Muffin and Loaf Recipes « Candice's Low Carb Recipes (2024)

Candice’s Low Carb Banana Spice Muffins

I know banana’s are not the lowest carb fruit, but I just feel(and like I have said before) dividing ONE banana among 9 muffins is not that bad. And not to mention a nice treat once in a while, especially in maintenance!

I have another banana muffin recipe, but this one is a little different. It has a little more banana, uses only coconut flour and has not cream/milk. It also has lots of spices

Like 90% of all my other recipes, I would definitely wait until pre/maintenance to start making and eating something like this.

I was looking over the recipe and really do find these pretty low calorie and fat as well as low carb. Each muffin has less then 100 calories and around 7g fat.

These muffins smelled absolutely heavenly when baking and taste just as good(at least to me) as a high carb banana bread/muffin! They really are delicious and will definitely make a great quick snack for when I’m at work! I really enjoyed the texture as well.

I was thinking too while I was tasting. The spices in these mimic a pumpkin bread.. I bet you could switch up the banana for pumpkin puree and they would taste just as good. If you do this I would use the same amount, 5oz of pumpkin puree. Let me know if you make and how they turn out!

Hope you enjoy!

Makes 9 muffins

Recipe can be doubled to fit in a 8-9” loaf pan, just adjust nutritional information for servings.

Ingredients:

1 large sized(9” and about 5 oz with out peel) very ripe banana, mashed
1 teaspoon pure vanilla extract
3 large eggs, room temperature
1/4 cup(2 oz) butter, softened
3/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup splenda
1/4 cup coconut flour, sifted

Instructions:

Preheat oven to 350F
Butter 10 muffin cups in a muffin pan(or you can use paper liners if you like)

In small bowl mix mashed banana, eggs, and vanilla to combine. Set aside.

In bowl of mixer fitted with paddle attachment, cream butter, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Mix on low for about 2 minutes, until softened. Add Splenda and turn mixer up to med/high and cream until light and fluffy, about 3 minutes.
Add flour and banana mixture in 3 batches, alternating, starting with flour. Beat on med/high for a few seconds until smooth.

(If you are wanting to add nuts you would fold them in at this time. This recipe does not call for nor does the nutritional information count for them.)

Evenly divide batter into your prepared muffin tin.

Bake at 350 for 18-20 minutes or until done(if you are doubling recipe and baking in loaf pan, it will take around 50-60 minutes, I have not made so you will have to check around 45 minutes and judge for yourself.)

Nutritional information for 1 muffin:

Energy 99 kcal
Carbohydrate, Total 7.45 g
Sugars, total 2.34 g
Fiber, total dietary 1.86 g
Protein 3.00 g
Total lipid (fat) 7.07 g
NET CARBS: 5.59 g

Candice’s Low Carb Cinnamon Apple Loaf

I have been wanting to try out a apple loaf for a while using chopped apples and apple sauce, so here it is!
I am really impressed with this loaf. It really is so moist and just plain YUMMY! It does have a bit of that ‘low carb coconut flour texture’, but all in all, is really good!
Carb count is not all that bad either with using all that apple. One slice has 5.5 grams net carb. Perfect little low carb mid day snack, has a little carbs, protein and fiber!
I added 1/2 cup of Splenda to this recipe, but honestly you might be able to get away with less.
See the note below about why I used whole milk here. Again if you are not using whole milk, you can use cream.

Hope you enjoy!!

Ingredients:

1/2 cup coconut flour, sifted
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup splenda
1/8 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
3 large eggs
1/2 cup whole milk, half and half, or heavy cream*
1 teaspoon pure vanilla extract
111 grams (about 1/3 cup) unsweetened apple sauce, I use one of those little snack cup sizes
1 SMALL apple(about 100 grams) peeled, chopped apples

Instructions:

Preheat oven to 350F
Grease a 9×3 or 8×3 loaf pan with butter. Set aside.

