Easy, low-carb, paleo, and gluten-free Almond Flour Banana Muffins are naturally sweetened, light, and flavorful and made with banana flavor. You won’t believe there’s no added sugar in these banana muffins made with almond flour since they taste so delicious.
Even while bananas themselves aren’t keto-friendly, we’ve developed a workaround in the form of banana extract. Banana flavor extract has the same effect as other extracts, giving your baked goods a banana flavor without actually using any bananas.
Let’s jump right into the Keto Banana Muffins Recipe.
Keto Banana Muffins Recipe
The steps in making these banana nut muffins couldn’t be easier. The only tools you’ll need are a bowl, a hand mixer, and a muffin tray. It’s as easy as combining everything in a bowl, dividing the batter, and baking till golden.
Let’s know the whole recipe so that you can enjoy it too!
- Preparation – 10 Mins
- Cook: 25 mins
- Total: 35 mins
- 2 & ½ cup almond flour
- 1/2 tsp salt
- 2 tsp baking powder
- ⅓ cup melted butter
- ½ cup sugar-free brown sugar
- 1 tbsp banana extract
- ⅓ cup melted butter
- 3 large eggs
- 1 cup chocolate chips of choice
- 1/3 cup almond milk
- ¼ cup walnuts optional
- Preheat the oven to 180°C/350°F. Prepare a 12-cup muffin tray by greasing and lining it. Set aside.
- Whisk together the baking powder, almond flour, and salt in a small basin and set aside.
- In a separate bowl, thoroughly combine the melted butter, keto brown sugar, eggs, banana extract, and milk.
- Mix in the dry ingredients gently until just mixed. If using chocolate chips, fold them in.
- Divide the banana muffin batter evenly between the 12 muffin cups. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
- Before transferring the banana muffins to a wire rack to cool completely, remove the muffins from the oven and allow them to cool for 10 minutes in the pan.
- Now enjoy!
How to Store Leftover Keto Banana Muffins:
These keto banana nut muffins can be kept in the pantry for 3-4 days or in the refrigerator for 5-7 days in an airtight container. If you’ve been storing them in the fridge, you should probably reheat them in the oven or microwave before eating.
If you know, you won’t be able to finish these keto banana nut muffins within a few days; you can always freeze them. You can keep those sugar-free banana muffins in a freezer bag for a good two months or more. Take out of the freezer at least one hour before eating.
Tips For Keto Banana Muffins:
- You may use your preferred granulated sweetener. Muffins made with monk fruit or erythritol will be lighter.
- You can substitute butter for coconut oil if you like.
- If desired, you may substitute maple syrup, honey, or coconut sugar.
- The muffins should be cooled on a cooling rack rather than in the muffin pan. This will prevent their bottoms from becoming soggy.
- Ensure that your eggs have reached room temperature. This prevents the butter from hardening during the mixing process.
- You need a banana extract, not banana flavoring. When baking, you shouldn’t use banana food flavoring.
This was all about the Keto Banana Muffins Recipe. A recipe for keto banana muffins that’ll make you forget all about the bakery versions. Banana muffins without carbs or sugar is achieved by replacing the refined or normal flour with almond flour and baking the muffins in a special way.
We hope you like the recipe. Let us know your thoughts & suggestions in the comments below!
Thank you for reading!