These Low Carb Banana Cocoa Muffins are a perfect little treat when you want something sweet without the sugar overload. I’ve been cutting back on carbs lately, focusing on more protein, veggies, and natural ingredients — and these muffins have been one of my favorite go-to bakes.
Most low-carb recipes I came across either called for ingredients that tasted a little off or didn’t quite satisfy the way a good dessert should. That’s why I wanted to create something that feels indulgent but still fits a balanced way of eating.
I don’t use artificial sweeteners like aspartame or sucralose — they’re just not my thing. Instead, I lean on natural options. Stevia works well, but I’ve found Xylitol gives these muffins the best flavor and texture. It’s not as common in every grocery store yet, but it’s worth tracking down.
Ingredients
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1¾ cups low-carb baking mix (such as Bob’s Red Mill)
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⅓ cup Xylitol sweetener
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⅓ cup dark cocoa powder
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1½ teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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2 ripe bananas, mashed
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1 cup low-fat Greek yogurt
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2 large eggs
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1 tablespoon Stevia nectar
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4 tablespoons peanut butter (optional, for topping)
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2 tablespoons sugar-free chocolate chips (Lily’s, ChocZero, or similar, for topping)
Instructions
1. Prep the Oven
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Mix the Wet Ingredients
In a medium bowl, mash the bananas until smooth. Stir in the Greek yogurt, eggs, and Stevia nectar until well combined.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the baking mix, Xylitol, cocoa powder, baking powder, baking soda, and salt.
4. Make the Batter
Add the dry mixture to the wet ingredients and stir until just combined — don’t overmix.
5. Fill the Muffin Tins
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the tops with sugar-free chocolate chips. If using peanut butter, add a small dollop on top before baking.
6. Bake
Bake for 13–15 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve
Let muffins cool on a wire rack for about 15 minutes before serving.
Tips & Notes
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Chocolate chips: Use sugar-free chocolate chips (Lily’s, ChocZero, Bake Believe) to keep this recipe low carb. If unavailable, chop up a bar of 85–90% dark chocolate.
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Bananas: The riper, the better — they add more natural sweetness.
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Sweetener swap: Xylitol can be replaced with monk fruit or erythritol.
Make-Ahead & Storage
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Storage: Keep in an airtight container in the fridge for up to 5 days.
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Freezer-friendly: Freeze cooled muffins for up to 2 months. Thaw overnight in the fridge or reheat gently.
Nutrition Facts:
87 Calories | 1.6 Fat | 9 Carbs | 3.5 Protein
If you’ve liked this low-carb, low-calorie recipe, please check these below:
Low Carb Donuts Glazed With Maple
