These keto banana muffins are so moist and tender, you won’t believe they are low carb! Made with simple ingredients, they need just one bowl to whip up! 3 grams net carbs per serving.
Keto Banana Muffins
When it comes to keto banana recipes, my favorites to make are banana pudding, banana bread, and these keto banana muffins.
Growing up, a staple in our kitchen would be banana muffins. Every week, mom would bake a batch of fresh muffins and my sister and I would enjoy them throughout the week. When I first moved out of home, they were one of the very first recipes I ever made in my own kitchen.
Since going keto, I’ve been trying to find a suitable alternative. While bananas are NOT keto friendly, I’ve found a solution in banana extract! Like other flavor extracts, the banana version makes your baked goods taste banana, without needing any bananas at all. As such, I used it in my recent batch of muffins!
I’ve been meaning to share a keto banana muffin recipe for quite some time. They satisfy my banana and muffin cravings, without the carbs or sugar! They use simple ingredients and require minimal prep.
No sugar and no grains are needed, but you’d never tell. The texture is moist, soft on the inside, and with a tender crumb! They are sweet and full of banana flavor, without any bananas whatsoever!
I brought a bunch of these to the office the other day and NO ONE believed me when I said there was no banana in them- My colleagues thought they tasted like real banana muffins!
How do you make keto banana muffins?
- Almond flour– I used blanched almond flour, but almond meal can also be used. I prefer the blanched variety, as it yields a tender crumb.
- Baking powder– Gives a little rise and holds the muffins together.
- Salt– A must to balance the flavors and bring out the sweetness.
- Keto brown sugar– A sugar free alternative to brown sugar. If you don’t have any on hand, any granulated sweetener can be used (like erythritol or monk fruit sweetener). Your muffins will be lighter in color.
- Eggs– Room temperature eggs.
- Butter– Melted and unsalted butter. If you only have salted butter, omit the salt in the recipe.
- Banana extract– The secret ingredient which gives them the banana flavor, WITHOUT any need for any bananas.
- Milk of choice– I used unsweetened almond milk, but any milk can be used.
- Chocolate chips– Optional, but I love adding chocolate chips to all my muffins.
Start by adding your almond flour, baking powder, and salt to a small bowl and set aside. Next, in a separate bowl, whisk together the remaining ingredients until smooth. Gently fold through the dry ingredients into the wet ingredients until just combined. If using chocolate chips, fold them through at the end.
Now, distribute the muffin batter amongst a 12-count muffin tin lined with muffin liners. Top with extra chocolate chips and bake for 22-25 minutes, or until a skewer comes out mostly clean. Remove from the oven and allow them to cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Tips to make the best low carb banana muffins
- Avoid overbaking the muffins, as they continue to cook as they continue to cool down.
- Feel free to replace the chocolate chips with chopped walnuts or your favorite nuts.
- You must use banana extract, NOT banana food flavoring. Avoid using banana food flavoring as it shouldn’t be used for baking.
Storing and freezing keto banana bread muffins
- To store: If you intend on eating your muffins within. 3 days, they can be stored at room temperature, covered. If you’d like them to keep longer (7 days), store them in the refrigerator.
- To freeze: Place muffins in a ziplock bag and store them in the freezer for up to 6 months.
More keto muffin recipes to try
Preheat the oven to 180C/350F. Grease and line a 12-count muffin tin and set aside.
In a small bowl, whisk together your almond flour, baking powder, and salt, and set aside. In a separate bowl, whisk together the melted butter, eggs, keto brown sugar, banana extract, and milk, until smooth and combined. Gently add the dry ingredients and mix until just combined. Fold through the chocolate chips, if using them.
Distribute the batter evenly amongst the 12 muffin liners. Bake for 20-25 minutes, or until a skewer comes out just clean.
Remove the muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.
Serving: 1serving | Calories: 196kcal | Carbohydrates: 5g | Protein: 7g | Fat: 18g | Sodium: 239mg | Potassium: 19mg | Fiber: 2g | Vitamin A: 225IU | Calcium: 105mg | Iron: 1mg | NET CARBS: 3g