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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
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!