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Here on Wholesome Yum, we’ve got lots of keto muffin recipes. And while I have keto blueberry muffins and keto banana bread, many of you have been asking me whether the bread can be made into muffins, or if the blueberry muffins can be made in other flavors. The answer to both is a resounding yes! And so, this low carb keto banana muffins recipe is the best of both worlds, taking inspiration from each.
If you miss your favorite bakery muffins or just longing for bananas on keto, sugar-free banana muffins with almond flour will hit the spot. With just a few keto pantry ingredients and 30 minutes, these are easy to make and enjoy quickly. Shhhh, keto banana nut muffins don’t contain any actual banana, but they sure taste like it (much like sugar-free banana pudding!). If you want muffins with real banana, use my chocolate chip banana muffins instead. They look at taste just like the bakery ones you might be missing, and taste perfect with a hot and frothy cup of butter coffee!
Grab your blanched almond flour and your allulose, and let’s get baking!
How To Make Keto Banana Muffins
Ready to make the best keto banana nut muffins? Let’s do it!
- Prep the muffin liners. Line 10 of the muffin tins with parchment paper liners.
TIP: For taller, bakery-style muffins, we’re making 10 muffins instead of the usual 12. You can stretch the batter to 12 to save on calories and carbs, but you’ll get less “muffin top”.
- 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 (that’s our secret ingredient!). Stir in chopped walnuts.
TIP: Make sure your eggs are at room temperature. This will prevent the butter from solidifying as you mix.
- Fill muffin cups. Distribute the batter evenly among the muffin cups. Dot top with chopped walnuts.
- Bake low carb banana muffins. Bake until the top is golden and an inserted toothpick comes out clean.
TIP: Cool the muffins on a cooling rack rather than inside the muffin tin. This will prevent them from getting soggy on the bottom.
Almond Flour Banana Muffins FAQ
Are Banana Nut Muffins Keto?
With flour, sugar, and bananas, regular banana muffins are high in carbs and definitely not keto.
But this keto banana muffin recipe is keto friendly! They are low carb (just 4 grams net carbs), sugar-free, and packed with nutrients.
Are Banana Muffins Healthy?
Yes, this low carb banana muffin recipe is healthy! While many traditional banana muffins are made with white flour and sugar, these easy keto banana bread muffins are made with wholesome almond flour and allulose.
Can You Use Coconut Flour For This Recipe?
No, I don’t recommend coconut flour for this recipe. They would turn out very dry and you’d need multiple other modifications.
If you can’t have almonds, you’d be better off tweaking this coconut flour muffin recipe to remove the blueberries and add banana extract.
Can You Use Almond Meal?
No, I don’t recommend using almond meal. You need blanched almond flour like this one. Using almond meal would result in a more grainy, cornmeal-like texture.
Can You Use A Different Sweetener?
No, you can use any granulated sweetener, but the result will be different. Allulose and monk fruit sweetener with allulose are the only two sweeteners that will make banana muffins with almond flour super moist. (Reduce the amount to 1/3 cup if you’re using the monk fruit with allulose instead of pure allulose and want to keep these mildly sweet, or keep it at 1/2 cup for sweeter muffins.)
Other sweeteners can be used, the muffins just won’t be as moist. If you want to use something else, use the keto sweetener conversion calculator to check the amount.
Storage Instructions
Can You Make These Muffins Ahead?
Yes, you can. I don’t recommend storing the raw batter because the baking powder will lose it’s effectiveness if you don’t bake right away. It’s best to bake the muffins and then store them, ready-to-eat.
How To Store Low Carb Banana Muffins
Store these keto banana nut muffins in an airtight container in the pantry for 3-4 days, or in the fridge for 5-7 days. It’s best to reheat them before eating, in the oven or microwave, if you’re storing them in the fridge.
Can You Freeze Sugar-Free Banana Muffins?
You can also freeze these keto banana nut muffins if you won’t eat them within a few days. Store the sugar-free banana muffins in a freezer bag for 2-3 months. Remove from the freezer and let thaw before eating.
