Low Carb KETO Banana Muffins Recipe

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Make these delicious keto banana muffins for a low carb breakfast or keto snack that freezes really well and takes no time to make.

This amazing muffin recipe is a crowd favorite in our house. My daughter loves these keto muffins so much that she ate all, but one the first time we made them.

Needless to say, we had to make a second batch right away to get photos and also so that my husband and I both could get one of the muffins.

We love family friendly recipes like this one that the whole house can enjoy. In fact, we started a Keto for Moms group on Facebook where the members share family friendly recipes that are also keto friendly.

This sugar free and gluten free muffin recipe makes for a great breakfast treat eaten on its own or dipped in almond milk or tea.

Do you miss milk and cookies as much as I do? A scrumptious muffin dipped in almond milk or a even a good heavy cream whipped coffee will satisfy that craving.

Keto Banana Muffins Recipe

Here are the ingredients for this almond flour banana muffin recipe. You can get the exact amounts in the printable recipe card below.

Almond Flour – We use almond flour in our keto baking because it is a gluten free nut flour is just ground blanched almonds. You can make it at on your own at home, from scratch, by grinding whole blanched almonds to a fine meal.

Some recipes call for almond meal which is basically a thicker version of almond flour. First it becomes meal and then it becomes flour as you continue to grind it up. Eventually it will become almond butter if you go too long. We like to use finely ground almond flour to get the best texture for the muffins.

Powdered Monkfruit – I like to use sweeteners for my Keto baked goods that have little to no effect on blood sugar like Erythritol, Swerve, Stevia, Monkfruit, Xylitol, and Yacon syrup.

Today we used powdered monfruit for these muffins and they came out great! When choosing monkfruit sweetener check the ingredients to make sure there are no sweeteners that you need to avoid like malodextrin. Only buy brands that add only keto friendly ingredients like erythritol.

You can swap powdered monk fruit for powdered swerve in this recipe. Also, if you have both sweeteners, you can add half monk fruit and half swerve. You will get the best flavor result when you mix sweeteners together.

Heavy Cream – We love to use heavy cream in recipes rather than milk or half and half because heavy cream actually has a lower sugar content.

Egg – Eggs are the superstar of the Keto diet and baking in general. They help keep the muffin together and also give a great texture.

Baking Powder – We use baking powder to help the muffins rise and hold the muffin together. It does contain carbs, but only a minimal amount. It only contains about 1.3 grams of carbs per teaspoon.

Salt – The salt in baking is very important because it prevents the dough from being flavorless and also helps strengthen the gluten in the mixture. The salt used is fine grain cooking salt or table salt.

Walnuts – We chose to use walnuts to make these muffins, but you can also other Keto friendly nuts like almonds, sunflower seeds (shelled), Brazil nuts, macadamia nuts, pecans, peanuts, pine nuts, or hazelnuts.

Some nuts like cashews should be really avoided on the keto diet because they are extremely high in carbs.

All nuts and desserts, even Keto desserts, should be eaten in moderation on Keto diet.

Banana Extract – Real banana are not really Keto friendly or low carb at all. They are actually really high in carbs and will kick you out of Ketosis. That is why we used banana extract to make this recipe.

I was pleasantly surprised that the banana extract gave an authentic banana flavor without adding extra carbs. YAY!! Banana extract for the WIN!

Alternative Ingredients

Here are some alternative ingredients that you can swap or add to this muffin recipe.

Coconut Flour – You can swap almond flour for coconut flour in this recipe or do half coconut flour and half almond flour.

I prefer baking with almond flour because it does not have as strong a flour as coconut flour in my opinion. Use what you have one hand and the muffins will come out great either way.

Chocolate Chips – You can also add chocolate chips to the banana muffins. We love Lily’s Dark Chocolate Baking Chips.

Lily Chocolate Chips are sweetened with Stevia. It is a zero calorie botanical sweetener derived from the plant Stevia Rebaudiana.

The Stevia gives Lily’s natural a richness and less sugar than typical chocolates. Lily is Fair Trade, Gluten-Free and Non-GMO.

Tools & Supplies

• Mini Muffin Pan – Your best bet for this recipe is to use a mini muffin tin because you are able to control your portions better with a small mini muffin rather than a regular sized muffin.
• Mixing Bowl – My favorite type of mixing bowls are the ones with a pouring spout.
• Muffin Liners – For the mini muffin tin, you can use mini muffin paper liners or silicone liners. Also, you can cut parchment paper squares to line the muffin tin.
• Oven – You can bake these babies in your oven at home. My favorite baking device is definitely my oven. I really want to get a second one so I can bake even more stuff at the same time. I might need second AC if I add the second oven. LOL
• Whisk – You can mix everything together with a spoon or a whisk. I prefer the whisk because it seems to bring it all together better.
• Spatula – To fold the walnuts into the mix, you can use a spoon or baking spatula.

How to Make Low Carb Banana Muffins?

Start by preheating the oven to 350 degrees F.

Line a mini muffin tin with mini muffin liners. I like to use two per muffin to help the muffin get out of the tin easier.

Add the dry ingredients to the mixing bowl and combine with a spoon or a whisk.

Add the wet ingredients into the dry ingredients using a whisk.

When fully mixed, fold the walnuts into the mixture.

Then, use a tablespoon to fill the mini muffin liners. Overfill the muffins as they don’t rise that much. In order to get a muffin top, you must overfill the wrapper.

Bake for 13 minutes on the center rack of the oven.

Remove the muffins from the oven and let them cool in the pan on top of a cooling rack for 10 minutes.

The muffin liners come off easier if they are allowed to cool for longer.

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