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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. Just like the bakery ones you might be missing.
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:
Click 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!
Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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.
Recipe Video
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Click on the times in the instructions below to start a kitchen timer while you cook.
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.)
In a large bowl, stir together the almond flour, allulose, baking powder, and sea salt.
Stir in the melted butter, almond milk, eggs, and banana extract. Stir in 1/2 cup (58 grams) chopped walnuts.
Distribute the batter evenly among the muffin cups. Dot the tops with remaining walnuts.
Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.
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Recipe Notes
Serving size: 1 muffin
Video Showing How To Make Keto Banana Muffins:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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45 Comments
Theresa
I 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 🙂
Kim
Is monk fruit (erythritol) able to be used ?
Wholesome Yum M
Hi 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
They taste great and so very tender.
Dk
Delicious 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
Hi DK, I am glad you enjoyed them! Extracts may vary some in strength, so feel free to adjust the amount as needed.
Cindy
I 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
I 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
Wondering 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
Hi 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
These are so good! Super easy to make, keep in the freezer and just take one out as needed.
louise bennett
Could you add protein powder to boost the protein amounts
Wholesome Yum M
Hi 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
I 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
What would the Carb count be without the walnuts.
Wholesome Yum M
Hi 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
Just 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
Can you use erythritol instead?
Maya | Wholesome Yum
Hi 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
Could I use Monkfruit sweetener instead?
Maya | Wholesome Yum
Hi 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
Can I use unblanched almond flour instead of blanched? I only have unblanched on hand right now. Thank you!
Wholesome Yum M
Hi 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
These 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
I 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
Hi 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
Hubby 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.
Carole
Hi! Can you use coconut flour instead of almond flour? Thanks, Carole
Wholesome Yum M
Hi 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
Can I use OOO Flavors banana bread drops?
Wholesome Yum M
Hi Joy-Ann, Yes those should work fine. Follow the directions on the bottle for determining how much you need for the recipe.
Rocio
What can I sub for almond milk? Heavy cream?
Wholesome Yum M
Hi Rocio, Yes. The macros will change, but the recipe will still work.
Thea
Hi!
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
Hi 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
Hubby is into a gluten-free lifestyle so this is right up our alley. Love the texture and flavors of these muffins!
Jessica Formicola
I made these muffins for breakfast this morning and they were amazing! Definitely making them again soon!
Andrea Metlika
I absolutely love this. I can have a delicious banana muffin and not have all the bad gluten side effects.
Shadi Hasanzadenemati
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Mary C Ekroos
This 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
Thank you for noticing, Mary! Yes, you are correct – it’s chopped walnuts. I fixed it. Hope you like them!
Kathryn
We 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
Hi Kathryn, This recipe isn’t going to help you with your banana stash, it doesn’t include any actual bananas! Hope you enjoy!
Joan
Can I use real bananas instead of extract? I would I adjust.
Wholesome Yum M
Hi 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!