These keto banana muffins have the warm banana flavor and tender texture of classic banana nut bread without the high carb count that comes from using ripe bananas.
The muffins are made with several naturally fiber-rich ingredients, including coconut flour, golden flax meal, psyllium husk powder, almond flour, and walnuts. Together, they help make each muffin satisfying and hearty enough for breakfast or a snack.
Chopped walnuts are folded into the batter, and an additional half cup of walnuts is sprinkled over the muffins right before baking. This gives the muffins extra crunch and creates a nice nutty topping.
The recipe is also completely dairy-free. Refined coconut oil replaces traditional butter, while unsweetened almond milk or coconut milk provides the moisture the batter needs.
A two-temperature baking method helps give the muffins fuller, more rounded tops. The muffins begin baking at a higher temperature to encourage a quick rise, and then the oven temperature is reduced so the centers can finish baking evenly.
Best of all, this recipe makes 24 keto banana nut muffins, making it a convenient choice for meal prep, family breakfasts, or stocking the freezer. It can also be easily halved when you only need 12 muffins.
Keto Banana Flavor Without Real Bananas
Traditional banana muffins rely on ripe mashed bananas for flavor and moisture. Unfortunately, bananas contain enough natural sugar and carbohydrates to make fitting them into a keto eating plan challenging.
These low-carb banana muffins get their flavor from pure banana extract instead.
The extract provides the familiar flavor of banana bread without adding the carbohydrates found in fresh bananas. Cinnamon, nutmeg, vanilla extract, and brown sugar substitute help create that warm banana nut flavor.
The finished muffins give you the taste of banana bread while remaining gluten-free, sugar-free, and low in carbs.
Why You Will Love These Keto Banana Muffins
These easy low-carb muffins are:
- Keto-friendly
- Completely dairy-free
- Gluten-free and grain-free
- Made without real bananas
- Sweetened without regular sugar
- Filled and topped with chopped walnuts
- Baked with a method that encourages rounded tops
- Easy to freeze
- Ideal for meal prep
Dairy-Free Keto Banana Muffins
These keto banana nut muffins are naturally dairy-free because they are made with refined coconut oil.
Unsweetened almond milk or coconut milk is used instead of heavy cream. The recipe does not contain butter, cream cheese, heavy cream, yogurt, or sour cream.
Refined coconut oil is the best option because it has a neutral taste. Unrefined coconut oil can give the muffins a more noticeable coconut flavor that may compete with the banana extract and warm spices.
Ingredients Needed
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These muffins are perfect for individuals looking for keto high-fiber recipes and on the go breakfast options.
- Finely Milled Almond Flour: Use finely milled almond flour rather than almond meal. Finely milled almond flour gives the muffins a softer crumb, while coarse almond meal may make them heavier or grainy.
- Coconut Flour: Using both coconut flour and almond flour to gives the muffins structure. Coconut flour is highly absorbent and helps manage the moisture from the eggs, coconut oil, and plant-based milk. Do not replace the coconut flour with an equal amount of almond flour. The two low-carb flours absorb liquids differently and cannot be exchanged cup for cup.
- Golden Flax Meal: Be sure to use golden flax meal rather than regular flax meal. Golden flax has a milder flavor and helps improve the structure of the muffins. Regular flax meal can give keto baked goods a darker appearance and a gummy texture.
- Psyllium Husk Powder: Psyllium husk powder helps bind the gluten-free ingredients and gives the muffins a texture that is closer to traditional banana bread. It also boosts the fiber count in these muffins.
- Brown Sugar Substitute: A brown sugar substitute adds sweetness along with a light molasses-style flavor. This pairs especially well with the banana extract, cinnamon, nutmeg, and walnuts.
- Pure Banana Extract: A banana extract supplies the banana flavor without the sugar and carbs found in ripe bananas. OliveNation Pure Banana Extract works well in this recipe and provides a rich, ripe banana flavor without tasting artificial.
- Refined Coconut Oil: The use of coconut oil keeps the muffins completely dairy-free. Melt the coconut oil and allow it to cool slightly before adding it to the batter. Oil that is too hot could begin cooking the eggs.You want to make sure it is refined since it has a neutral flavor, otherwise the coconut flavor can overpower the muffins.
