Go Back

Sugar Free Banana Muffins With Sour Cream

A moist sugar free banana muffins with sour cream recipe using almond flour, and Sukrin Gold sweetener. With less sugar and less carbs!
Prep Time 10 minutes
Total Time 25 minutes
Servings 11
Total Calories 2225 kcal
Author Lisa


  • 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


  1. Preheat the oven to 350 deg F.

  2. In a large mixing bowl, add the almond flour, Sukrin Gold, salt, cinnamon, nutmeg, and baking powder. Set to the side.

  3. In a medium sized bowl, add the eggs, sour cream, banana, vanilla extract, and banana extract. Use a hand mixer to blend until smooth.

  4. Add the mixture into the large mixing bowl, and blend with the hand mixer until smooth.

  5. Taking a 12-cup muffin pan, spray or place in muffin liners. Scoop the batter in each one using 1/4 cup servings.

  6. Place the muffins in the oven for 12-15 minutes, or until smooth in the middle with a toothpick.

  7. Let the muffins cool down before adding the frosting.

  8. For the frosting, blend together room temperature cream cheese, heavy whipping cream, vanilla extract and Sukrin Gold.

  9. Smooth desired amount of cream cheese on each muffin, and top with walnut pieces.

Recipe Notes

Makes 11 servings. Nutrition per serving (with frosting):  202 calories, 17g fat, 8 carbs, 2g fiber, 6 net carbs, 7 gr protein