35+ Delicious Keto Banana Muffin Recipes You Have to Try

If you’re following a keto lifestyle and have a love for baked goods, you’re in for a treat!

One of the most versatile and delicious keto-friendly snacks you can make are banana muffins.

While traditional banana muffins are packed with sugar and carbs, these keto-friendly versions allow you to enjoy the classic banana flavor while sticking to your low-carb goals.

With 35+ keto banana muffin recipes to choose from, you’ll never run out of options to satisfy your muffin cravings.

From rich and indulgent chocolate chip variations to tropical coconut and nutty walnut options, these recipes are designed to keep you on track with your keto diet while still enjoying a flavorful, satisfying bite.

Whether you’re looking for something quick and easy for breakfast or a delicious snack to enjoy with your coffee, there’s a keto banana muffin recipe for every occasion.

So grab your ingredients, preheat the oven, and let’s dive into these amazing keto-friendly muffin recipes that will have you reaching for more.

35+ Delicious Keto Banana Muffin Recipes You Have to Try

With over 35 keto banana muffin recipes at your fingertips, you have plenty of options to experiment with and enjoy.

Whether you’re craving a rich chocolatey treat, a fruity blueberry bite, or a nutty almond muffin, there’s a recipe for everyone.

Not only are these muffins low in carbs, but they’re also high in healthy fats and full of flavor, making them perfect for anyone following a keto lifestyle.

These muffins are more than just a snack — they can be enjoyed as breakfast, a dessert, or even an afternoon pick-me-up.

By incorporating these recipes into your baking routine, you’ll be able to satisfy your banana muffin cravings without breaking your carb limits.

So, get baking, and indulge in a delicious, guilt-free treat with these keto banana muffins!

Keto Banana Nut Muffins

These keto-friendly banana nut muffins are the perfect guilt-free treat, offering the comforting taste of banana with the crunch of walnuts. Using a banana extract instead of real bananas ensures you still get the signature flavor without all the carbs, making them an ideal snack for those following a low-carb or keto lifestyle.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with butter or non-stick spray.
2. In a medium bowl, combine almond flour, baking powder, baking soda, salt, and cinnamon. Stir to combine.
3. In a separate large bowl, whisk together the melted butter, eggs, erythritol, and banana extract.
4. Slowly add the dry ingredients into the wet mixture, stirring until fully combined.
5. Gently fold in the chopped walnuts.
6. Divide the batter evenly into the muffin tin, filling each cup about 3/4 of the way full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These banana nut muffins offer a rich, satisfying flavor with the perfect balance of sweetness and crunch. The banana extract provides a subtle yet recognizable banana taste without the sugar and carbs found in actual bananas. With healthy fats from butter and fiber from almond flour, these muffins will keep you full and satisfied for hours.

Keto Banana Coconut Muffins

For a tropical twist on the classic banana muffin, these keto banana coconut muffins combine the nutty flavor of coconut flour with the rich taste of banana extract. The coconut adds a chewy texture while keeping the carbs low, making them an excellent option for anyone craving a comforting yet low-carb snack.

Ingredients:

• 1 cup coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup coconut oil, melted
• 4 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/2 cup shredded unsweetened coconut

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with coconut oil.
2. In a medium bowl, whisk together coconut flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, whisk together the melted coconut oil, eggs, erythritol, and banana extract.
4. Gradually add the dry ingredients into the wet mixture, stirring until smooth and well combined.
5. Stir in the shredded coconut.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 of the way full.
7. Bake for 18-22 minutes or until the muffins are golden brown and a toothpick comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

These banana coconut muffins are a perfect balance of sweetness and tropical flavor. The coconut flour provides a delicate crumb, and the shredded coconut enhances the texture, giving each bite a delightful chew. The banana extract keeps the carbs in check while delivering the comforting banana flavor we love.

Keto Banana Chocolate Chip Muffins

For chocolate lovers on a keto diet, these keto banana chocolate chip muffins are a delicious way to indulge without the guilt. The rich taste of dark chocolate chips complements the subtle banana flavor, offering a treat that feels indulgent while still staying low in carbs.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with butter or non-stick spray.
2. In a medium bowl, whisk together almond flour, baking powder, baking soda, salt, and cocoa powder.
3. In a separate large bowl, whisk the melted butter, eggs, erythritol, and banana extract until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until well combined.
5. Stir in the sugar-free chocolate chips.
6. Pour the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These banana chocolate chip muffins are a decadent low-carb treat that satisfies your sweet tooth without sacrificing flavor. The rich cocoa powder pairs perfectly with the banana extract, while the sugar-free chocolate chips add a touch of sweetness. Whether for breakfast or a dessert, these muffins will keep you on track with your keto goals while offering a bit of indulgence.

Keto Banana Almond Muffins

These keto banana almond muffins are perfect for anyone who loves the flavor of banana but wants to keep their carbs in check. By using almond flour and a hint of banana extract, these muffins deliver the beloved banana taste while staying keto-friendly. The addition of ground almonds provides a subtle crunch, making them an ideal snack or breakfast option.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/2 cup ground almonds
• 1/4 cup sliced almonds for topping (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a large bowl, combine almond flour, baking powder, baking soda, salt, and ground almonds.
3. In a separate bowl, whisk together the melted butter, eggs, erythritol, vanilla extract, and banana extract.
4. Add the wet ingredients to the dry ingredients, mixing until smooth and well-combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 of the way full. Optionally, sprinkle sliced almonds on top of each muffin for extra crunch.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These banana almond muffins provide a fantastic balance of rich almond flavor with just enough banana taste to feel like a comforting treat. The ground almonds add texture and heartiness, making these muffins incredibly satisfying, while the banana extract keeps them low-carb. These muffins are a great choice for anyone on a keto diet craving a flavorful snack.