More Keto Muffin Recipes
If you like this recipe for keto banana muffins, you might also like some of my other keto low carb muffin recipes. I’ve included both sweet and savory options!
- Coconut Flour Blueberry Muffins – The classic muffin gets a healthy upgrade and is nut-free if you can’t do almond flour.
- Keto Blueberry Muffins with Almond Flour – If you prefer almond flour over coconut, this is the blueberry muffin recipe for you.
- Chocolate Chip Zucchini Muffins – Chocolate and vegetables in a wholesome muffin? YES PLEASE!
- Keto Pumpkin Muffins – The only muffin recipe you’ll need from September – December. (Or year-round if you’re really pumpkin obsessed.)
- Keto Mini Corn Dogs – Muffins can be savory, too! These combine classic corn dog flavor with a keto makeover. YUM.
Tools To Make Keto Banana Nut Muffins
Tap the links below to see the items used to make this recipe.
- Muffin Tin – Obviously a must for this sugar-free banana muffins recipe! I love this brand of pans, I have them all.
- Parchment Paper Muffin Liners – Even though the pan is nonstick, using muffin liners makes these keto banana bread muffins perfectly transportable – and less cleanup, too.
- Banana Extract – The secret ingredient to make these taste like they contain bananas!
Keto Banana Bread Muffins Recipe
Low Carb Keto Banana Muffins Recipe
A moist, bakery-style keto banana muffins recipe to satisfy your craving! Sugar-free low carb banana muffins with almond flour have a secret ingredient to make them taste just like banana bread without any bananas.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
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In a large bowl, stir together the almond flour, allulose, baking powder, and sea salt.
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Stir in the melted butter, almond milk, eggs, and banana extract. Stir in 1/2 cup (58 grams) chopped walnuts.
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Distribute the batter evenly among the muffin cups. Dot the tops with remaining walnuts.
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Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 muffin
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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76 Comments
Jacci
1Why on earth would you ask if she tried the recipe? Did you happen to read all the positive reviews? I made it, followed instructions and they turned out amazing! I’ll rate your cooking attempt on this one a ‘1 star’
Theresa
1I so have a sweet tooth after dinner and these muffins were perfect! Put the muffins in the freezer and just grab and go. Thank you 🙂
Marie Shively
0Oh my goodness! Using Allulose is a game changer for me! Love that you don’t get an aftertaste or cooling effect. So glad I found this on Maya’s site. I also sift my almond flour because I don’t like the grainy texture of almond flour and find that sifting makes it much better. These are the bomb!
Cherish
0These are so amazing. Thank you so much!!!
Carol Reid
0I just made these. They are delicious. I used coconut oil so I added butter extract. I also added pineapple extract and a tsp of gelatin powder. My batter was a little dry so I added more almond milk.
I would say they are the best keto muffins I have ever made.
Thanks for the recipe
MitsyBaby
0Well so loved the pumpkin muffins so gave these a try. Had ordered the same banana flavouring but did use erythritol/monk fruit sweetener blend as allulose is not available in Canada. Noted where some said they were dry so tried a tad extra butter. The batter was the right texture but somehow they still came out on the dry/crumbly side. Also found the flavouring okay but not as good as I had hoped. Not sure what causes the dryness (?) but will stick with the pumpkin ones as they are moisture full.
Maya | Wholesome Yum
0The dryness is due to using the wrong sweetener. Besti is available in Canada here.
Gail
0Did you test this recipe? Not enough liquid to dry. Didn’t work at all
Wholesome Yum D
0Hi Gail, Sorry this recipe didn’t meet expectations. Did you follow the recipe exactly because as you can see in the video the ratio of wet to dry is correct?
MitsyBaby
0Hi, is the allulose you are recommending an organic variety as if not allulose is made with GMO corn which makes it not a good sweetener alternative?
Maya | Wholesome Yum
0Hi there, Besti is not organic, but it’s non-GMO.
