My keto banana muffin recipe makes for moist, tender, fluffy muffins with NO banana required. 3 grams of net carbs per serving. 

My almond flour banana muffins are one of my most popular muffin recipes on the website, and I’m constantly asked to make a completely keto version. Well, friends, here it is.

Made with simple low-carb baking staples and one not-so-secret ingredient (banana extract), these keto banana muffins bake up golden brown with plenty of banana flavor. 

The trick is using the right banana extract and the right balance of almond flour so the muffins stay soft and fluffy without tasting artificial or eggy.

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make keto banana muffins
4. Arman’s recipe tips
5. Frequently asked questions
6. Keto Banana Muffins (Recipe Card)
7. More keto muffin recipes

Why I love this recipe

• 3 grams of net carbs per muffin. Compared to over 40 grams in traditional banana nut muffins.
• Best texture. Soft and fluffy in the center with lightly golden tops, these muffins don’t turn out dry or dense like many keto baked goods.
• Wholesome. Made with simple low carb pantry staples and easy to customize for dairy-free diets.
• No real bananas are needed. Banana extract gives these muffins classic banana bread flavor without the added carbs or sugar. If you prefer a loaf-style version, try my keto banana bread.

Key Ingredients

Here’s what goes into low carb banana muffins, along with my kitchen notes. Full measurements are in the recipe card below.

• Almond flour. I use blanched almond flour, though almond meal can also work. I prefer blanched almond flour because it gives the muffins a softer, more tender crumb.
• Baking powder. Helps the muffins rise and keep the texture light.
• Salt. Balances the sweetness and enhances the banana flavor.
• Keto brown sugar. A sugar-free alternative to brown sugar. If you don’t have any on hand, any granulated sweetener (like erythritol, allulose, or monk fruit sweetener) can be used, though your muffins will be lighter in color.
• Eggs. 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, unsalted butter works best. If you only have salted butter, omit the salt in the recipe. 
• Banana extract. The key ingredient that gives these muffins banana flavor without using real bananas. I like Lorann Oils Banana Bakery Emulsion because the flavor tastes natural and blends well into the batter.
• Milk. I used unsweetened almond milk, but any milk can be used. 
• Chocolate chips. Optional, but I love adding sugar-free chocolate chips as they pair well with the banana flavor.

How to make keto banana muffins

Step 1- Make the batter. Whisk together the dry ingredients. In a separate bowl, whisk together the remaining ingredients. Add the dry ingredients to the wet ingredients and stir to combine.

Step 2- Assemble. Pour the batter evenly among 12 muffin liners.

Step 3- Bake for 20-25 minutes or until a toothpick inserted comes out just clean.

Arman’s recipe tips

• Use banana extract, not banana food flavoring. The flavoring can taste artificial, changing the muffins’ overall flavor.
• Start checking the muffins around the 17-minute mark since oven times can vary. The muffins are done when a toothpick inserted into the center comes out mostly clean.
• Change up the mix-ins. Sugar free chocolate chips, chopped walnuts, blueberries, or strawberries all work well.
• Intensify the flavor with a little cinnamon, lemon zest, or orange zest folded into the batter.

Frequently asked questions

More keto muffin recipes

• Keto pumpkin muffins
• Keto breakfast muffins
• Keto muffins
• Keto lemon blueberry muffins