These keto-friendly banana muffins are packed with the flavors of banana, vanilla, and cinnamon. And made without any bananas at all! Perfect for a grab-and-go breakfast or a healthy sweet treat.
Ok, I know what you're thinking... bananas are not keto friendly. But hear me out. These easy muffins manage to deliver all the banana flavor you've been craving, with no real bananas at all. (Thanks to handy banana extract!)
Packed with the comforting flavors of banana, walnuts, and cinnamon, these guilt-free muffins are not only delicious but also low carb and keto friendly. And they're ready to eat in just 30 minutes!
These keto banana muffins are:
- Moist and flavorful.
- Rich in banana flavor, without any real bananas!
- A little nutty, thanks to the walnuts.
- Easy to make in 30 minutes.
- Keto friendly!
They're perfect for a quick breakfast, a convenient snack, or a sweet treat at the end of the day.
Key Ingredients & Substitutions
Almond and Coconut Flours: These gluten-free flours are low in carbs and high in fiber, making them perfect for keto baking. (I'm a fan of this almond flour and this coconut flour.)
Low Carb Sweetener: Choose any keto-friendly granulated sweetener that you prefer, like erythritol or monk fruit sweetener to keep these muffins sugar-free. I used this monkfruit sweetener.
Banana Extract: This gives the muffins their banana flavor without adding the sugar and carbs found in actual bananas. No real substitute here - it's what makes these muffins stand out! (You can order it online here.)
Walnuts: These add a crunchy texture and some healthy fats. Feel free to substitute with pecans or leave the nuts out entirely if you prefer.
Helpful Tips
Use Room Temperature Ingredients. Make sure your eggs and almond milk are at room temperature to ensure the batter mixes together smoothly.
Do Not Overmix! Mix the batter until just combined to avoid dense muffins.
Watch the Baking Time. Oven temperatures can vary, so start checking your muffins at the 18-minute mark to prevent overbaking.
Storing the Muffins: The banana muffins will stay fresh at room temperature for 3-5 days. You can also freeze them for 2-3 months. Simply defrost to room temperature to serve again.
Variations
Chocolate Chip Keto Banana Muffins: Fold in sugar-free chocolate chips instead of walnuts for a chocolatey twist.
Blueberry Keto Banana Muffins: Add a handful of fresh or frozen blueberries to the batter for a burst of tanginess.
Nut-Free Keto Banana Muffins: For a nut-free version, omit the walnuts and substitute the almond flour for additional coconut flour. Consider adding seeds like sunflower or pumpkin for a bit of crunch.
Citrus Banana Muffins: Add a bit of lemon zest for an extra zing of flavor.
More Low Carb Ideas
If you love these Keto Banana Muffins, be sure to check out these other delicious recipes:
📖 Recipe
Keto Banana Muffins
Ingredients
Step-by-Step Instructions
- Preheat the oven to 350 F, line a 12 count muffin tin with paper liners and set aside.
- In a large bowl, whisk together the almond flour, granulated sweetener, coconut flour, cinnamon, baking powder, and salt; set aside.
- In a separate bowl, whisk together the butter, eggs, almond milk, banana extract, and vanilla extract.
- Pour the wet ingredients into the dry.[mv_img id="63289"
- Mix until just combined.
- Fold in the walnuts
- Divide the batter evenly between the 12 muffin cavities, sprinkle with additional walnuts if desired, and bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Kim says
These are so delicious! I added chocolate chips along with the nuts. Perfect! Thanks for the recipe!