In small box mix coconut flour, baking soda, salt and cinnamon. Set aside

In large bowl add eggs, vanilla, milk(or cream) and splenda. Whisk by hand until combined. Mix in apple sauce. Add melted butter and continue to whisk until combined. Mix in coconut flour mixture just until smooth, do not over mix! Fold in chopped apples.

Pour batter in to prepared pan.
Bake at 350F 60-70 minutes, until tooth pick inserted comes out clean.

Let cool in pan about 5-10 minuets before taking out and transferring to rack to cool completely.
Cut in to 10 equal slices.

Can be stored in refrigerator or freezer.

Nutritional information per 1 serving:

Energy 145 kcal
Carbohydrate, by Total 8.19 g
Sugars, total 2.23 g
Fiber, total dietary 2.69 g
Protein 3.62 g
Total lipid (fat) 11.49 g

NET CARBS: 5.5 g

*I am actually trying out whole milk for the first time since low carbing. I was looking over nutritional information and it actually has LESS sugar then using half and half.. crazy huh. Less calories as well. The fat is less too, so it’s not something I going to switch to all the time. But it just might work well for baking. If you are not ready to switch to whole milk, then use half and half or heavy cream. But just remember this is more of a maintenance recipe(must like many of my others!) so switching to some milk is fine once you are in this stage.

Candice’s Low Carb Browned Butter Blueberry Muffins

I just love browned butter and love it even more in something sweet! Browning the butter gives it this really yummy nutty flavor.

I used to make some browned butter blueberry cakes years ago(full carb that is) and loved loved loved them! These definitely don’t have the same texture or flavor being low carb, but I have to say they are still are super good! You do taste the slight coconut flavor from the flour but it mixes well with the browned butter.

I preferred eating these cold out of the fridge over straight out of the oven and hot right after baking. When they were warm they had the kinda egg texture you get sometimes with coconut flour. Way less noticeable when cold.

Hope you enjoy!

Ingredients:

12 muffins:
3.5 oz (7 Tablespoons) unsalted butter
1/3 cup half and half*
4 large egg
1 1/2 teaspoon vanilla extract
1/2 cup coconut flour
1/2 cup splenda
1/4 cup xylitol
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh or frozen(defrosted, and patted dry) blueberries

6 muffins:
1.75 oz (3.5 Tablespoons) unsalted butter
2 Tablespoons + 1.5 teaspoons half and half*
2 large egg
3/4 teaspoon vanilla extract
1/4 cup coconut flour
1/4 cup splenda
2 Tablespoons xylitol
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup fresh or frozen(defrosted, and patted dry) blueberries

Instructions:
Preheat oven to 375F
Line muffin pan with paper liners(or spray with nonstick cooking spray if you don’t want to use liners)
In a small sauce pan heat butter. Keep a very close on eye the butter and cook until you start to see the butter brown. Again keep a close eye on and don’t over heat! Remove from heat when you see it started to get a little brown, and let slightly cool.

In small bowl sift together coconut flour, baking powder and salt. Set aside.

In a large bowl whisk half and half*, eggs, splenda, xylitol and vanilla. Mix in melted browned butter. Add flour mixture. Lastly fold in blueberries.
Divide batter equally between muffin cups.

Bake at 375F for 20-25 minutes or until done.

*In maintenance now I watch my calories a little more. If you don’t watch you can use heavy whipping cream in place of the half and half.

Nutritional information for 1 muffin:

Energy 140 kcal
Carbohydrate, Total 11.14 g
Sugars, total 2.18 g
Fiber, total dietary 2.54 g
Sugar alcohol 4.03 g
Protein 3.44 g
Total lipid (fat) 9.59 g

NET CARBS: 4.57 g

Candice’s Low Carb Banana Muffins

So if you low carb you know that banana’s are FAR from being low carb! Well when you only eat 1/10 of a medium size banana it really is not that bad.
I’ve been dreaming of banana bread lately.. so here is the recipe I came up.
Really the 1 banana is plenty for good banana taste. The peanut flour adds a bit of a peanut butter flavor which plays well with the banana! These muffins are definitely a yummy treat! So moist and just really SO good!
Great for a quick breakfast or snack!

Hope you enjoy!