- Eggs: Room-temperature large eggs combine more easily with the coconut oil and help produce a smoother batter. Cold eggs can cause melted coconut oil to solidify and create small lumps in the mixture.
- Unsweetened Almond or Coconut Milk: Either unsweetened almond milk or unsweetened coconut milk can be used. Choose a plain, unflavored variety without added sugar. Using coconut milk will not produce a strong coconut flavor, especially when paired with the banana extract and spices.
- Chopped Walnuts: The walnuts are folded into the batter to give the muffins texture and traditional banana nut flavor. An additional half cup of chopped walnuts is sprinkled over the batter right before the muffins go into the oven.
How to Make Keto Banana Nut Muffins
Begin by preheating the oven to 400°F and lining two standard muffin pans with 24 paper liners.
In a medium bowl, whisk together the almond flour, coconut flour, golden flax meal, psyllium husk powder, baking powder, sea salt, cinnamon, and nutmeg.
Mixing these ingredients separately helps distribute the baking powder and spices evenly throughout the batter.
Melt the refined coconut oil and allow it to cool slightly.
In a large mixing bowl, combine the melted coconut oil with the brown sugar substitute, sugar-free maple syrup, banana extract, and vanilla extract.
Beat in the room-temperature eggs one at a time, making sure each egg is fully incorporated before adding the next.
Add the dry ingredients to the wet mixture and mix at low to medium speed until incorporated. Pour in the unsweetened almond or coconut milk and continue mixing until a thick batter forms.
Fold the chopped walnuts into the batter by hand.
Divide the batter evenly among the prepared muffin cups. Using a cookie scoop or measuring spoon can help ensure all the muffins are close to the same size.
Sprinkle the additional chopped walnuts evenly over the batter. Press them down very lightly so they remain attached to the muffin tops.
Bake the muffins at 400°F for the first 5 minutes. Without opening the oven door or removing the muffin pans, reduce the temperature to 350°F.
Continue baking until the tops are set and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pans for approximately 10 minutes before transferring them to a wire rack to cool completely.
How to Get Rounded Keto Muffin Tops
Keto muffins do not always rise in the same way as traditional muffins made with wheat flour. Starting them at a higher oven temperature helps give the batter a quick initial lift.
Bake the banana muffins at 400°F for the first 5 minutes. The burst of heat activates the baking powder and encourages the batter to rise before the structure of the muffins sets.
After those first 5 minutes, reduce the oven temperature to 350°F without opening the oven door or removing the muffin pans.
The lower temperature allows the centers to finish baking evenly without causing the walnut topping or edges to become overly brown.
Dividing the batter as evenly as possible is also important. Muffins containing different amounts of batter will rise and finish baking at different rates.
Tips for the Best Low-Carb Banana Muffins
Measure the Coconut Flour Carefully
Coconut flour is extremely absorbent. Adding even a little too much can produce dry muffins.
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Spoon the coconut flour into the measuring cup and level it rather than packing it firmly into the cup.
Use Only Golden Flax Meal
Golden flax meal has a mild flavor and works well with the banana extract and warm spices.
I do not recommend replacing it with regular flax meal because regular flax may affect the color, flavor, and finished texture of the muffins.
Use Room-Temperature Ingredients
Room-temperature eggs combine more smoothly with the melted coconut oil.
When cold eggs are added to coconut oil, the oil may begin to solidify and form small pieces throughout the mixture.
Allow the Melted Coconut Oil to Cool
The coconut oil should be melted but not hot when it is added to the batter.
Very hot coconut oil could begin cooking the eggs or affect the consistency of the batter.
Expect a Thick Batter
The combination of coconut flour, golden flax meal, and psyllium husk powder creates a thick batter. Remember that these low-carb banana muffins are also high in fiber.
This is normal. Do not add extra plant-based milk unless the mixture is unusually dry and cannot be scooped into the muffin cups.
Do Not Overmix the Batter
Mix the dry ingredients into the wet ingredients only until everything is fully combined.
