A moist sugar free banana muffins with sour cream recipe using almond flour, and Sukrin Gold sweetener. With less sugar and less carbs!
Sugar Free Banana Muffins With Sour Cream
I’m not a huge fan of the taste of bananas as I mentioned in my Coconut Flour Banana Bread post. But I do know several people that like to have the taste of a delicious banana bread once in a while. And some prefer the taste of real banana, and not just the imitation.
But you don’t have to entirely give up bananas. You just have to reduce your intake, especially in recipes that call for them. My original banana bread recipe reduces the amount of bananas, adds sugar free sweetener, and pairs it with coconut flour to keep it low carb.A moist #sugarfree banana bread recipe that is also #lowcarb #glutenfree and #grainfree!Click To Tweet
I created that original recipe because I knew so many people that watched their sugar intake, and was not fully interested in watching their sugar intake. So I decided to combine a small amount of a ripe banana with some banana extract. That way, the authentic taste of a banana bread is still there without adding a lot of sugar.
For this sugar free banana muffins recipe, I used my food scale to measure 100 grams of a ripe banana. The banana adds 12 grams of sugar, 23 grams of carbs and 2.6 grams of fiber to the recipe. Once you measure out the batter into quarter cup servings, that breaks down to 1 gram of sugar per muffin.
When I started working on this banana recipe with sour cream, I knew I wanted to try it using almond flour. My goal this year is to experiment more with almond flour recipes as I do like to bake with coconut flour more. So you’ll be seeing more almond flour recipes on the blog for sure.
With adding sour cream to the batter, I thought it would help increase the moisture in the muffins. Especially since I’m using less banana, I knew I would need it. it I’ve used this method before in other recipes, but not with almond flour.
But I’m very pleased with the results. The sour cream and banana blended together really make these muffins very moist. And the sour cream also replaces butter in this recipe because of the added fat content.
My stepdad was the official taste tester for these banana muffins. He said they tasted very moist, and he didn’t notice the addition of banana extract. They are super moist in the middle, and not super sweet. He said the banana muffins had the right balance of flavors.
For the sweetener, I decided to go the traditional route for this sugar free banana bread and used a brown sugar flavor. My go to sugar free brown sugar alternative is Sukrin Gold. When I’m in a pinch and don’t have it on hand, I’ll use an alternative granular sweetener with blackstrap molasses.
If you really want these muffins to be sweeter, then you can either add a quarter cup more of Sukrin Gold or some stevia. You really wouldn’t want these muffins any sweeter unless you are planning on not adding the frosting on top. The brown sugar cream cheese frosting really adds a good flavor to the banana muffins.
If you don’t want to use banana in this recipe at all, you could follow the recipe and exclude the banana. Another idea I have yet to try, is taking zucchini and soaking them in a little bit of banana extract. I’ve heard that zucchini is one of those vegetables that absorbs other flavors well.
If you decide to try using zucchini, just use a cheesecloth to absorb the excess moisture. I’d be interested in hearing if anyone has tried this method. Just leave a comment below. I’m sure I’ll eventually try this for myself.
The brown sugar cream cheese frosting uses cream cheese, heavy whipping cream, Sukrin Gold and a small amount of vanilla extract. I wanted to keep the frosting simple, and not too sugary. At first, I thought about using a small amount of banana extract in the frosting. But I thought that would have been too much banana flavor.
You can also replace the vanilla extract with maple extract if you want more of a maple flavor. That goes for the recipe as well. Just add a small amount to the batter, without replacing the banana extract. Maple and banana seem to be two flavorful combinations that work well together.
Instead of adding walnuts to the batter itself, I added walnut pieces on top of the frosting. Again, you can just add the nuts to the batter. It’s really easy to customize this recipe to suit your tastes.
These sugar free banana muffins with sour cream lasted more than a week in the fridge. I wouldn’t leave them on the counter for too long since they will mold. The muffins also freeze well and are great for a thawed out evening snack.
Sugar Free Banana Muffins With Sour Cream
- 1 3/4 cup almond flour
- 1/2 cup sour cream
- 3/4 cup Sukrin Gold
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp banana extract
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 tsp baking powder
- 100 grams ripe banana
Brown Sugar Cream Cheese Frosting
- 4 oz cream cheese
- 3 tbsp heavy whipping cream
- 1/4 tsp vanilla extract
- 1/4 cup Sukrin Gold
Preheat the oven to 350 deg F.
In a large mixing bowl, add the almond flour, Sukrin Gold, salt, cinnamon, nutmeg, and baking powder. Set to the side.
In a medium sized bowl, add the eggs, sour cream, banana, vanilla extract, and banana extract. Use a hand mixer to blend until smooth.
Add the mixture into the large mixing bowl, and blend with the hand mixer until smooth.
Taking a 12-cup muffin pan, spray or place in muffin liners. Scoop the batter in each one using 1/4 cup servings.
Place the muffins in the oven for 12-15 minutes, or until smooth in the middle with a toothpick.
Let the muffins cool down before adding the frosting.
For the frosting, blend together room temperature cream cheese, heavy whipping cream, vanilla extract and Sukrin Gold.
Smooth desired amount of cream cheese on each muffin, and top with walnut pieces.
Makes 11 servings. Nutrition per serving (with frosting): 202 calories, 17g fat, 8 carbs, 2g fiber, 6 net carbs, 7 gr protein