Keto Banana Muffins

Introduction

If you’re on a keto journey and missing banana bread like crazy, these Keto Banana Muffins are about to become your new best friend. They bring all the sweet, comforting flavor of traditional banana baked goods—without the carb overload. Whether you’re looking for a quick breakfast option, a mid-afternoon pick-me-up, or something a little sweet to go with your coffee, these muffins deliver. And here’s the magic: they’re made without actual bananas, so you get the taste without the sugar spike. Yup, banana extract for the win!

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Why You’ll Love This Recipe

These muffins are the perfect combo of moist, fluffy, and lightly sweet with that unmistakable banana flavor. And because they’re made with almond flour and sweetened with erythritol or monk fruit, they keep your carb count low and your cravings satisfied. Plus, they’re super simple to make—all you need is one bowl and about 30 minutes from start to finish. They also freeze beautifully, so you can always have a batch ready to grab and go.

My Personal Experience

I was super skeptical the first time I made these—how could they taste like bananas without actual bananas? But I gave it a shot, and wow. They came out golden, soft, and full of that nostalgic banana bread aroma. I ended up making another batch the same week because my family ate the first one within a day. Now, they’re a staple in my meal prep routine, and I always have a stash in the freezer for busy mornings.

Required Equipment

Mixing Bowls

You’ll need at least one medium mixing bowl, but I like using two to keep wet and dry ingredients separate until the last moment. It just makes the mixing easier and the final texture fluffier.

Whisk or Hand Mixer

A whisk works fine, but a hand mixer makes it even easier to get that smooth, creamy batter. No lumps = better muffins.

Silicone Muffin Pan or Muffin Tin with Liners

Silicone pans are amazing because the muffins pop right out, but a standard muffin tin with parchment liners works just as well.

Cooling Rack

Once the muffins are out of the oven, transferring them to a cooling rack helps them cool evenly and keeps the bottoms from getting soggy.

Ingredients & Substitutions

• Almond Flour (2 cups): Gives the muffins a soft, cake-like texture while keeping things low-carb. You can sub with hazelnut flour, but it’ll slightly change the flavor.
• Granular Sweetener (½ cup): Erythritol or monk fruit work great here. Adjust to taste if you like them more or less sweet.
• Eggs (3 large): Help the muffins hold together and add fluffiness.
• Butter (¼ cup, melted): Adds richness and moisture. Coconut oil is a dairy-free alternative.
• Unsweetened Almond Milk (¼ cup): Lightens the batter without adding carbs. Any keto-friendly milk works.
• Banana Extract (1 ½ tsp): The star of the show! Gives you that banana flavor without the sugar.
• Baking Powder (1 tbsp): Helps the muffins rise nicely.
• Cinnamon (½ tsp): Adds a warm, cozy touch.
• Salt (¼ tsp): Balances the sweetness.
• Chopped Walnuts (optional, ¼ cup): For some crunch—totally optional but highly recommended!

How to Make Keto Banana Muffins

1. Preheat the oven to 350°F (175°C) and line a muffin tin with parchment liners or use a silicone muffin pan.
2. Mix dry ingredients in a bowl: almond flour, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the eggs, melted butter, almond milk, and banana extract until smooth.
4. Combine wet and dry ingredients and mix until just combined. Don’t overmix or the muffins might turn out dense.
5. Fold in chopped walnuts if using.
6. Scoop the batter into the muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick comes out clean from the center.
8. Let them cool in the pan for 5 minutes, then transfer to a cooling rack.

Tips for This Recipe

• Don’t skip the banana extract—it’s what makes these muffins taste like banana bread.
• Use parchment liners or silicone pans to avoid sticking.
• Let the muffins cool completely before storing; this helps preserve their texture.
• Adjust sweetness to your taste. Some keto folks prefer a less sweet muffin, while others love a sweeter treat.

Optional Additions

• Dark Chocolate Chips (sugar-free): For a banana-choco vibe.
• Chopped Pecans or Almonds: If walnuts aren’t your thing.
• Coconut Flakes: Adds a tropical twist.
• Protein Powder: Add a scoop to boost the macros.

Serving Ideas

• Serve warm with a pat of butter for breakfast.
• Pair with a hot cup of keto-friendly coffee or tea.
• Crumble one over Greek yogurt for a banana muffin parfait.

Storage Recommendations

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze in a zip-top bag for up to 2 months. Just microwave for 20–30 seconds to enjoy warm.

Frequently Asked Questions

Can I use real bananas? Not if you want to keep it keto. Real bananas are high in sugar and carbs. Banana extract gives the flavor without the carbs.

Can I make these dairy-free? Yes! Swap the butter for coconut oil or a plant-based butter alternative.

Can I add protein powder? Absolutely. Just reduce the almond flour slightly to compensate for the extra dry ingredient.

Can I make them nut-free? Try using sunflower seed flour in place of almond flour, but note that the flavor will be a little different.

Nutritional Breakdown (Per Muffin)

• Calories: 190
• Total Carbs: 5g
• Fiber: 2g
• Net Carbs: 3g
• Fat: 16g
• Protein: 6g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