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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!). They look at taste just like the bakery ones you might be missing.
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.
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.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap 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.
Last Step: Leave A Rating!
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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