Sharon
0I used flaxseed eggs instead of eggs. The mixture was not like regular cake batter so I used extra almond milk. What consistency should the batter resemble? Thank you.
Wholesome Yum D
0Hi Sharon, This should be a cake like batter, there is a video above the recipe where you can see what the batter should look like. Also, replacing eggs with flax eggs can make your batter have a different consistency.
Diane Lafreniere
0This is the second time making these. This time I added Lily’s choc. chips and walnuts. I made 12 muffins using a silicone pan. I absolutely love them!!! Thank you!!!
Molly
0These are so delicious! I have to make a lot in my house. If I don’t freeze them, they will disappear!
If I omit walnuts how does that impact the net carbs?
Wholesome Yum D
0Hi Molly, That would lower the carb count.
Priscilla
0Came out good. Like the tastes and texture
Brenda Canning
0I made these banana muffins and added strudel to the top from your pumpkin muffin recipe they were great. Thanks for the great recipes.
Ann
0My daughter and I made these keto ‘banana’ muffins 10/7/2021. We were trying out some keto baking and we have a lot to learn. We also made the Maya’s pumpkin muffins. Both muffin recipes were good, a little dry and not at all sweet. I will definitely make both recipes again but plan on adding more sweetener. We used allulose but next time I may try a different sweetener & more of it. Next on our muffin list are the chocolate chocolate chip & the blueberry muffins. Thanks again to wholesomeyum.com.
Freya Petersen
0You can’t call them banana muffins without using real bananas. The extract is not the same.
Wholesome Yum M
0Hi Freya, Real bananas are too high in carbs for this recipe to work on a keto or low carb diet. This recipe was created for those following the keto diet to still be able to enjoy banana muffins. I hope this helps to clarify.
Susan
0How do I print recipes from this site?
Wholesome Yum M
0Hi Susan, There is a ‘Print It’ button located on the recipe card. Enjoy!
Phyllis
0So good! Banana muffins have always been my favorite. Now a way to enjoy them without all the carbs! I have never baked with allulose or banana extract. They have an amazing banana flavor. The only change is that I will make next time is that probably use a different sweetener, as these were not very sweet at all using the 3/4 cup allulose method. Thanks for another great recipe, Maya!!!
Lucy Bakker
0I tried the keto coconut muffin looked and smelled very nice. I did 10 muffins it was so filling that I thought I could have gone for 12. for me it was very good but needed more sweetener I used the Besti replacement sugar. next time intend to add extra sugar. For my husband he ate one and he liked it but he said that compared to the regular muffins this was a little on the dry side. We liked it .I have the picture but since I am very poor on internet could not send it. Maybe the next time. Thank you Maya the recipe was successful.
Glad
0Hi, can I use banana flavoured liquid stevia instead of the banana extract? If so, how much? Thanks for all the recipes. I’ve been on this site for days and can’t wait to try all my “favourites!”
Wholesome Yum M
0Hi Glad, I am not sure using banana stevia will flavor the muffins enough. For the best results, I would use banana flavoring. That way you can adjust the sweetness to your preferences. Use the link in the recipe card to get a bottle of my preferred flavoring.
Glad
0Omg! I did make these with the banana flavoured liquid stevia & they came out AWESOME! :))) I’m in Sicily and cannot find extracts so I used what I had. Same measurement– 1 tsp.Thanks again!
Sydney
0Can you use real bananas instead of banana extract?
Wholesome Yum M
0Hi Sydney, I don’t recommend adding real bananas to this recipe. Using bananas would drastically change the texture, and I’m not sure they would turn out. Also, they would no longer be keto, as a ripe banana contains anywhere from 25-35 grams of carbs!
Kim
0Is monk fruit (erythritol) able to be used ?
Wholesome Yum M
0Hi Kim, The texture will be less like actual banana bread, but the recipe will still work. Please decrease the amount of sweetener to 1/3 cup + 2 tsp. Enjoy!