Makes 10 muffins

Ingredients:

1/2 cup splenda
1/4 cup butter, melted & slightly cooled
3 eggs
1 med(7-7.5″) very ripe bananas, mashed
2 Tablespoons heavy cream
2 Tablespoons half and half *
1/4 tsp vinegar
1 teaspoon vanilla
3 Tablespoons coconut flour
1/2 cup peanut flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts or sugar free chocolate chips(optional)

Instructions:

Preheat oven to 350F

Spray 10 cups in a muffin tin with cooking spray or line with paper liners. Set aside.

In a cup mix heavy cream, half and half, and vinegar. Let sit for 1 minute.

In a small bowl sift peanut flour, coconut flour, baking soda, & salt. Set aside.

In a large bowl whisk eggs, splenda, and vanilla. Whisk in cream mixture & melted butter.
Mix in mashed banana.
Fold flour mixture in.
If added nuts or chips fold in now.
Do not over mix batter!

Evenly divide batter into your prepared muffin tin.

Bake at 350F for 20-25 minutes.

*You can use all heavy whipping cream if you don’t use half and half. Just be sure to adjust nutritional information.

Nutritional information per 1 muffin(without nuts or chocolate chips):

Energy 124 kcal
Carbohydrate, Total 7.25 g
Sugars, total 2.18 g
Fiber, total dietary 2.02 g
Protein 5.86 g
Total lipid (fat) 8.51 g

Net carbs 5.23 g

Okay, so I have to say first.. PLEASE excuse my picture. These are not the best looking muffins ever, but they taste good!

I was measuring out all my ingredients. I was on the baking powder and my son woke up from his nap. I ran to go get him and when I came back down.. I could not remember if I measuring out my baking powder. I thought a little bit.. and came to the conclusion I didn’t..well by looks of how these turned out, I KNOW I added double the amount. Either way, they taste really good and I’m sitting on 1 doz so no plans in a while to make again.. So I guess this picture will do for now until I made next time.

Candice’s Low Carb Apple Cinnamon Muffins

Ingredients:

12 muffins:

1 3/4 cup Vanilla Whey
1/4 cup ground almonds
1 cup granulated splenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup heavy whipping cream
1/2 cup water
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 SMALL apple

6 muffins:
3/4 cup + 2 Tablespoons Vanilla Whey
2 Tablespoons ground almonds
12 cup granulated splenda
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup heavy whipping cream
1/4 cup water
2 Tablespoons vegetable oil
1 large egg
1/2 teaspoon vanilla extract
1/2 SMALL apple

Preheat oven 350F

Line muffin tin with paper liners

Wash apple, then you can either peel and chop up OR peel and grade on a cheese grader. Set aside.
In large bowl mix vanilla whey, ground almonds, baking powder, baking soda, salt, cinnamon, & nutmeg, then set aside.
In a smaller bowl mix eggs, heavy cream, water, oil, and vanilla. You only need to mix enough to break up eggs a little. Mix in splenda.

Add the cut up apple to your dry ingredients. Just using a spatula to mix, make sure all the apples are coated.
Make a well in the middle of the bowl and add your wet ingredients.
Mix only until everything is wet, DO NOT OVER MIX.. If you over mix you end up with a tough bread( this is true for all quick breads).

Spoon in to prepared muffin pan.

Bake at 350F for 18-20 mins

Nutritional information for 1 muffin:

Energy 146 kcal
Carbohydrate, by difference 4.92 g
Sugars, total 1.15 g
Fiber, total dietary 0.63 g
Protein 10.04 g
Total lipid (fat)10.88 g

These are actually really tasty and as close as I have come to making something with a similar texture as a ‘regular’ muffin being low carb.

I’m sure you can play around with recipe and come up with LOTS of different combination instead of just pumpkin I think for my next batch, I’m going to do blackberry
I liked them cold, but they tasted warm good as well.

They are also PACKED with protein, so great for a snack or even having a few for a quick breakfast or lunch!

