This easy keto banana muffin recipe is soft, fluffy, and packed with nutty crunch! Made with almond flour, banana extract, and walnuts, it delivers all the classic banana flavor without the carbs. Perfect for a quick breakfast or snack, these muffins are naturally sweetened and gluten-free. Enjoy them fresh or make a batch to freeze for later!
Recipe Ingredients
- 250g / 2 ½ cups blanched almond flour
- 100g / ½ cup granulated allulose (use 150g / ¾ cup for sweeter muffins)
- 1 ½ tsp baking powder
- ¼ tsp sea salt
- 75g / ⅓ cup unsalted butter, melted (or coconut oil for dairy-free)
- 80ml / ⅓ cup unsweetened almond milk
- 3 large eggs, at room temperature
- 1 tsp banana extract
- 75g / ¾ cup walnuts, chopped
How To Make Low Carb Keto Banana Muffins
- Preheat the oven: Preheat to 180°C / 350°F. Line a muffin pan with 10 silicone or parchment liners. (Use 12 liners for smaller muffins with lower carbs/calories.)
- Mix dry ingredients: In a large bowl, stir together almond flour, allulose, baking powder, and sea salt.
- Add wet ingredients: Stir in melted butter, almond milk, eggs, and banana extract until well combined. Fold in ½ cup (50g) chopped walnuts.
- Fill the muffin cups: Distribute the batter evenly into 10 muffin liners. Sprinkle remaining ¼ cup (25g) chopped walnuts on top.
- Bake: Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
Recipe Tips
- Use room temperature eggs: Cold eggs can make the batter lumpy and affect the texture. Let them sit out for 15 minutes before mixing.
- Measure almond flour correctly: Scoop and level the flour with a spoon—don’t pack it down, or the muffins may turn dense.
- Don’t overmix the batter: Stir just until combined. Overmixing can make the muffins tough instead of light and fluffy.
- Check for doneness properly: Insert a toothpick in the center—if it comes out clean, they’re done. If not, bake for another 2-3 minutes.
- Let them cool completely: Almond flour muffins are delicate when hot. Let them cool in the pan for 10 minutes before transferring to a rack.
How To Store Leftovers?
- Refrigerate: First, let the leftover muffins cool to room temperature. Then, store them in an airtight container in the fridge for up to 5 days to keep them fresh.
- Freeze: Place the cooled muffins in a sealed freezer bag or airtight container and freeze for up to 3 months. To serve, thaw at room temperature for about an hour before enjoying.
Nutrition Facts
Amounts per serving. Serving size: 1 of 10 muffins
- Calories: 295 kcal
- Total Fat: 27.4g
- Saturated Fat: 6.0g
- Cholesterol: 71.9mg
- Sodium: 213mg
- Total Carbohydrate: 7.7g
- Dietary Fiber: 3.6g
- Sugars: 1.3g
- Protein: 9.3g
Check out More Recipes:
- Low Carb Keto Pumpkin Spice Latte (Sugar Free)
- Low Carb Keto Almond Flour Blueberry Bread Recipe
- Low Carb Keto Flourless Waffles
Low Carb Keto Banana Muffins
Description
This easy keto banana muffin recipe is soft, fluffy, and packed with nutty crunch! Made with almond flour, banana extract, and walnuts, it delivers all the classic banana flavor without the carbs. Perfect for a quick breakfast or snack, these muffins are naturally sweetened and gluten-free. Enjoy them fresh or make a batch to freeze for later!
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C / 350°F. Line a muffin pan with 10 silicone or parchment liners. (Use 12 liners for smaller muffins with lower carbs/calories.)
- Mix dry ingredients: In a large bowl, stir together almond flour, allulose, baking powder, and sea salt.
- Add wet ingredients: Stir in melted butter, almond milk, eggs, and banana extract until well combined. Fold in ½ cup (50g) chopped walnuts.
- Fill the muffin cups: Distribute the batter evenly into 10 muffin liners. Sprinkle remaining ¼ cup (25g) chopped walnuts on top.
- Bake: Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
Notes
- Use room temperature eggs: Cold eggs can make the batter lumpy and affect the texture. Let them sit out for 15 minutes before mixing.
Measure almond flour correctly: Scoop and level the flour with a spoon—don’t pack it down, or the muffins may turn dense.
Don’t overmix the batter: Stir just until combined. Overmixing can make the muffins tough instead of light and fluffy.
Check for doneness properly: Insert a toothpick in the center—if it comes out clean, they’re done. If not, bake for another 2-3 minutes.
Let them cool completely: Almond flour muffins are delicate when hot. Let them cool in the pan for 10 minutes before transferring to a rack.
Low Carb Keto Banana Muffins
