Keto Banana Muffins Recipe

Keto Banana Muffins Recipe | Eat Tasty, Stay Healthy

Is anyone up for some freshly baked muffins? Wait, not just anyone but specifically those who are maintaining a keto diet? Well, today, I have a treat for you, especially if you are a banana lover, because I will be sharing my keto banana muffin recipe, which is easy to make and healthy to consume.

Don’t worry; most of the ingredients that are needed to make this baked treat are probably in your kitchen at the moment. The muffins are keto-friendly and require ingredients that are filled with nutrition.

So, no point in wasting any more time. Let’s get down to it and start baking some banana muffins!

Are Bananas Keto-Friendly?

No, bananas are not at all keto-friendly. A medium-sized banana contains carbs that add up to 20 grams. So if you are following a strict keto diet, then eating a whole banana per day will not be wise.

That’s why for desserts that require bananas, the best option is to use artificial flavoring when baking. By doing so, the recipe is keto-friendly, and you also get to taste the banana flavor.

Today I used banana flavoring instead of the fruit for my recipe, which I often do. And believe it or not, the taste is just as delicious. In fact, people don’t even realize the absence of actual bananas when nibbling on my muffins!


1.Almond flour- try using ultra-fine almond flour for your keto banana muffins to make them extra moist and golden in color.

2. Large eggs- our recipe requires large eggs, which are kept at room temperature.

3. Salt

4. Banana extract 

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5. Baking powder- one teaspoon 

6. Vanilla extract 

7. Melted butter or coconut oil 

8. Sweetener- in the form of stevia drops, your preferred granulated sugar, or coconut sugar. Using sweetness is optional, and the quantity used depends on your taste buds.

Instructions To Prepare The Batter

1.In a large mixing bowl, take all the liquid ingredients that, include coconut oil, sweetener, eggs,  banana, and vanilla extract.

2. Whisk all the ingredients together.

3. Now add the dry ingredients, which are salt, cinnamon, almond flour, and baking powder. 

4. Stir the batter well, ensuring the texture is slightly thick and grainy.

5. If you want to include something extra to the muffins, then before putting your batter in the oven, you can add shredded coconut, sugar-free dark chocolate chips, or even chopped nuts such as walnuts.


1. Preheat the oven to 350°F.

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2. Take a 12-hole muffin tray and put paper muffin cases in each hole. Make sure you lightly oil each case so that the mud to ns will not stick to the paper when cooling down.

3. Take ¼ cup of keto banana muffin batter to fill up each paper case in the muffin tray pan. Make sure the measurement is as mentioned because if you increase the quantity of batter for each muffin, it might overflow when baked in the oven.

4. If you want, you can add some chocolate chips, nuts, or shredded coconut on top of the batter in each muffin case.

5. Bake the muffins in the oven for about 30 minutes until you see that the top is golden brown in color. Or you can always put a toothpick in the center of the muffins. 

If the pick comes out clean, then your baked treats are ready. But if you see that the pick has batter stuck to it, you need to keep the muffins in the oven for a little longer.

6. Take out the muffins from the tray with the paper case and leave them on the wire rack to cool down.

Kitchen Supplies 

1.Mixing bowls

2. Measuring cups

3.Muffin cases

4.Muffin pan

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5. Cooling rack 

6. Whisk

Substitute Ingredients

1.If you are allergic to coconuts or just do not like the taste, then you have the option of replacing coconut oil with melted butter.

2. And yes, just in case you want to avoid both butter and coconut oil, you can always use milk for your recipe. But milk such as hazelnut milk or almond milk are the best option as they have lower carbs compared to dairy milk.

Tips When Baking Muffins 

Tip 1 :  In order to prevent the muffins from getting soggy, take them out of the muffin tray and place them on a cooling rack.

Tip 2: If you want to maintain your diet more strictly, then you can always stretch the batter by putting in less in each muffin case. By doing so, you can make more than 12 and also decrease your calorie and carb intake.