Candice’s low carb cream cheese pumpkin muffins

servings: 6

Ingredients:4oz cream cheese

2 Tablespoons Splenda

2 large eggs

1/2 teaspoon vanilla extract

1/4 cup pumpkin puree

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon baking powder

1/4 cup + 2 Tablespoons Vanilla Whey Protein

1/4 cup + 2 Tablespoons ground almonds

Preheat oven to 350F

In mixer with paddle attachment, cream splenda & cream cheese till smooth.

Add eggs one at a time, them vanilla extract.

Add pumpkin puree, mix until smooth.

with mixer running add whey, almonds, baking power, nutmeg & cinnamon. Mix just until smooth.

Line 6 muffin cups with paper liners.Evenly spoon batter among them. (It is about 1/3 cup per muffin)

*It is always good to fill empty cups with water when not using all 12 in the pan. This will help prevent your pan from warping*

Bake at 350F for 20-25 mins

Nutritional info per muffin:

Energy 170 kcal

Carbohydrate 4.15 g

Sugars, total 0.84 g

Fiber, total dietary 1.10 g

Protein 13.23 g

Total lipid (fat)11.98 g

(net carb: 3.05g)

Candice’s Low Carb Zucchini Loaf

So this is actually a recipe request and I was more then happy to come up with! I love zucchini bread and this low carb version of a classic I came up with does not fall short! Really is yummy!
I tried several times to get this just right. Like classic zucchini bread I tried using oil first. Well I just did not like that version. It was moist but very eggy and soggy. Just was not what I wanted.
So next I tweaked recipe a bit then used melted butter in place of the oil.. let me just say WINNER! So buttery & still moist. This will defiantly become one of my favorite things to make! Carb and calorie wise, this is the perfect snack for me.
Even my 2 year old enjoyed and getting veggies in him is hard!

Hope you enjoy!

Makes 1 8”x4” loaf, 10 servings

Ingredients:

4 eggs

1/2 cup unsalted butter, melted and slightly cooled

3/4 cup granulated splenda

2 Tablespoons xylitol, powdered

1 cup grated zucchini, approx. 1 small

1 teaspoon vanilla extract

1/3 cup coconut flour, sifted

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 cup chopped walnuts *optional

Directions:
Preheat oven to 325F .
Grease & flour(coconut flour) 1 8”x4” loaf pan. You can also line bottom with parchment if you have.

In a small bowl, combine flour, cinnamon, baking soda, baking powder, salt and nuts. Set aside.

In a large bowl using a whisk mix eggs, vanilla extract, xylitol and splenda. Whisk in melted butter.
Stir in zucchini.

Lastly add your coconut flour mixture. Mix just until combined.

Pour batter in to your prepared pan. Batter is a little thick so you will have to smooth down with a spatula to get even.
Bake at 325F for 60-70 minutes, or until done.

Nutritional information per 1 slice WITH nuts:

Energy 158 kcal
Carbohydrate, Total 7.92 g
Sugars, total 0.77 g
Fiber, total dietary 2.13 g
Sugar alcohol 2.41 g
Protein 3.79 g
Total lipid (fat) 13.18 g

NET CARBS: 3.38 g

Nutritional information per 1 size WITHOUT nuts:

Energy 139 kcal
Carbohydrate, Total 7.54 g
Sugars, total 0.69 g
Fiber, total dietary 1.90 g
Sugar alcohol 2.41 g
Protein 3.56 g
Total lipid (fat) 11.43 g

NET CARBS: 3.23 g

——————

JUST AN EDIT:

So I made this recipe in muffin’s instead of a loaf and turned out just as good

If you want to do muffins instead of loaf, bake 30-35 minuites at 325F in a muffin pan.

I use a 1/4 cup to scoop out portions to put into muffin tin.

I got 9 muffins per recipe.

Nutritional information per 1 muffin(9 servings)

Energy 155 kcal
Carbohydrate, Total 8.38 g
Sugars, total 0.77 g
Fiber, total dietary 2.11 g
Sugar alcohol 2.68 g
Protein 3.96 g
Total lipid (fat) 12.70 g

Net Carbs 3.59