You’ll love these Keto Banana Muffins that use real bananas for flavor! I start with a low carb almond flour and flax seed muffin, and add sweet banana and chunky walnuts for the perfect breakfast or afternoon treat.
5 grams net carbs per muffin
The Perfect Low Carb Banana Muffins
I love having keto muffins in the freezer. They are a great sweet treat, grab-and-go breakfast, or afternoon energy booster. Having low carb snacks on hand helps you stick to your goals when hunger strikes!
These work perfectly as travel snacks. While I love eating them straight out of the freezer, they hold together well enough to pack in lunches or carry on bags!
While some keto banana muffin recipes use banana extract, this one relies on 1 perfectly ripe, spotty banana. It’s amazing how much banana flavor these muffins have, despite having just a little bit of sugar added from the banana.
Customize these to make them your perfect muffin! Start with the basic almond flour banana muffins recipe, and choose your own additions!
I use dark chocolate chips when I make them for my son. Walnuts are my favorite! Leave them plain, or add seeds, pecans, almonds, or macadamia nuts!
Are Banana Muffins Keto?
A typical banana muffin recipe is not keto. They are traditionally made with regular flour, sugar, and lots of banana.
This almond flour banana muffin recipe swaps high carb wheat flour for almond flour, and uses a 0 calorie sweetener.
Using simple ingredients you’re likely to have on hand, low carb muffins are easy to make!
The muffins are high in fiber due to flax seeds and almond flour, giving them only 5 grams of net carbs.
What You’ll Need
- Almond Flour (blanched almond flour. Almond meal works but will make a denser loaf).
- Flax Meal (for the best quality, blend whole flax seeds fresh for recipes)
- Sea Salt
- Baking Soda & Baking Powder
- Pastured Eggs (large eggs)
- Monk Fruit Sweetener or Allulose (see notes about subbing allulose)
- Coconut Milk or Almond Milk
- Banana (be sure to use spotty ripe bananas for the best flavor! 1 medium banana doesn’t add that many carbs when split between 12 muffins!).
- Vanilla Extract
- Chopped Walnuts, optional (pecans, almonds, or sugar free or dark chocolate chips are also great!)
How to Make Keto Banana Muffins
Before you begin: Line a muffin pan with parchment paper liners. Set aside. Preheat oven to 350º F.
*Note: If you don’t have muffin liners, generously grease the muffin pan with coconut oil or avocado oil.
Step 1: In medium sized mixing bowl, add the dry ingredients, and whisk to combine well.
Step 2: In a large bowl, add the banana, and mash.
Step 3: Into the banana, add the wet ingredients (eggs, vanilla, and coconut or almond milk). Whisk to combine.
Step 4: Add the dry ingredients, and stir until just combined.
Step 5: If using, fold in walnuts, chocolate chips, or pecans.
Step 6: Divide the batter between the 12 muffins cups. Top each one with a thin slice of banana, if desired.
Step 7: Bake Muffins for 16-20 minutes, until risen and golden brown in the center. Once the muffins have cooled slightly, remove them from the muffin tin and place them on a cooling rack until they have fully cooled.
FAQ & How to Store LeftoverMuffins
How to Store Leftover Keto Banana Muffins
After muffins have fully cooled, store in an air tight container refrigerated for up to 6 days.
Store muffins in an airtight container and freeze for up to 3 months. Allow muffins to thaw on the countertop for about 15 minutes to serve.
Make Low Carb Paleo Banana Muffins
These muffins are easily made paleo, depending on which sweeteners you prefer on your paleo diet.
Allulose and erythritol are not considered paleo, so should be omitted on a strict paleo diet.
Coconut sugar is a good substitute (though not keto). You can also use maple syrup and an additional 2 tablespoons of almond flour.
Banana Muffin Recipe Variations
Keto Banana Bread
This recipe does bake into a loaf! Hop on over to my Best Keto Banana Bread recipe for instructions.
My banana bread recipe calls for yogurt. Keep it dairy free, like this muffin recipe, by subbing coconut milk or almond milk.
Keto Chocolate Chip Banana Muffins
Instead of walnuts, add 1/4-1/2 cup of dark chocolate chips or sugar free chocolate chips. You can also use an 85% dark chocolate bar chopped into small pieces.
Seeded Banana Muffins
Omit the walnuts, and add 2 tablespoons each sunflower seeds, pumpkin seeds, and hemp seeds, and 1 tablespoon chia seeds.
Peanut Butter Banana Muffins
If you love peanut butter, swirl 1/4 cup into the batter prior to filling the muffins tins. Do not mix the peanut butter into the wet ingredients (it will change the ratio of ingredients needed). Just leave a swirl not fully mixed in to add the flavor you crave!
Peanut butter is relatively high in carbs and not often included on keto diets (it is actually a legume). My favorite swap is SunButter sunflower seed butter. I use the No Sugar Added variety. It has incredible flavor!
Keto Banana Nut Muffins
This recipe uses walnuts, the classic nut used in banana bread recipes.
Also try swapping the walnuts for:
- Macadamia Nuts
- Chopped almonds
Other Keto Muffin Recipes
Low carb muffins are a great option for on-the-go snacks, quick breakfasts, or even dessert! Try these other varieties:
Keto Banana Muffins
- Muffin Pan
- 2 1/2 cups almond flour blanched
- 1/4 cup flax meal
- 1 1/2 teaspoons cinnamon
- 1 teaspon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup walnuts chopped, optional
- Preheat oven to 350º F. Line a muffin pan with 12 parchment paper liners and set aside.
- In medium sized mixing bowl, add the dry ingredients, and whisk to combine well.
- In a large bowl, add the banana, and mash.
- Into the banana, add the eggs, vanilla, and coconut or almond milk. Whisk to combine.
- Add the dry ingredients, and stir until just combined.
- If using, fold in walnuts, chocolate chips, seeds, or pecans.
- Divide the batter between the 12 muffins cups. Top each one with a thin slice of banana, if desired.
- Bake Muffins for 16-20 minutes, until risen and centers are fully baked. Almond flour browns faster than other flours, so a darker golden color is normal!