Keto Banana Muffins
Tender, golden almond-flour muffins with real banana warmth and just 3.4g net carbs each, ready in 35 minutes. Sweetened with monk fruit and rich with melted butter, they bake up moist and fluffy for a grab-and-go keto breakfast or snack the whole family will love.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 10. Values are estimates; brands vary.
These keto banana muffins capture all the cozy, cinnamon-laced flavor of the classic without the sugar crash. A single ripe banana and a touch of monk fruit do the work, while almond flour keeps every fluffy bite low-carb and gluten-free.
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 cup powdered monk fruit sweetener (erythritol blend)
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1 small ripe banana (about 60g), mashed
- 3 large eggs, room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup unsweetened almond milk
- 1 1/2 tsp pure vanilla extract
- 1 tsp banana extract (optional, for stronger flavor)
- 1/3 cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with 10 paper liners.
- 2
In a large bowl, whisk together the almond flour, monk fruit sweetener, baking soda, cinnamon, and sea salt until evenly combined.
- 3
In a separate bowl, mash the banana until smooth, then whisk in the eggs, melted butter, almond milk, vanilla extract, and banana extract.
- 4
Pour the wet ingredients into the dry and stir until just combined into a thick batter. Fold in the walnuts if using.
- 5
Divide the batter evenly among the 10 lined cups, filling each about three-quarters full.
- 6
Bake for 18–22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- 7
Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling before serving.
Tips & notes
- The single small banana keeps carbs low while delivering authentic flavor; the banana extract boosts taste without adding carbs. Skip it if you prefer a subtler banana note.
- Store cooled muffins in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Reheat for 15 seconds in the microwave.
- Almond flour browns fast — if the tops darken before the centers set, tent loosely with foil for the final few minutes.
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Frequently asked questions
- How many carbs are in keto banana muffins?
- Each muffin has just 3.4g net carbs (6.4g total carbs minus 3g fiber), along with 198 calories, 6g protein, and 18g fat. This recipe makes 10 muffins.
- Can I make these keto banana muffins dairy-free?
- Yes. Swap the unsalted butter for an equal amount of melted coconut oil or a vegan butter. The almond milk is already dairy-free, so the rest of the recipe stays the same.
- Why only one banana in a keto banana muffin recipe?
- A whole banana would push carbs too high for keto. One small banana plus optional banana extract gives genuine banana flavor while keeping each muffin at 3.4g net carbs, so you stay in ketosis.
- Can I use coconut flour instead of almond flour?
- Not as a 1:1 swap — coconut flour is far more absorbent. If you only have coconut flour, use about 3/4 cup and add 2 extra eggs, though the texture and macros will differ from the original recipe.
