Low Carb Banana Muffins are an irresistible breakfast you are going to be thrilled to get your hands on. Every bite of these keto banana muffins has a delicious banana flavor while still being low carb, sugar-free, gluten-free, and having just 3.9 net carbs each.
If you have ever eaten a lot of bananas then started eating keto, you already know that they aren’t low carb at all. But with the use of a few simple ingredients and banana extract, you can easily replicate traditional banana muffins minus the bananas.
We eat these keto banana bread muffins when we are heading out the door and need something quick for on the go. They are satisfying, tasty, and keep even your youngest food critics happy. Naturally, we eat them for breakfast, but we also enjoy an almond flour banana muffin for a snack too!
Almond Flour - Almond flour is a versatile, healthy alternative to wheat flour. Unlike white or wheat flour, almond flour is not highly processed and contains many nutritional benefits. Almond flour can be used in all types of recipes from baking to cooking to make healthier dishes.
Coconut Flour - Coconut flour is a gluten-free, sugar-free, and low carb flour substitute. The flour is made by drying out the coconut meat and grinding it into a powder.
Sweetener - I use a blend of xylitol, erythritol, and stevia in my recipes. Xylitol, erythritol, and stevia are all sugar substitutes that are healthy for diabetics. Xylitol is a sugar alcohol made from plants. Erythritol is the natural sweetener found in plants. Stevia is a plant-based product with zero calories.
Butter - Butter provides flavor and richness to baked goods.
Cream Cheese - I use cream cheese in these keto banana muffins for a boost of flavor and smooth texture.
Eggs - This muffin recipe requires eggs. I do not test my recipes without eggs but if you try an egg substitute like flax eggs please let me know how they turn out in the comments.
Vanilla Extract - Vanilla enhances the other flavors in the muffins.
Banana Extract - This is my secret ingredient for making keto banana muffins and other banana desserts. It tastes like a banana without the carbs and sugar!
Cinnamon - I like a hint of cinnamon in my banana bread muffins but you an omit it if you choose.
Baking Powder - Check the date to make sure your muffins rise.
Salt - Just a pinch brings out the other flavors.
Sugar Free Chocolate Chips - We love dark chocolate chips in these keto muffins but they are optional. You can omit them entirely or sub in another mix-in like chopped walnuts to make keto banana nut muffins.
How To Make Keto Banana Muffins
Muffins are pretty much always a hit because they taste great, and they don’t take a lot of work to make. That keeps me happy, and all of our taste buds really happy! Let’s get started on making some keto banana muffins!
First Step: Warm the oven to 350 degrees and line your muffin pan with muffin liners and spray with cooking spray.
Second Step: Blend together the cream cheese, butter, and sweetener in a medium-sized bowl. Use a hand mixer and blend until it’s smooth and creamy. Slowly add the eggs, flours, baking powder, extracts, and cinnamon. Mix until everything has been combined well. Fold in the chocolate chips and put the batter into a muffin tin.
Third Step: Bake the almond flour banana muffins for 25-30 minutes or until the centers are firm and the edges have set up and are a deep golden brown.
Fourth Step: Let the keto banana muffins cool completely, then take them out of the pan. Store in an airtight container at room temperature for up to 2 days or up to a week in the fridge. For longer storage they can be frozen.
Nuts - You can absolutely add nuts to the keto banana muffins if you want to. Pecans, walnuts, and almonds are delicious and wonderful options. They give your muffins a great crunch. Walnuts are very popular in banana muffins. Just add ¼ - ½ cup of walnuts to the batter when you put in the chocolate chips. You don’t want to add too many.
Fruit - These almond flour muffins are pretty versatile too. You can even add fruit to the batter if you want. A few blueberries are a great complement to the banana flavoring.
What is Banana Extract?
It is exactly what it says. Similar to vanilla extract, almond extract, or maple extract, banana extract is a flavorful liquid that tastes like bananas. I also use it in my Keto Banana Pudding and Low Carb Banana Bread.
How Do I Make Uniform-Sized Muffins?
The easiest way to make the low carb banana muffins the same size is by using a large cookie scoop to put the batter into the muffin tins. If you don’t have access to a large cookie scoop, you can also use a measuring cup. Just make sure to fill the measuring cup with the same amount of batter for each muffin.
Can I Make Mini Keto Banana Muffins?
Yes, absolutely, you can make mini muffins with this almond flour muffins recipe. It’s so easy and doesn’t really change a lot for you. Simply spray a mini muffin tin or line it with 24 liners. Use a small cookie scoop to fill the muffin tin with batter. Because they are so small, it won’t take long for them to bake. Bake the muffins for 15-20 minutes and remove them from the oven when they are done.
Why Aren’t My Muffins Moist?
If you have baked the muffins and find that they aren’t moist, there are a few possible causes. First, you should check your oven temperature to make sure that it is correct. If you bake the muffins in too high of heat or for too long, they won’t be as moist.
Secondly, if you overmix the batter, it can lead to a denser and even a dry banana muffin. Just mix the batter until it’s incorporated, and that is enough.
Lastly, it’s important that you properly measure all the ingredients. If you add too much flour (especially coconut flour) or not enough liquid ingredients, it can significantly affect the outcome of the muffins.
More Incredible Keto Muffin Recipes You Should Try
If you love these keto banana muffins as much as I do, you are also going to want to taste these terrific recipes.
Keto Banana Muffins
- Preheat oven to 350. Put cupcake liners in 12 holes of a standard muffin tin.
- Combine the cream cheese, butter, and sweetener in a medium bowl and mix with a hand mixer until smooth. Add the eggs, flours, baking powder, extracts, and cinnamon. Mix until well combined. Add the chocolate chips and mix until they are evenly distributed in the batter. Transfer the batter to the prepared muffin tin.
- Bake for 25-30 min or until the centers feel firm when lightly pressed and the edges are deep golden brown.