Keto banana muffins are gluten-free, sugar-free and full of banana flavor. No fake extracts here - it is possible to make low carb banana muffins with real banana! Only 5.4g net carbs per muffin.
I love the sweet, intense flavor of bananas. And while I don't eat them on their own as a snack any more, I still bake with them.
Because if banana is used in moderation, it can be used in keto recipes!
In fact, I have a bunch of banana recipes using real banana on my website. There is my keto banana bread with almond flour, this coconut flour banana bread, keto banana pudding or these healthy banana cookies.
I will always prefer the taste of the real fruit over banana extract. These muffins are moist and soft, so tasty and just perfect as a nutritious breakfast or snack.
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🌟 Why You'll Love This Recipe
- Full of banana flavor
- Soft texture
- Gluten-free and dairy-free
- Low carb and sugar-free
- High in fiber
- Keto friendly - only 5.4g net carbs
- Ready in 30 minutes.
Ingredients
Here are the ingredients we need for this recipe:
- Banana - must be very ripe, ideally with brown specks on the peel.
- Almond flour - I used ground almonds. For extra-fine almond flour, reduce the amount to 1 ¾ cups or 175 grams
- Flax meal -
- Eggs - should be room temperature
- Unsweetened almond milk
- Coconut oil
- Sugar substitute - I used an erythritol monk fruit sweetener blend, but allulose, xylitol, Swerve or Boacha Sweet would also work.
- Baking powder
- Vanilla extract and cinnamon
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Mix the wet ingredients - banana, eggs, almond milk, vanilla and oil in a food processor. You can also use an electric blender and a large mixing bowl.
Step 2: Add the dry ingredients: the ground almonds or almond flour, ground flaxseed, sweetener, baking powder and spices. Option to also add a pinch of salt. Blend until you have a smooth batter.
Step 3: Stir in the optional cacao nibs or dark chocolate chips. I would choose a variety that contains 85% or 90% cocoa solids. Lindt is one of my favourites, as is Montezuma's. Or go for sugar-free chocolate chips such as by Lily's.
Step 4: Fill the batter into a muffin pan with paper liners. My mix made 8 muffins.
Step 5: Bake in the preheated oven until golden on top. You can also test with a toothpick for doneness. If there's no dough sticking to it, the muffins are ready.
Katrins Top Tip
The muffins are very soft when they are hot. This is normal! Almond flour muffins are more fragile than regular muffins since they do not contain gluten. They firm up as they cool down. So, have a little patience before you dig in.
Substitutions
First of all, you can replace the coconut oil with butter.
Also, any type of milk works. I prefer nut milks such as almond milk or hazelnut milk because they are lower in carbs than dairy milk. Coconut milk would be a good option, too.
The flaxseed gives the recipe a rustic flavour. It is possible to use more almond flour instead. In this case, I recommend that you add another egg to the recipe. Flax helps to bind baked goods and without it your low carb banana muffins would be too brittle.
Keto banana nut muffins: Stir in a handful of chopped walnuts or pecans.
I don't recommend that you replace the almond flour with coconut flour. Coconut flour is very different from any other grain free flours. You would have to use a lot less of it (I normally substitute with â…“ the amount because it's much more absorbent). It is also more brittle and you would definitely need more eggs.
Storage
Refrigerator: I always store my muffins in an airtight container on the kitchen counter for a couple of days. Normally they are all gone by then, but they would be absolutely fine in the fridge for about 5-6 days.
Freezer: These muffins also freeze well, for up to 3 months. So, make a double batch and pack in a freezer bag.
Defrosting: Simply defrost one muffin in the microwave (30 seconds is perfect in mine) when you feel like a treat!
FAQ
No, banana is not considered a keto friendly fruit. One medium banana contains 24g of net carbs (source: USDA). On a keto diet, you aim for no more than 25 grams of net carbs for an entire day.
Because the amount of banana per muffin is low. Bananas have a very intense flavor. This recipe uses 1 banana for 8 muffins.
You'll never get close to the taste of proper banana with extract, not to mention the same wonderful moist texture.
More Muffin Recipes
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Recipe
Low Carb Keto Banana Muffins
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 200 g / 2 cups almond flour or ground almonds
- 30 g / ¼ cup flaxseed ground
- 120 g / ½ cup banana very ripe (1 medium banana)
- 2 eggs large
- 120 ml / 4 ounces almond milk ½ cup
- 60 ml / 2 ounces coconut oil ¼ cup
- 3-4 tablespoon granulated sweetener depending on your sweet tooth
- 2 teaspoon baking powder
- 40 g cacao nibs or sugar free chocolate chips (â…“ cup), optional
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 180 degrees Celsius / 350 Fahrenheit.
- Mix the banana, eggs, almond milk, vanilla and oil in a food processor or with a blender.
- Add the dry ingredients: the ground almonds, ground flaxseed, erythritol, baking powder and spices. Blend until thoroughly combined
- Lastly, stir in the cacao nibs (or chopped dark chocolate)
- Fill into a muffin tin lined with paper cups. If you don't have any to hand, make sure the tin is really well greased. My mix made 8 muffins, but I did "try" the dough quite a few times. Yours might yield 9!
- Bake at 180 degrees 25-30 minutes or until browned on top. You can also test with a cocktail stick or a knife - if they come out dry, the muffins are done.
Yael Ben-Efraim
Just made a batch this morning, came out so moist and flavorful, had it with greek yogurt for breakfast. I would add walnuts next time. Perfect way to use up those ripe bananas.
Kate
I omitted the cacao nibs and added walnuts they were lush.
Irina
Made them yesterday. Very good! Definitely a keeper.
Claire McDonnell
Have made these twice now. They are delicious and great for a Keto sweet treat.
Patricia
Do you used Superfine Almond Flour? The link to Amazon shows a superfine almond flour so I want to make sure I have the right ingredient.
Katrin Nürnberger
Hi I used ground almonds, which are the same as regular almond flour. As long as you don't use defatted almond flour any should work 🙂
Jayne Misra
I used fine almond flour in the us and my muffins were amazing . My bananas were super ripe so I only added one tablespoon of swerve. And I bumped up the banana pulp to 1 cup plus 1/4 at the end so not all would be super blended. Using the blender really makes them soft!
Yolanda
I would love to make this recipe but don't have the flaxseed, what can I use instead?
Katrin Nürnberger
You can try with more almond flour, or maybe 1 1/2 tbsp coconut flour.
Petra Jorgensen
Hi there, can I substitute regular cow's milk for the almond milk? I'm not on any kind of diet, just love your recipes and trying to stay as low carb & sugar as possible with my sweets. Thanx much.
Katrin Nürnberger
Of course! Any milk would work in this recipe 🙂
Billie P
Is the 30g of flaxseed measured before or after grinding? I'm not clear, but I can imagine it would make a significant difference in the recipe.
Many thanks
Katrin Nürnberger
Hi Billie, sorry this was not clear. I always buy my flax milled, so it's measured ground up.
Rashida
Can this recipe Be made with a standing mixer?
Katrin Nürnberger
Of course!
Rashida
I have another question. Does the coconut oil have to be in liquid form?
Katrin Nürnberger
It can be at room temperature, too. Just make sure your blender is powerful enough that you can fully incorporate it into your dough.
Diana
Do u know if this muffins freeze well?
Katrin Nürnberger
Yes, they do!
Leah
Is the nutrition for all 8 muffins or per muffin?
Katrin Nürnberger
It's per muffin 🙂