Keto Banana Muffins
Moist and fluffy banana muffins, made low carb with almond flour. These use real banana! A perfect gluten free and dairy free keto snack idea. 5 grams net carbs per muffin
Prep Time10 minutes mins
Cook Time16 minutes mins
Total Time26 minutes mins
Course: Breakfast
Cuisine: American
Keyword: almond flour banana muffins, keto banana bread muffins, keto banana muffins
Servings: 12 muffins
Calories: 204kcal
Dry Ingredients
- 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
Wet Ingredients
- 3 eggs beaten
- 1/2 cup monk fruit sweetener or allulose
- 1/3 cup coconut milk or almond milk (I like NutPods Vanilla Creamer), or use unsweetened Greek yogurt
- 1 banana ripe, mashed
- 1 teaspoon vanilla extract
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!
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).
Calories: 204kcal | Carbohydrates: 9g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 160mg | Potassium: 112mg | Fiber: 4g | Sugar: 2g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg