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I get asked all the time—can you turn my keto banana bread into muffins? Or switch up the flavor of my keto blueberry muffins? The answer is yes to both… and that’s exactly how these keto banana muffins were born! If you’ve been missing bakery-style banana muffins or just craving that cozy banana flavor on keto, these are the perfect fix. They’re soft, lightly sweet, gluten free, and come together fast. You’d never guess there’s no actual banana in them. Grab your mixing bowl, and make a batch with me!
Why You Need My Keto Banana Muffins Recipe
- Real banana flavor – Most banana muffins recipes rely on real bananas (which aren’t low carb), but thanks to the same secret ingredient I use in my sugar-free banana pudding, you’d never know there’s none in here. If you do want to use real banana, check out my healthy banana muffins instead!
- Soft, fluffy, and nutty – These muffins are super light and tender, with a hint of crunch from the walnuts. They honestly taste like they came from a bakery — just without the carbs.
- Easy, everyday ingredients – You don’t need anything fancy to make these. Just almond flour, allulose, and a few pantry staples — I always have everything on hand.
- Perfect for breakfast or snacking – I love making a batch at the start of the week. They’re great with bulletproof coffee in the morning or as a quick bite when I’m running around with the kids.
Ingredients & Substitutions
Here I explain the best ingredients for my sugar-free banana muffins recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Almond Flour – For that true bakery-style texture, I always use my Wholesome Yum Blanched Almond Flour — it’s super fine, so no gritty muffins here. Almond meal makes them grainy, and coconut flour would dry them out (plus you’d need a bunch of tweaks). If you’re avoiding almonds, try my coconut flour muffin recipe instead (just swap the blueberries for banana extract).
- Wholesome Yum Granulated Allulose – I’ve tried other sweeteners, but allulose (or monk fruit sweetener) gives the best texture — super moist and soft. Erythritol ones can make the muffins a little dry or dense. If you’re swapping it out, just use my sweetener conversion calculator to get the right amount!
- Baking Powder – Helps the keto banana muffins rise and get nice and fluffy!
- Unsalted Butter – I use melted butter for that rich flavor, but if you need a dairy-free option, coconut oil or buttered-flavored coconut oil work great too.
- Almond Milk – I usually use my homemade almond milk, but store-bought works just fine too — just make sure it’s unsweetened!
- Eggs – These hold everything together and give the muffins that soft, airy texture. Flax eggs can work as a swap if you need them egg-free!
- My Secret Ingredient – Just a splash of banana extract gives these muffins that classic banana flavor… without actually using bananas! You could also add a little vanilla extract to round out the flavor even more.
- Walnuts – I love the crunch and nutty flavor they add, but if you’re not a walnut fan, pecans or chopped almonds would work just as well.
- Sea Salt
Free Printable: Low Carb & Keto Food List
Get It NowHow To Make Keto Banana Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix dry ingredients. In a large bowl, mix together the almond flour, sweetener, baking powder, and a pinch of salt.
- Add wet ingredients. Pour in the melted butter, almond milk, eggs, and banana extract. Stir until everything’s smooth, then fold in most of the chopped walnuts.
- Fill muffin tin. Scoop the batter into the lined muffin pan, dividing it up evenly. I like to press a few extra walnuts on top for a little crunch.
- Bake. Place your keto banana muffins in the oven and bake until the tops are golden and a toothpick comes out clean. Let them cool a bit before diving in!
My Recipe Tips
- I recommend muffin liners. You could bake these straight in the pan, but liners make cleanup easier and keep the muffins from sticking.
- For taller, bakery-style muffins, we’re making 10 instead of the usual 12. You can stretch the batter to 12 to cut back on carbs or calories, but you’ll get smaller tops. I just leave two of the muffin cups empty — this is the pan I use.
- Don’t pack the almond flour. Just scoop it into the measuring cup and level it off — no pressing it down! That way your muffins stay light and fluffy, not dense or dry.
- Make sure your eggs are at room temp. If they’re too cold, they’ll cause the melted butter to clump up. I usually just set them out while I prep everything else.
- Once the wet and dry ingredients are combined, don’t overmix. The batter should be thick but slightly scoopable, not dry or crumbly. Overmixing can make them dense.
- Want them sweeter? These keto banana nut muffins are mildly sweet (how I like them!), but you can bump it up to 3/4 cup sweetener if you prefer a little more sweetness.
- Ovens can vary, so I always check doneness with a toothpick. If it comes out clean (or with just a few crumbs), you’re good to go.
- Cool on a cooling rack, not in the pan. Leaving them in the muffin tin traps steam and can make the bottoms soggy — and no one wants that.
Recipe Variations
Want to mix things up a bit? Try one of these fun banana muffin variations — they’re all super easy and just as tasty as the original:
- Chocolate Chip – Stir in some sugar-free dark chocolate chips for a rich, banana-chocolate combo. My kids go crazy for this one!
- Cinnamon Banana Muffins – Add about 1 to 2 teaspoons of ground cinnamon to the dry ingredients for a warm, spiced flavor (or try my keto cinnamon muffins). I do this sometimes when I want them to feel a little more like fall!
- Toasted Coconut – Add shredded coconut to the batter or sprinkle on top for a tropical twist and light, toasty crunch.
More Keto Muffin Recipes
Love these keto banana muffins? Here are a few more keto muffin recipes I think you’ll love just as much:
Keto Banana Muffins
By
Soft, nutty, and just the right amount of sweet — these keto banana muffins taste like the real deal, but with way fewer carbs.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 muffin
- Tips: Check out my recipe tips above to help you get perfectly fluffy muffins, golden tops, and just the right balance of sweetness every time.
- Store: Keep them in an airtight container—3–4 days in the pantry or up to a week in the fridge.
- Reheat: Warm them up in the oven or microwave for the best texture.
- Freeze: Freeze in a bag for a few months, then just thaw when you’re ready to eat!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
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Keto Banana Muffins
101 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 🙂
Dot Shields
0These banana muffins taste exactly like they were from a bakery. I have been trying to find a great banana muffin recipe and this one is the winner.
Wholesome Yum D
0That’s such an amazing compliment, Dot! So glad this banana muffin recipe was a winner for you!
JC
0Easy to assemble. Smells amazing! In 3…2…1… I know they’re gonna be yummy!
Wholesome Yum D
0I love that, JC! I hope they turned out just as delicious as they smelled!
Chey
0I’m in the process of making this right now. I was wondering if I could add protein powder to this recipe. I was thinkings 2cups of almond flour and 1/2 cup of protein powder?
Maya | Wholesome Yum
0Hi Chey, Yes, I think that should work! Please let me know how they turn out.
Donna
0can sugar free chocolate chips be added? or should I reduce the walnuts to include the chocolate chips? Please let me know asap – wanting to make these tomorrow if possible. Thanks again!!
Maya | Wholesome Yum
0Hi Donna, Sorry I didn’t see your comment in time (I get so many lately!), but yes, feel free to add chocolate chips. You can just add them to reduce the walnuts, it’s up to you!
Donna
0I’m dying to try these with the almond flour, but was wondering if you could substitute a regular ripened banana instead of the extract? Please let me know asap!!! Love all of your recipes by the way :). Thank you!!!
Maya | Wholesome Yum
0Hi Donna, I haven’t tried these with actual banana, but be aware that wouldn’t be keto friendly. I do have an almond flour banana bread that uses real bananas if you don’t need strictly keto. Hope this helps!
aida farr
0I made this a while back and shared with my friends. They wanted the recipe it was soooo good! Honestly they were even better than the regular banana muffins! Thank you!!
Holly
0Just made these banana muffins. They are delicious!!!!! My husband loves them. Just might add a little more banana extract next time. We also love the pumpkin muffins
Maya | Wholesome Yum
0Thank you, Holly! I’m glad you both loved them. I’ve noticed banana extracts can vary widely in intensity so feel free to increase the amount if you find yours isn’t intense enough.
Margo
0Too thick!! What to do?
Maya | Wholesome Yum
0Hi Margo, What is too thick, I assume you’re referring to the batter? If so, it’s normal for it to be fairly thick — see my pictures above.
Sheri
0These are amazing!! The texture is exactly like the “real” thing. I would add an extra 1/2 tsp. banana flavoring, but that’s person preference. I sort of messed up the directions and went into autopilot and creamed the butter and allulose, added the eggs and flavoring. Combined the dry ingredients separately and slowly added them to the wet in my stand mixer. After mixed, I stirred in pecans (don’t like walnuts) and baked 20 minutes. I will definitely be making them again.
Maya | Wholesome Yum
0I’m so glad you liked these muffins, Sheri! The amount of banana extract is definitely a matter of preference but also depends on what brand you use, since they vary in flavor concentration. Feel free to add more next time! Sounds like they worked well for you overall, though. Enjoy!
Marina Teplitsky
0Left out the walnuts (my kids don’t like chunks of stuff in their muffins, sigh). Otherwise followed the directions & was rewarded w/ 11 delicious, tender, just-right-level-of-sweetness muffins. Yum from me, & an enthusiastic thumbs up from my kid (13 y/o).
barbara
0Did a test run on this recipe. They are delicious! Very filling and satisfying! My batter was quite thick, so next batch will be with coconut flour (instead of almond flour) and a bit more almond milk. Not complaining in any way, however, because this recipe deserves all five stars.
Maureen Wishart
0Delicious muffins and easy to make.
Marianne
0Just had my first Keto banana muffin, excellent, but I’ll put in dash more banana extract next time. Trying the blueberry recipe, which is essentially the same, next week. Thank you very much, breakfast is difficult for me, not used to eating it for years!!
GC
0Is there a way to use bananas instead of banana extract?? Need to use up some ripe bananas.
Wholesome Yum D
0Hi, I have not tried that with this recipe and it would take some adjusting for the extra liquid. Here is another recipe for banana oat pancakes that uses whole bananas.
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.