1. Refrigerator 

Usually, my keto banana muffins are finished on the same day as I bake them, but just in case, if there are a few left, I put them in an airtight container and store them in my refrigerator. Believe it or not, they are absolutely fine for up to 4 days.

A little piece of advice would be to heat the muffin in the microwave for about 10 seconds after taking them out from the fridge so that they become soft.

2. Freezer 

Sometimes, I make a double or triple batch of muffins in one go, as baking does take time and effort, which is not always possible. Then what I do is I store them in freezer bags and keep them in a separate compartment. They are safe to eat for up to 3 months.

3. Defrost 

If you are not in a hurry, then take out the muffins and let them thaw in the fridge overnight. But in case you cannot wait to eat them, then put them out in the microwave for 30 seconds to defrost.

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Can you use almond meal instead of almond flour?

Yes, you can use almond meal instead of almond flour, but the texture will be grainy, and the muffins may turn out darker in color.

Can coconut flour be used for this recipe?

No, it would not be a very good idea to use coconut flour for this recipe as the muffins would have a dry texture. And you would need many other ingredients to make the perfect batter.

Are bananas keto-friendly?

No, bananas are not keto-friendly at all because a banana that is medium in size contains 24 carbs. Whereas if you are following a keto diet, you should not consume more than 25 carbs daily.

Can the batter be mixed in a blender?

Mixing the batter in a blender would make them dense and dry. Hence I suggest you use a whisk or hand blender.

How can you make the muffins sweeter?

You can add liquid sweetener or granulated sugar to increase the sweetness of the muffins.

Recipe Snippet 

Prep time: 15 mins

Cook time: 45 mins

Total: 1 hour 


1.Mixing bowls

2. Measuring cups

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3.Muffin cases

4.Muffin pan

5. Cooling rack 

6. Whisk


2 ¼ cups almond flour 

¼ teaspoon salt 

2 teaspoons baking powder

1 teaspoon cinnamon 

3 tablespoons of melted butter or coconut oil

3 large eggs at room temperature 

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2 teaspoons banana extract

2 teaspoons vanilla extract

1 teaspoon stevia drops 


1.Preheat oven to 350°F (180°C). 

2. Take a 12-hole muffin tray and put paper cases in each of the holes. Make sure you put a few drops of oil in the paper cases.

3. In a mixing bowl, first combine all the wet ingredients together that, include melted coconut oil, eggs, banana extract, sweetener, and vanilla extract.

4. Mix the ingredients together with a whisk until a consistent liquid batter forms.

5. Now take a spoon and add the dry ingredients, which include cinnamon, almond flour, baking powder, and salt, with the batter you have already made. The batter should be grainy in look and thick in texture.

6 Fill each muffin cup with about 1/4 cup of batter, and smoothen the top with the back of a spoon. And if you want to add a little taste to the muffins, then sprinkle some nuts on top.

7. Bake the keto banana muffins on the center rack of your oven for 30 minutes. Take them out when they are golden brown in color, or insert a toothpick inside the middle of the muffins to check whether they are done.

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8. Make sure the muffins are cooled down on a wire rack before serving.


1. Even if you add sweetener to the muffins, the net carbs will remain the same. So you don’t have to worry about consuming too many carbohydrates due to increased sweetness.

2. Adding sweeteners is optional. If you think that the muffins taste bland without sweetness, then pour in a few drops.


Nutrition facts for 1 muffin.

Calories: 181.9kcal

Carbohydrates: 8.2g 

Vitamin A: 77IU

Vitamin B12: 0.1µg

Vitamin C: 1.2mg

Vitamin D: 0.3µg

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Calcium: 92.8mg

Iron: 1.1mg

Protein: 6.2g

Cholesterol: 46.5mg

Sodium: 137.1mg

Potassium: 69.4mg

Magnesium: 5.7mg

Fat: 15.1g

Saturated Fat: 4.2g

Polyunsaturated Fat: 0.3g

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Monounsaturated Fat: 0.7g

Zinc: 0.2mg 

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