Moist Banana Low Carb Cupcake Recipe!


So one day, my house decided that we shall have a huge bunch of bananas that peculiarly remained green for SO LONG that everyone was just waiting for it to ‘ripen’. Low and behold, they were ALREADY OVERRIPE when we decided to check! These bananas really tricked us! So when you end up with a bunch of overripe bananas what do you do? You make cupcakes (no, actually my dad requested for it LOL)!?!

Of course, in a bid to encourage my family to embrace the sugar free, low carb lifestyle, I made these cupcakes, proving them that a healthier alternative CAN BE a tasty one as well!

These banana cupcakes are so easy to make! The recipe is quite similar to the banana bread though, so yay!!!

What you need:

– 3 ripe bananas

– 1 banana for decorating

– 2 large eggs

– 1/3 cup Nuvia Sweetener

– 1/3 cup peanut butter (I used a protein peanut butter)

– 2 cups almond flour

– 1 tablespoon baking powder

– 1/2 teaspoon salt


– walnuts

– dark chocolate chips

Honestly, I am SO LAZY, there are no steps, just dump EVERYTHING in and mix well! Of course, the more you mix, the more air gets incorporated, the more fluffy it will be! But I personally prefer denser and moist cakes so you can expect a rich banana cake!

Preheat the oven to 160 degrees celcius and cook the cupcakes for about 20 minutes. If you prefer the cupcake to have a crunchy exterior you can up the temperature to 180 degrees celcius for the last 5 minutes!