Banana bread, what a classic recipe that I am sure we all grew up on. Â This keto version uses a special ingredient to bring that banana flavor without adding the carbs from bananas!
As you can see, the texture of these banana bread muffins is perfect. Â They have the perfect crumb! Â This is due to my use of Greek Yogurt and the almond flour. Â This combination has been my go to for all things muffins and quick breads on the keto diet.
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SECRET INGREDIENT TO MAKE THESE MUFFINS KETO
That would be banana extract of course! Â At first, I thought that the extract would taste too artificial, but these taste just like traditional banana bread!
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ONE BOWL BAKING
Almost all of my keto baking recipes only require one bowl. Â This recipe is no exception! Â Add all of the dry ingredients to a mixing bowl and stir them up.
Then add in the wet ingredients right in with the dry.
Now we can fold in the walnuts. Â These are optional but I love the crunch they give.
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PREP YOUR MUFFIN TIN
I like to use cupcake liners and I spray the inside of my cupcake liners with cooking spray. Â This insures that our muffins do not stick.
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THE TRICK FOR EVEN SIZED MUFFINS AND CUPCAKES
I use a ¼ cup ice cream scoop or kitchen scoop to make sure my muffins are all even sized.  This also makes it a lot easier to scoop the batter into each muffin cup.
My other muffin recipes are just as delicious as this one and just as easy! Â Be sure to give these a try:
- Keto Chocolate Chip Muffins
- Keto Double Chocolate Muffins
- Keto Pumpkin Cheesecake Muffins
- Almond Flour MuffinsÂ
- keto Blueberry Muffins
Keto Banana Bread Muffins with Walnuts
Ingredients
- 2 ½ Cups almond flour (click here to see my favorite on Amazon)
- 1 teaspoons Baking Soda
- ¼ teaspoon Kosher salt
- ¾ Cup Granular Sweetener (Click here to see my favorite on Amazon)
- 3 Large Eggs
- 8 Ounces Greek yogurt
- 2 teaspoons Vanilla extract
- 2 teaspoons Banana extract
- ½ Cup Chopped walnuts Optional
Equipment
Instructions
- Pre-heat the oven to 400F and line a 12 cup muffin tin with cupcake liners. Spray the inside of the liners with cooking spray.
- In a large mixing bowl, mix together the almond flour, baking soda, salt, and granular sweetener. Now mix in the eggs, greek yogurt, vanilla and banana extract.
- Fold in the chopped walnuts if using.
- Using a ¼ cup ice cream or kitchen scoop, fill the muffin cups. The batter will be the perfect amount for 12 muffins.
- Bake in the pre-heated oven for 18-20 minutes. A toothpick will come out clean.
- Let cool in the muffin tin for 10 minutes before serving. See notes for freezing instructions.
Jennifer's tips
- Greek Yogurt: I prefer to use Fage 2% plain Greek Yogurt because it has 5 carbs per 1 cup.
- Banana Extract: This can be found at Amazon. Â Here is the one I use https://amzn.to/2N3hefm
- Freezing Instructions: After these cool for 10 minutes, you can put the whole muffin tin in the freezer and let the muffins freeze for 2 hours. Â Remove the muffins from the freezer and the muffin tin and put them in a freezer safe bowl or bag. Â Keep frozen for up to 3 months.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Lynn says
Can we make this in a loaf pan instead? Or make this into pancakes?
Todd says
No way!!!! Are you kidding me?! These muffins are killer! I've been instructed by my family that we have these on hand on a regular basis. So good.
Rosa says
Wow, these are so good! I added chocolate chips to it as well and they are yummy!
Rosa says
Have you made a recipe for Keto Chocolate chip Banana Nut Muffins?
Janis Strickland says
These banana nut muffins were delicious! Even my non-keto granddaughter, son and husband loved them. I will be making these again!
Country Roads says
Great recipe. I changed it up a bit by subbing in 1.5 teaspoons of maple extract and a half teaspoon of vanilla to get a maple walnut fix. They were wonderful! Thank you for sharing.
Country Roads says
Five stars, by the way!
Vickie Salter says
These are delicious but despite a clean toothpick check in the middle, they sunk while cooling. Any suggestions or idea why this may have happened?
Country Roads says
You may want to try a fresh box of baking soda. I had an old box and used its contents on a couple muffin recipes that sank upon cooling. I just opened a new box of baking soda for this recipe and voila - no sinking. Further muffin-baking is needed to confirm - right now this is just a hunch.
Lori says
Jennifer I love these muffins I’ve been making them with almond extract and they are wonderful I have given your website to many people I have lost 18 pounds using your recipes. Thank you so much for sharing them with us.
Jennifer says
How exciting is it to have the smell of banana bread back in the house?? These are perfect! My muffins didn’t come out with a nice dome on top..,and as they cooled, the middle sunk in a bit. What can I do differently to have them look as good as they taste?
Also love ALL your recipes!
Heather Kolodziejski says
Can I just use bananas? Or they just higher the carb content?
Lynn says
Bananas are very high in carb count, hence the reason of using banana extract to still get the banana taste without the carbs
Jenny says
I just made these and they are delicious! My mom (who doesn't eat low carb) had one and she said she wouldn't have known they were low carb if I didn't tell her! Next I'm gonna try the chocolate chip muffins. Thanks for an awesome recipe! I follow you religiously.
