all-purpose flour 1/3 cup
  • 20 g good quality cocoa powder 1/4 cup
  • 1 tsp baking powder


  1. Preheat your oven at 400°F (200°C) first, and prepare 4 muffins liners in a muffin pan.

  2. With a rubber spatula or a wooden spoon in a medium bowl, mix the flour, cocoa powder and baking powder. Set aside.

  3. In another bowl, mash the ripe banana with a fork. Whisk in the egg, oil, golden syrup and whole milk.

  4. Fold the dry ingredients in the wet ingredients, and mix everything together with your rubber spatula or wooden spoon. DO NOT OVERMIX the batter. 10 to 15 seconds are enough to combine the two preparations.

  5. With an ice-cream scoop, fill the liners with the batter.

  6. Bake for 5 minutes.

  7. Lower your oven temperature to 350°F (180°C) and bake for a further 15 minutes.

  8. When the muffins are done, turn off the oven and let sit for 1 minute. Take the muffins off of the oven and let cool before enjoying.


Muffins au chocolat (à la banane)

Super faciles, très peu d'ingrédients mais beaucoup de goût ! Une recette pour 4 muffins sans sucre raffiné pour se faire plaisir sans culpabiliser.

Servings 4
Author Bites Of Baking


  • 1 banane moyenne et mûre -peau avec tâches noires-
  • 1 œuf moyen
  • 28 g huile végétale
  • 28 g golden syrup ou miel liquide
  • 20 ml lait entier -ou autre lait-
  • 80 g farine tout usage (T 45 ou 55)
  • 20 g cacao en poudre de bonne qualité -pas de chocolat en poudre !-
  • 1 tsp (cuiller à café) levure en poudre


  1. Préchauffez le four à 200°C. Préparez quatre moule à muffins ou 6-7 moules à cupcakes.

  2. Dans un récipient de taille moyenne, mélangez la farine, le cacao en poudre et la levure avec une spatule en caoutchouc ou une cuiller en bois. Mettez de côté.

  3. Dans un récipient plus petit, écrasez la banane (sans la peau !) avec une fourchette. Ajoutez l’œuf, l'huile, le miel ou golden syrup et le lait. Fouettez le tout jusqu'à obtenir un mélange homogène.

  4. Versez le mélange à la banane dans les ingrédients secs et mélangez le tout avec la spatule ou la cuiller. Mélangez seulement le temps que tout soit bien incorporé, pas davantage.

  5. Versez la préparation dans les moules à muffins préalablement préparés. Aidez-vous d'une cuiller à glace si vous le souhaitez.

  6. Faites cuire 5 minutes, puis baissez la température à 180°C et faites cuire encore 15 minutes.

  7. Checkez s'ils sont cuits avec un cure-dents : celui-ci doit ressortir sec. Sortez les muffins du four et laissez refroidir une dizaine de minutes avant de les croquer.


Leave a Reply

Your email address will not be published. Required fields are marked *