Overmixing may result in muffins that are heavier or denser.
Do Not Open the Oven After Five Minutes
Lower the temperature using the oven controls, but do not open the door or remove the pans.
Opening the door releases heat and may interrupt the initial rise that helps form the rounded muffin tops.
Check the Muffins Early
The exact baking time can vary depending on the muffin pans, paper liners, and individual oven.
Begin checking the muffins after they have baked for 12 minutes at 350°F. The tops should look set, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Do Not Overbake
Low-carb and gluten-free muffins can become dry when they bake too long.
Remove the muffins from the oven as soon as the centers are set and the toothpick test shows they are finished.
How to Store Keto Banana Muffins
Allow the muffins to cool completely before storing them.
Place them in an airtight container and refrigerate them for up to five days. Refrigeration helps preserve the texture and freshness of gluten-free muffins made without commercial preservatives.
Enjoy them chilled, allow them to come to room temperature, or warm them gently in a toaster oven or microwave before serving.
Can You Freeze Keto Banana Nut Muffins?
Yes. These dairy-free keto banana muffins freeze well for up to three weeks.
Once they have cooled completely, place the muffins in a freezer-safe container or storage bag. You can also wrap them individually before freezing, making it easy to remove only the number you need.
Thaw the muffins overnight in the refrigerator or allow them to come to room temperature on the counter before serving.
Frequently Asked Questions
Yes. These keto banana muffins are dairy-free because they are made with refined coconut oil rather than butter.
They also use unsweetened almond milk or coconut milk instead of heavy cream. There are no dairy ingredients in the muffin batter or topping.
Always check the labels of packaged ingredients when baking for someone with a dairy allergy.
No. These low-carb banana muffins do not contain fresh or mashed bananas.
Pure banana extract gives them their banana flavor without adding the natural sugar and carbohydrates found in the fruit.
I do not recommend making these muffins with only almond flour or only coconut flour. This recipe was developed using a combination of almond flour, coconut flour, golden flax meal, and psyllium husk powder, and each ingredient absorbs moisture differently.
Coconut flour is especially absorbent, so it cannot replace almond flour in equal amounts. Likewise, replacing the coconut flour, golden flax meal, or psyllium husk powder with additional almond flour would change the texture and moisture balance.
Either substitution would require adjustments to the eggs, coconut oil, and plant-based milk and has not been tested.
Yes. The walnuts can be omitted if you prefer banana muffins without
added crunch.
Keep in mind that the recipe still contains almond flour, so omitting the walnuts does not make the muffins completely nut-free.
You can leave the muffins plain or sprinkle the tops with a small amount of granulated brown sugar substitute before baking.
Yes. Increase the brown sugar substitute by ¼ cup for a total of 1 cup.
The level of sweetness may vary depending on the brand of sugar substitute and sugar-free maple syrup used.
Yes. This keto banana muffin recipe can easily be cut in half to make 12 muffins instead of 24. The recipe card notes include the exact ingredient amounts along with the full baking instructions for preparing a half batch.
A stevia-based sugar substitute can be used, but it may be significantly sweeter than a cup-for-cup granulated sweetener.
When using a stevia-based blend, reduce the amount by half unless the manufacturer states that it measures equally with sugar.
The higher starting temperature gives the batter an initial burst of heat that encourages it to rise quickly.
After 5 minutes, the temperature is reduced to 350°F so the centers can bake through without overbrowning the tops.
This technique helps keto muffins develop fuller, more rounded tops.
More Keto Muffin Recipes
For more sugar-free baking inspiration, explore our complete collection of keto muffin recipes.
You will find low-carb muffins for breakfast, snacks, holidays, and seasonal baking.
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Be sure to visit our Amazon Store for some of our favorite baking tools, pantry staples, and low-carb recommendations.
For those who prefer a loaf instead of muffins, be sure to try our keto banana nut bread or our keto chocolate chip banana bread, both which have the same warm banana flavor in an easy sliceable form.