Mary
0They taste great and so very tender.
Dk
0Delicious and moist, need a lot more than 1 tsp banana extract, I used 3 teaspoons to get some taste of the banana
Wholesome Yum M
0Hi DK, I am glad you enjoyed them! Extracts may vary some in strength, so feel free to adjust the amount as needed.
Cindy
0I love these muffins! I did use 1/4 cup plus 1 Tbs granulated swerve and they are just sweet enough; oat milk instead of almond because that’s what I had, and coconut oil instead of butter. Wonderfully moist. They did stick to the liners so I am going to try greased tin next time-I want all the muffin I can get! LOL.
Michelle
0I used maple extract and vanilla extract instead of banana extract as I couldn’t get the latter. Also used golden monk fruit instead of allulose and the muffins turned out so delicious, moist, and soft! What a great, versatile recipe for muffins that can be modified for different flavors. Thank you for sharing!
Deb
0Wondering if anyone has tried adding a bit of caramel extract to these? I love the Keto and Co. Banana Caramel Muffins, but don’t like the price! Hoping to find a recipe that’s a suitable alternative. I’m planning to give it a try, just wondering if anyone had tried and how much caramel extract you used?
Wholesome Yum M
0Hi Deb, Caramel sounds like a fun addition! Extracts can vary in strength, so you may want to pick up a keto-friendly caramel extract and start with the suggestions listed from the manufacturer.
Jen
0These are so good! Super easy to make, keep in the freezer and just take one out as needed.
louise bennett
0Could you add protein powder to boost the protein amounts
Wholesome Yum M
0Hi Louise, I have not tried this, but you may be able to sub a small amount of protein powder for the almond flour. Please let me know how it turns out if you decide to try it.
LORI GAMBLE
0I made with 1/2 almond flour and 1/2 vanilla protein powder and the carbs go down but the recipe is the light, airy and delicious!! Also, I’ve made with cheesecake middle and topped with raspberry drizzle and they were to die for!!
Theresa
0What would the Carb count be without the walnuts.
Wholesome Yum M
0Hi Theresa, I am not sure. If you would like to figure out the net carbs without the walnuts, you can enter the recipe into an online recipe calculator to get an accurate nutrition count for the muffins you made.
Linda
0Just made these banana muffins. OMG. So good!! They were moist and you’d never know they weren’t made with bananas. I made half with no nuts and the other half with sugar free dark chocolate chips. Definitely will be making another batch to put in the freezer. Thanks so much for all of your wonderful recipes!!
Melanie
0Can you use erythritol instead?
Maya | Wholesome Yum
0Hi Melanie, Yes, you can, they just don’t come out as moist with it. There’s a section on sweeteners in the FAQ in the post above.
Rebecca Charles
0Could I use Monkfruit sweetener instead?
Maya | Wholesome Yum
0Hi Rebecca, Yes, you can. I recommend this monk fruit sweetener and you’ll need to use 1/3 cup instead of 1/2 cup.
Jessica
0Can I use unblanched almond flour instead of blanched? I only have unblanched on hand right now. Thank you!
Wholesome Yum M
0Hi Jessica, Unblanched almond flour has a bitter flavor due to the skins, and the texture is more grainy. The recipe will work, but please be aware of that difference in the final product.
Ivy
0These muffins are incredible!! Hard to believe they are keto friendly. I omitted the walnuts and added Lily’s dark chocolate chips. I baked them a few minutes longer than recommended. All of the Wholesome Yum recipes I’ve made have been foolproof and delicious!!
JulesB
0I must be doing something wrong because whenever I make anything with almond flour nothing rises or looks like anyone’s picture. And it tastes terrible. I am trying to do natural sugar so I’ve used honey, date paste, and date sugar and it doesn’t matter. Texture and taste are horrible. I’d rather not eat.
