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Free Printable: Low Carb & Keto Food List
Get It NowI 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
How 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
Soft, nutty, and just the right amount of sweet — these keto banana muffins taste like the real deal, but with way fewer carbs.
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Instructions
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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
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Keto Banana Muffins
99 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 🙂
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.
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!!
Cat
0Would I be able to use Isopure for the protein powder?
Wholesome Yum D
0Hi Cat, Yes, that should work for you.
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.