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Keto Banana Nut Muffins
These keto banana nut muffins are soft, tender, and packed with warm banana flavor without using real bananas. Made with almond flour, coconut flour, golden flax meal, and chopped walnuts, each sugar-free muffin is finished with an extra walnut topping for added crunch. This easy gluten-free, dairy-free recipe.
Ingredients
Keto Banana Nut Muffins
- 1 cup finely milled almond flour
- ½ cup coconut flour
- 2 tablespoons psyllium husk powder
- ½ cup golden flax meal
- ¾ cup brown sugar substitute
- 1 ½ teaspoons pure banana extract
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- 3 teaspoons baking powder
- ½ cup refined coconut oil, melted and cooled
- 4 large eggs, room temperature
- ½ cup unsweetened coconut milk or almond milk
- ¾ cup chopped walnuts, for the batter
- ½ cup chopped walnuts, for topping the muffins
Instructions
- Preheat the oven to 400°F.
- Line two 12-cup standard muffin pans with 24 paper liners.
- In a medium bowl, whisk together the almond flour, coconut flour, psyllium husk powder, golden flax meal, cinnamon, nutmeg, sea salt, and baking powder. Set aside.
- In a large mixing bowl, combine the melted and cooled coconut oil, brown sugar substitute, banana extract, and vanilla extract.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the dry ingredients to the wet ingredients. Mix on low to medium speed until well combined.
- Pour in the coconut milk or almond milk and continue mixing until a thick batter forms.
- Fold ¾ cup of chopped walnuts into the muffin batter.
- Divide the batter evenly among the 24 prepared muffin cups, using about 3 tablespoons of batter for each muffin. The liners should be approximately halfway full.
- Sprinkle the additional ½ cup of chopped walnuts evenly over the tops of the muffins. Gently press the walnuts into the batter so they remain in place while baking.
- Bake the muffins at 400°F for the first 5 minutes.
- Without opening the oven or removing the muffin pans, reduce the oven temperature to 350°F.
- Continue baking for another 12 to 15 minutes, or until the muffin tops are set and a toothpick inserted into the center comes out clean.Allow the muffins to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 weeks.
Notes
How to Get Rounded Muffin Tops
Starting the muffins at 400°F gives the batter an initial burst of heat that helps the muffins rise quickly and develop fuller, more rounded tops.
After the first 5 minutes, reduce the oven temperature to 350°F without opening the oven door or removing the muffin pans. This allows the centers to finish baking without causing the tops or walnuts to become too dark.
Best Banana Extract
OliveNation Pure Banana Extract works well in giving that rich banana taste without it tasting fake.
For Sweeter Muffins
Increase the brown sugar substitute by ¼ cup, for a total of 1 cup.
Dairy-Free Ingredients
These keto banana muffins are dairy-free when prepared with refined coconut oil and unsweetened almond or coconut milk. Check the labels of packaged ingredients when baking for someone with a dairy allergy.
Storage
Store the keto banana nut muffins in a covered container in the refrigerator for up to five days. Freeze them for up to three weeks. Allow frozen muffins to thaw in the refrigerator or at room temperature before serving.
To Make 12 Muffins
This recipe can be divided in half to make 12 muffins.
Here is the fully halved version with exact measurements:
- ½ cup finely milled almond flour
- ¼ cup coconut flour
- 1 tablespoon psyllium husk powder
- ¼ cup golden flax meal
- 6 tablespoons brown sugar substitute
- 1 tablespoon sugar-free maple syrup
- ½ teaspoon pure banana extract
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon sea salt
- 1 ½ teaspoons baking powder
- ¼ cup refined coconut oil, melted and cooled
- 2 large eggs, room temperature
- ¼ cup unsweetened almond milk or coconut milk
- 6 tablespoons chopped walnuts, for the batter
- ¼ cup chopped walnuts, for topping the muffins
Divide the batter evenly among 12 lined muffin cups. Bake at 400°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 12 to 15 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 155Total Fat: 12.2gSaturated Fat: 6.2gCholesterol: 62mgSodium: 26mgCarbohydrates: 3.8gNet Carbohydrates: 1.3gFiber: 2.5gSugar: 0.4gProtein: 4.3g
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