Low-Cal, Low-Carb, All-Natural Flax Seed & Almond Flour Banana Muffins

Photo: apendol1

These all-natural muffins have it all: they're low in calories, low in carbs, high in fiber and high in protein! To personalize them, add fruits/nuts or tinker with making them vegan or gluten-free. If you're more concerned about fat than carbs, decrease the amount of almond meal/flour and increase the amount of all-purpose flour. Note: If you take out the all-purpose flour completely, you may have trouble getting them to rise.

Yield: 12 servings ( Serving Size: 1 muffin )
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  • 1 cup(s) banana mashed
  • 1 cup(s) Bob's Red Mill Whole Round Flax Seed Meal
  • 3/4 cup(s) Bob's Red Mill Almond Meal/Flour
  • 1/4 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 3/4 teaspoon(s) baking soda
  • 2/3 cup(s) Stevia in the Raw, Splenda or sugar
  • 2 eggs
  • 1 pinch(s) cinnamon
  • 1 pinch(s) nutmeg
  • 1/4 cup(s) 2% milk
  • 1 teaspoon(s) vanilla extract
  • 12 muffin papers/tins
  • 1/4 teaspoon(s) salt


  1. Preheat oven to 350 degrees.

  2. Soften butter. Combine butter and Stevia in medium-sized bowl. The Stevia is so light that an electric mixer will probably shower you with a cloud of it; instead, try folding it together with a rubber spatula. Aim for a crumbly mixture. For a sweeter muffin, use Splenda or sugar instead of Stevia -- or add fruit.

  3. Add eggs and mix well (use an electric mixer now if you like).

  4. Stir in mashed bananas. (Make sure you mash them - if you don't, they won't mix properly. Two large bananas or three small ones should yield you one cup mashed.)

  5. Stir in milk, vanilla extract, Flax Seed Meal, Almond Meal/Flour, All-Purpose Flour, Baking Powder, Baking Soda, Salt, Cinnamon and Nutmeg. Mix well.

  6. Pour into muffin pan (lined with muffin papers/tins). Bake at 350 for 28-35 minutes. Aim for crispy brown tops to ensure that the muffins are fully done in the middle.

  7. Yields 12 muffins.

  8. Nutrition facts per muffin (using Stevia, not sugar):
  9. 153 calories
  10. 11g fat
  11. 3g saturated fat
  12. 11g carbohydrates
  13. 4g fiber
  14. 3g sugar
  15. 5g protein
November 2014

This recipe is a personal recipe added by apendol1 and has not been tested or endorsed by MyRecipes.

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