Keto Banana Muffins


5 from 36 votes
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This keto banana muffin recipe makes for moist, tender, fluffy muffins with NO banana required. 3 grams net carbs per serving. 

Looking for more keto muffin recipes? Try my keto pumpkin muffins, keto breakfast muffins, and classic keto muffins.

keto banana 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. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make keto banana nut muffins
  4. Recipe tips and variations
  5. Storage instructions
  6. More keto baking ideas
  7. Keto Banana Muffins (Recipe Card)

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.

★★★★★ REVIEW 

“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

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.

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.

low carb banana muffins

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. 

keto banana bread muffins

More keto baking ideas

keto banana muffins

Keto Banana Muffins

5 from 36 votes
These keto banana muffins are so moist and tender, you won't believe they are low carb! Simple ingredients and made in one bowl, they are made with NO banana!
Servings: 12 muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes



  • Preheat the oven to 180C/350F. Grease and line a 12-count muffin tin and set aside.
  • In a small bowl, whisk together your almond flour, baking powder, and salt, and set aside. In a separate bowl, whisk together the melted butter, eggs, keto brown sugar, banana extract, and milk, until smooth and combined. Gently add the dry ingredients and mix until just combined. Fold through the chocolate chips, if using them.
  • Distribute the batter evenly amongst the 12 muffin liners. Bake for 20-25 minutes, or until a skewer comes out just clean.
  • Remove the muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.


* You can use any granulated sweetener of choice. If you use monk fruit or erythritol, your muffins will be lighter. 


Serving: 1servingCalories: 196kcalCarbohydrates: 5gProtein: 7gFat: 18gSodium: 239mgPotassium: 19mgFiber: 2gVitamin A: 225IUCalcium: 105mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    Hi / 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 5star rating .My son tried them he was impressed no after taste . Thanks for the recipe I have more of your recipes it helps to stay on track with Keto.

  2. These are literally the best muffins I’ve ever made – you are a genius 😆!! I legit suck at baking so I’m super happy! Yay! Can’t wait to try your other recipes!!

  3. Your recipes are great and help me stay Keto. Would you please consider sharing ingredients in metric measurements? It would help me at a glance versus having to convert the major ingredients as I start the recipe. I would think others would find the information helpful for consistent results.
    Thank you for sharing.