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Keto Banana Muffins

Keto Banana Muffins

Soft, moist keto banana muffins with authentic banana flavor—without the carbs. Perfect for a low-carb breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
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.