Amy says
These were great. Though I used lemon extract instead of banana and omitted the nuts. 1/4 cup batter per muffin cup made exactly 12 perfect muffins. They are soooo good!
Tupac says
Hi , I never do this (reviews on food blogs and recipes ) but I just want to let you know that you've got some of the best keto baked good recipes out there .
Lucy says
Made the muffins and now a loaf. Will tag you on IG. They are delicioso !!
Gina says
I’ve made these muffins a few times. They’re really fantastic! Wonderful flavor and they are really moist. I keep them in the freezer and thaw as I need them and they keep very well. Thank you for this recipe!
Teresa says
Perfect... followed recipe exactly and they even passed the husband test!
Holly says
Just made these and they are awesome! I made no changes, and they turned out perfect.
Christine says
I just made these. They are so good. Can’t tell there isn’t banana in them.
Fatima says
Just cook banana loaf. So delicious!
Hollie says
Amazing!! I whipped the egg whites to a stiff peak and folded them in, which made them fluffier. Definitely a keeper!
agnes says
Can I print this recipe?
jenniferbanz says
Yes, there is a print recipe button in the recipe card
Diana says
Could I substitute cocoanut flour as I do not do well with almond flour?
jenniferbanz says
Coconut flour would make them very dry
Klayani says
Can I substitute something like flax, for eggs? I can do dairy but don't eat eggs and this recipe looks perfect.
jenniferbanz says
Ive never tried it so I cannot say
Naya says
Did you try to make it using flax egg? We have a severe egg allergy and we’re wondering the same thing. Thanks in advance!
Jamie says
Hi I was wondering if using a banana instead of the extract how would I substitute that in and would it throw it super off keto?
jenniferbanz says
I think it would work and would add 2.25 grams of carbs for 118 grams of banana added.
crystal edwards says
These muffins are delicious. I use different flavors like cake mix extract and different flavored Greek yogurt and its always delicious!
Angelia says
Banana nut muffins are a favorite of mine. I’ve missed them so much since starting keto. I can’t wait to try this recipe! I have the banana extract but forgot to buy the Fage. I have vanilla Two Good Greek yogurt. Do you think that would change the taste too much? I could use sour cream, but I’d like to keep the carbs down as much as possible. Thanks!
jenniferbanz says
That should work just fine
Patti Landry says
Hi Jennifer can this be made as a banana bread instead of muffins?
jenniferbanz says
yes! Use a loaf pan and bake for 30-45 minutes.
Valerie says
Aahhh, these are soo good! Love that you can still get the banana flavor without the carbs!! Do you think this would work if you replaced the banana extract with almond extract for variety?
Cynthia Holiday says
Could you please tell me how much of the Truvia liquid to your recipe’s granular sweetener? Thanks
jenniferbanz says
Liquid would not work. You need a granular sweetener
Mary Spicer says
Delicious! Thank you.
Barbara Bates says
Can I use sour cream
jenniferbanz says
yep!
Nicole Soltis says
How much sour cream?
jenniferbanz says
8 ounces
Lisa says
Could you sub out the Greek yogurt for almond milk or something else?
jenniferbanz says
You could use sour cream. Almond milk would be too thin
Andrea Metlika says
Banana bread is my favorite and I could eat these Keto muffins every day! Yum!
Kushigalu says
Love this keto version of banana muffins. So yummy. Thanks for sharing.
Krissy Allori says
So smart to use the extract instead of the banana and they still tastes great!
Jayne says
I love this recipe. These muffins are so good and a great on the go snack.
Kelly Anthony says
I've been looking for the perfect keto recipes and this one looks great! I love that this recipe has the same texture as a flour muffin.
Jahmila D says
Thank you for this recipe. It’s amazing! I used 3/5 tsp of One on One banana nut bread flavors, sour cream and pecans. Baked for 18 minutes. Perfect!!
Liza says
What brand of Greek yogurt? Full fat?
jenniferbanz says
I like Fage and full fat if you can find it. I usually use 2%
Annie Hill says
The banana nut muffins were delicious
Laurie Smith says
one of our first tries at a baked good, was excellent! Thankyou!
Amber says
I didnt even know banana extract was a thing! I have gone off and on keto in the past and one food I have to avoid are bananas when I am on it so I am crazy happy to find this recipe because I love banana muffins. Such a treat in the morning.
Veena Azmanov says
Love your recipe and the combinations to this healthy Muffin recipe. I love the Nuttiness and moistness to these muffins.
DavetteB says
Any suggestions for the brand of banana extract?
Thanks
jenniferbanz says
I linked to the one I use in the recipe card
judie says
Your recipes look delicious, but, I can hardly see them because of the constant video over the top most of the time. Can you please address this so I can use your recipes? Thank you
jenniferbanz says
The video has a button above it that says "close"
Terri says
The banana extract is brilliant! Tastes just like banana bread, so crazy. I did sift my almond flour dry mixture which helped mine turn out even more like the texture of a regular muffin. I don’t like the cooling effect of erythritol Or even erythritol/monk front combo and so am experimenting with other types Of sweetener. Thanks so much for your muffin recipes!
jenniferbanz says
Hey Judie, would love to know what sweeteners you have found to not have the cooling. I am always looking for different ones to test!