Wholesome Yum M
0Hi Jules, Can you describe how your baked goods turn out? Did you make these muffins? Are you using super fine blanched almond flour? (Using other kinds is a common culprit for disappointing baked goods.) I would love to help you troubleshoot with a little more information.
Lisa
0Hubby and I loved these. I added about double, maybe more of extract so we could really taste the banana. Delicious!! Second time making them I added Lily’s chocolate chips. Third time I added a sprinkle of brown sugar swerve on top before baking. Same recipe three different ways! FANTASTIC! And I have to say that we are very picking when it comes to keto baked goods and the texture. I made them as mini muffins so carbs went way down and a couple is great for satisfying that craving.
J Wallace
0Is it possible to make these and add a single mashed banana? We are not keto but eating lower carb. I know bananas add moistness so I was wondering, if so, could you suggest how the wet ingredients be adjusted? Thank you!
Wholesome Yum D
0Hi J, I have never used actual banana in this recipe so I don’t really have a recommendation for that.
Carole
0Hi! Can you use coconut flour instead of almond flour? Thanks, Carole
Wholesome Yum M
0Hi Carole, I have not personally tested this, but I think the recipe should work if you decrease the amount of flour to 1 cup of coconut flour and increase the number of eggs to 10.
Joy-Ann
0Can I use OOO Flavors banana bread drops?
Wholesome Yum M
0Hi Joy-Ann, Yes those should work fine. Follow the directions on the bottle for determining how much you need for the recipe.
Rocio
0What can I sub for almond milk? Heavy cream?
Wholesome Yum M
0Hi Rocio, Yes. The macros will change, but the recipe will still work.
Thea
0Hi!
I am looking forward to making these. I was wondering, have you ever used lupin flour? I am trying to see which recipes work best with that flour. I’m planning to make these as you did, but I also want to try it with the 20% substitution of almond flour with lupin flour to see if this is one of those recipes that will convert well. I understand that by itself, it is very bitter and needs a lot of help to tame the bitterness, but if done with a balanced ratio, is pretty good. Anyway, thank you for all your amazing recipes. I’ll let you know how it turns out…with both. Just had a thought…which leads to a second question: Have you ever tried those flavored syrups in place of extract? I think I will try the Jordan’s Skinny Syrups in half the batch and compare the taste differences.
Wholesome Yum M
0Hi Thea, I don’t have any experience with lupin flour so I don’t know how it will change the recipe, but please feel free to share with the other readers here if you decide to try it. As for the syrups, I don’t think they are suitable for baking. Most are made for flavoring beverages and may lose their potency if baked.
Abigail Raines
0Hubby is into a gluten-free lifestyle so this is right up our alley. Love the texture and flavors of these muffins!
Jessica Formicola
0I made these muffins for breakfast this morning and they were amazing! Definitely making them again soon!
Andrea Metlika
0I absolutely love this. I can have a delicious banana muffin and not have all the bad gluten side effects.
Shadi Hasanzadenemati
0This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Mary C Ekroos
0This sounds great, Maya! Just a little correction, in the body of the recipe, not the recipe card, at the point where you write: Add the wet ingredients: the end you say to add the chopped almonds, but don’t see any almonds in the ingredient list, I think you meant to: add the chopped WALNUTS?? Have a Blessed day and I’m looking forward to making these very soon!! Thanks for all your great recipes!! Mary
Maya | Wholesome Yum
0Thank you for noticing, Mary! Yes, you are correct – it’s chopped walnuts. I fixed it. Hope you like them!
Kathryn
0We always have a never ending supply of over ripe bananas, so I’m adding this to this list to bake with my kids this week. They look incredible!
Wholesome Yum M
0Hi Kathryn, This recipe isn’t going to help you with your banana stash, it doesn’t include any actual bananas! Hope you enjoy!
Joan
0Can I use real bananas instead of extract? I would I adjust.
Wholesome Yum M
0Hi Joan, Adding real bananas would change the texture of these muffins a lot! Also, they would no longer be keto, as a ripe banana contains anywhere from 25-35 grams of carbs!