Keto Banana Muffins 3G Carbs

Looking for more keto muffin recipes? Try my keto pumpkin muffins, keto breakfast muffins, and classic keto muffins. My almond flour banana muffins are such a reader favorite recipe, and I’m always asked to do a completely keto version. Well, friends, I have! Made with simple low-carb baking staples and one not-so-secret ingredient, these muffins turn out golden brown and rich with banana flavor.

Why I love this recipe

3 grams of net carbs per muffin. Compared to over 40 grams in traditional banana nut muffins! Amazing texture. Firm on the outside yet fluffy on the inside, they’re perfect for satisfying your morning sweet tooth. Super healthy. Without even trying, these muffins are gluten-free, high in fiber, high in protein, and free of refined sugar. Plus, they’re easy to make vegan with simple modifications. Made with no banana. Yes, that’s right! Instead, I use a dash of banana extract which has zero carbs or calories.

Ingredients needed

Almond flour. I use 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 (like erythritol or monk fruit sweetener) can be used, though your muffins will be lighter in color. Eggs. Preferably, room-temperature eggs. If they’re not at room temperature, gently place them in a bowl of lukewarm water for 5 minutes before using. Butter. Melted and unsalted butter. If you only have salted butter, omit the salt in the recipe. Banana extract. The secret ingredient that gives them the banana flavor without any need for bananas. Milk. I used unsweetened almond milk, but any milk can be used. Chocolate chips. Optional, but I love adding sugar free chocolate chips to all my muffins.

How to make keto banana nut muffins

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Hi, I just made this recipe. Muffins are so moist u can’t even tell. They are keto, the best recipe I tried so far. I will give it a 5-star rating . My son tried them, but he was impressed with no aftertaste. Thanks for the recipe I have more of your recipes it helps to stay on track with Keto.” – Marion Step 1- Make the batter. Whisk together the almond flour, baking powder, and salt. In a separate large bowl, whisk together the melted butter, eggs, keto brown sugar, banana extract, and milk until smooth and combined. Add the dry ingredients to the wet ingredients and stir to combine. Fold in the chocolate chips if using. Step 2- Bake. Pour the batter evenly among 12 muffin liners. Bake for 20-25 minutes or until a toothpick inserted comes out just clean. Step 3- Cool. Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Recipe tips and variations

Make vegan muffins. Swap the egg for flax eggs and use plant-based butter or coconut oil. Use banana extract And NOT banana food flavoring, which will totally change the flavor of the muffins. Check them often. Everyone’s oven times may vary, so check the muffins after 17 minutes. If they’re not done, continue baking for the full 25, then check them with a toothpick every 2-3 minutes until they’re done. Swap the mix-ins. Play around with peanut butter, raisins, or fresh blueberries. Intensify the flavor. Fold in some lemon zest, orange zest, or a dash of cinnamon.

Storage instructions

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.