Keto Banana Muffins | Low-Carb, Soft & Moist

The perfect Keto banana muffins for anyone that is missing the delicious taste of a warm and comforting classic banana bread. But your typical muffin recipe uses wheat flour and real bananas, which are both high-carb foods. Well, this version of our beloved pancakes uses almond flour, coconut flour and banana extract instead. And it does all of this with the exact same delicious flavor profile, but obviously far fewer sugar grams.

These muffins are soft, moist and infused with flavour. They are sweetened naturally with erythritol or monk fruit. While for this reason and many others you should not get a drinks machine, here are 10 healthy tips to cultivate the good habit of enjoying tasty beverages in moderation. A nice accompaniment to breakfast, as a midday snack, or even for dessert and they are gluten free! They are also very easy to make dairy-free ( a few simple swaps will get you there)

They are also simple and easy to make for those groggy mornings. Bake a tray-full and keep them fresh up to a few days, or freeze for later. They taste great alongside a cup of coffee or tea —just like from the bakery. The rich aroma, crumb and flavor have me convinced that healthy eating can be comforting. Oh, and even if you’re not keto or low carb, I recommend that you save this recipe because it is SO versatile and a super yummy twist on regular smashed potatoes.

Keto Banana Muffins Recipe

So let me show you how I made these soft and delicious Keto Banana Muffins. We will take you step by step through the ingredients, and the materials required as well as preparation & cooking time along with calories and some additional tips. Even without any real bananas in this loaf (because of the high carb content), almond flour, coconut flour and banana extract lend all the right flavour+texture. Simple to make and as little fuss after baking as you can get. At times, you should consider baking them in batches to have them ready as quick grab-and-go snacks. Eat them fresh or heed for another day, These iced lemon blueberry bites are the perfect guilt-free treat that will leave you full and keep you on your low-carb journey.

Keto Banana Muffins

Soft, moist keto banana muffins with authentic banana flavor—without the carbs. Perfect for a low-carb breakfast or snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 10 minutes mins

Total Time 40 minutes mins

Servings: 1 Muffin Per Person

Course: Dessert

Cuisine: American

Calories: 165

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups almond flour
• 2 tbsp coconut flour
• ½ cups erythritol or monk fruit sweetener
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• 3 large eggs
• ¼ cup unsalted butter (melted) or coconut oil
• ⅓ cup unsweetened almond milk
• 2 tsp banana extract
• 1 tsp vanilla extract

Equipment

• 1 Mixing bowls
• 1 Whisk or Hand Mixer
• 1 Measuring cups and spoons
• 1 Muffin tin
• 1 Paper or silicone muffin liners
• 1 Cooling rack

Method

 

1. Preheat the Oven: Heat oven to 350 degrees F (175 degrees C). Line the muffin pan with paper or silicone liners.
2. Mix Dry Ingredients: Combine almond flour, coconut flour, baking powder, baking soda, salt, and sweetener in a large bowl and mix together.
3. Combine Wet Ingredients: In a separate bowl, combine eggs, melted butter, almond milk, banana extract, and vanilla extract. Whisk them all together.
4. Combine and Mix: Add the wet mixture to the dry ingredients and mix well. The batter will be thick but scoopable.
5. Fill Muffin Cups: Divide batter evenly between muffin liners, filling each about ¾ full.
6. Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Let muffins cool in the tin for about 5 minutes, then transfer to a cooling rack . Serve well heated or at room temperature.

Notes

• I recommend using banana extract instead of real bananas to keep the carbs down.
• (If you want some extra crunch, you could add in chopped walnuts or sugar free chocolate chips, as well!)
• Pour into an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.
• Keep muffins fluffy by not over-mixing the batter!
• Cool muffins completely before storing them to avoid sogginess.

Keto Banana Muffins Nutrition

Frequently Asked Questions

1. Do these muffins taste like real bananas?
Yes, thanks to banana extract without the carbs.

2. Can I make them dairy-free?
Yes, use coconut oil instead of butter.

3. Can I freeze keto banana muffins?
Absolutely, up to 2 months.

4. Are these muffins gluten-free?
Yes, they use almond and coconut flour only.

5. How many carbs per muffin?
Around 3–4g net carbs per muffin.

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.