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banana bread muffin in a liner
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5 from 19 votes

Keto Banana Bread Muffins with Walnuts

No bananas in this keto banana bread muffin recipe. These are soft and fluffy muffins with almond flour and walnuts...a perfect breakfast treat.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Breakfast
Cuisine: American
Keyword: gluten free, recipe for keto banana bread muffins
Servings: 12
Calories: 206kcal
Author: Jennifer Banz



  • 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.



  • 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.  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.  Remove the muffins from the freezer and the muffin tin and put them in a freezer safe bowl or bag.  Keep frozen for up to 3 months.


Serving: 1Muffin | Calories: 206kcal | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Fiber: 3g