Keto Banana Muffins are an irresistible breakfast you are going to be thrilled to get your hands on. Every bite of these low carb banana muffins has a delicious banana flavor while still being sugar-free, gluten-free, and having just 3.9 net carbs each.
If you have ever eaten a lot of bananas then started eating keto, you already know that they aren’t low carb at all. But with the use of a few simple ingredients and banana extract, you can easily replicate traditional banana muffins minus the bananas.
We eat these keto banana bread muffins when we are heading out the door and need something quick for on the go. They are satisfying, tasty, and keep even your youngest food critics happy. Naturally, we eat them for breakfast, but we also enjoy an almond flour banana muffin for a snack too!
Ingredients
- Almond Flour – Almond flour is a versatile, healthy alternative to regular flour. Unlike white or wheat flour, almond flour is not highly processed and contains many nutritional benefits. For these muffins you can use almond meal if you prefer.
- Coconut Flour – Coconut flour is a gluten-free, sugar-free, and low carb flour substitute. The flour is made by drying out the coconut meat and grinding it into a powder.
- Sweetener – I use a blend of granulated sweetener and stevia in my keto diet recipes. Substitutions for monk fruit sweetener and others are in the recipe card.
- Butter – Butter provides flavor and richness to baked goods. Coconut oil or avocado oil can be subbed if desired.
- Cream Cheese – I use cream cheese in these keto banana muffins for a boost of flavor and smooth texture.
- Eggs – This muffin recipe requires eggs. I do not test my recipes without eggs but if you try an egg substitute like flax eggs please let me know how they turn out in the comments.
- Vanilla Extract – Vanilla enhances the other flavors in the muffins.
- Banana Extract – This is my secret ingredient for making keto banana muffins and other banana desserts. It tastes like a real banana without the carbs and sugar!
- Cinnamon – I like a hint of cinnamon in my banana bread muffins but you an omit it if you choose.
- Baking Powder – Check the date to make sure your muffins rise.
- Salt – Just a pinch brings out the other flavors.
- Sugar Free Chocolate Chips – We love dark chocolate chips in these keto muffins but they are optional. You can omit them entirely or sub in another mix-in like chopped walnuts to make keto banana nut muffins.
How To Make Keto Banana Muffins Recipe
Muffins are pretty much always a hit because they taste great, and they don’t take a lot of work to make. That keeps me happy, and all of our taste buds really happy! Let’s get started on making some healthy banana muffins!
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First Step: Warm the oven to 350 degrees and line your muffin pan with paper muffin liners and spray with cooking spray.
Second Step: Blend the cream cheese, butter, and sweetener in a large mixing bowl. Use a hand mixer and blend until it’s smooth and creamy. Slowly add the eggs and dry ingredients. Mix until everything has been combined well.
Third Step: Fold in the chocolate chips and put the batter in the prepared paper liners.
Fourth Step: Bake the almond flour banana muffins for 25-30 minutes or until the centers are firm and the edges have set up and are a deep golden brown.
Fifth Step: Let the muffins cool completely, then take them out of the pan. Store in an airtight container at room temperature for up to 2 days or up to a week in the fridge. For longer storage they can be frozen.
Top Tip💡
The easiest way to make the low carb banana muffins the same size is by using a large cookie scoop to put the batter into the muffin tins. If you don’t have access to a large cookie scoop, you can also use a measuring cup. Just make sure to fill the measuring cup with the same amount of batter for each muffin.
Variations
- Nuts – You can absolutely add nuts if you want to. Pecans, walnuts, and almonds are delicious and wonderful options. They give your muffins a great crunch. Walnuts are very popular in banana muffins. Just add ¼ – ½ cup of walnuts to the batter when you put in the chocolate chips. You don’t want to add too many.
- Fruit – These almond flour muffins are pretty versatile too. You can even add fruit to the batter if you want. A few blueberries are a great complement to the banana flavoring.
Common Questions
It is exactly what it says. Similar to vanilla extract, almond extract, or maple extract, banana extract is a flavorful liquid that tastes like bananas. I also use it in my Keto Banana Pudding and Low Carb Banana Bread.
Yes, absolutely, you can make mini muffins with this keto banana muffin recipe. It’s so easy and doesn’t really change a lot for you. Simply spray a mini muffin tin or line it with 24 liners. Use a small cookie scoop to fill the muffin tin with batter. Because they are so small, it won’t take long for them to bake. Bake the muffins for 15-20 minutes and remove them from the oven when they are done.
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Keto Banana Muffins
Low Carb Banana Muffins are an irresistible breakfast you are going to be thrilled to get your hands on. Every bite has delicious banana flavor while still being keto, gluten-free, and grain-free.
Ingredients
Instructions
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Preheat oven to 350. Put cupcake liners in 12 holes of a standard muffin tin.
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Combine the cream cheese, butter, and sweetener in a medium bowl and mix with a hand mixer until smooth.
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Add the eggs, flours, baking powder, extracts, and cinnamon. Mix until well combined.
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Add the chocolate chips and mix until they are evenly distributed in the batter. Transfer the batter to the prepared muffin tin.
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Bake for 25-30 min or until the centers feel firm when lightly pressed and the edges are deep golden brown.
Notes
To Freeze: Place the muffins in a single layer in a freezer-safe container or freezer bag. They can freeze up to 3 months. Thaw on the counter or in the fridge overnight.
Substitutions: You can swap the banana extract for lemon, lime, orange, or even almond extract to change the flavor.
Notes on Sweeteners:
Nutrition
Serving: 1muffinCalories: 251.7Carbohydrates: 9.3gProtein: 6.6gFat: 21.9gSaturated Fat: 9.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.3gTrans Fat: 0.3gCholesterol: 85.4mgSodium: 135.3mgPotassium: 114.9mgFiber: 5.4gSugar: 1.7gVitamin A: 440IUVitamin C: 0.1mgCalcium: 90.1mgIron: 1.4mg
Originally Published March 30, 2020. Revised and Republished September 3, 2024.