Keto Banana Zucchini Muffins

These keto banana zucchini muffins are a fantastic way to incorporate extra veggies into your diet while still enjoying a delicious, low-carb treat. Zucchini adds moisture and fiber without affecting the flavor, making these muffins perfect for anyone looking to sneak in some greens. The banana extract provides that sweet banana flavor without the carbs.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1 small zucchini, grated (about 1/2 cup)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with butter or non-stick spray.
2. In a medium bowl, combine almond flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the melted butter, eggs, erythritol, and banana extract.
4. Stir in the grated zucchini, making sure to squeeze out any excess moisture before adding it to the wet ingredients.
5. Combine the wet ingredients with the dry ingredients, mixing until smooth.
6. If desired, fold in chopped walnuts for added texture and flavor.
7. Pour the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

These banana zucchini muffins are an excellent option for anyone looking to reduce their carb intake without sacrificing flavor. The zucchini adds moisture and bulk, while the banana extract ensures the muffins still have that familiar banana taste. A delicious and nutritious choice for breakfast or an afternoon snack, these muffins are perfect for anyone looking to get more veggies into their diet while staying keto.

Keto Banana Chia Seed Muffins

Packed with fiber and healthy fats, these keto banana chia seed muffins are both nutritious and delicious. The chia seeds add a unique texture, while the banana extract provides that unmistakable banana flavor. These muffins are ideal for breakfast or a post-workout snack, giving you lasting energy without the sugar and carbs of traditional banana muffins.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon chia seeds
• 1/4 cup melted coconut oil
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/4 cup unsweetened almond milk (or other low-carb milk substitute)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with coconut oil.
2. In a medium-sized bowl, mix together almond flour, baking powder, baking soda, salt, and chia seeds.
3. In a large bowl, whisk the melted coconut oil, eggs, erythritol, banana extract, and almond milk until fully combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until smooth and well-combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

These keto banana chia seed muffins are a great way to get your daily dose of fiber and omega-3s while still enjoying a satisfying treat. The chia seeds add a delightful crunch, and the banana extract ensures that you don’t miss out on that sweet banana flavor. With a rich and moist texture, these muffins are a fantastic option for anyone on a keto diet looking for a nutritious snack.

Keto Banana Cinnamon Muffins

These keto banana cinnamon muffins are the perfect combination of banana flavor and warm, comforting spices. With a hint of cinnamon and the richness of almond flour, they are a great breakfast or snack to enjoy on a low-carb diet. These muffins are fluffy, soft, and satisfyingly sweet without the carbs of traditional banana muffins.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/4 cup unsweetened almond milk (or other low-carb milk substitute)
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with butter or non-stick spray.
2. In a medium-sized bowl, mix together the almond flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the melted butter, eggs, erythritol, banana extract, almond milk, and vanilla extract until smooth.
4. Gradually combine the wet ingredients with the dry ingredients, stirring until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 of the way full.
6. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These banana cinnamon muffins are the ultimate comfort food for keto dieters. The cinnamon adds a layer of warmth and richness to the muffins, while the banana extract ensures a subtle but familiar flavor. These muffins are a great option for anyone craving a flavorful, low-carb breakfast or snack.

Keto Banana Pumpkin Muffins

A wonderful autumn-inspired treat, these keto banana pumpkin muffins combine the classic banana flavor with the earthy sweetness of pumpkin. The muffins are soft, moist, and full of flavor, making them perfect for anyone looking for a keto-friendly way to enjoy the cozy flavors of fall without the carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup canned pumpkin puree
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or coconut oil.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the pumpkin puree, melted butter, eggs, erythritol, banana extract, and vanilla extract until smooth.
4. Slowly add the wet ingredients to the dry ingredients, stirring until well-combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto banana pumpkin muffins offer a cozy, fall-inspired flavor that’s perfect for cooler months. The addition of pumpkin puree makes them extra moist and adds a delicious, earthy sweetness. The banana extract enhances the flavor without adding carbs, keeping them keto-friendly. These muffins are great for breakfast, snacks, or even as a treat for a fall gathering.

Keto Banana Blueberry Muffins

These keto banana blueberry muffins are a perfect way to enjoy the freshness of blueberries and the comforting taste of banana in one delicious, low-carb treat. The combination of almond flour and banana extract ensures a soft, moist texture, while the blueberries provide a burst of flavor with each bite.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/2 cup fresh blueberries (or frozen, if preferred)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a medium-sized bowl, mix together almond flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the melted butter, eggs, erythritol, and banana extract until smooth.
4. Add the wet ingredients to the dry ingredients, mixing until fully combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 of the way full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto banana blueberry muffins are a refreshing, delicious option for anyone craving a fruity treat. The blueberries burst with flavor and provide a natural sweetness that perfectly complements the banana extract. The muffins are moist and satisfying, making them perfect for breakfast or a light snack.

Keto Banana Pecan Muffins

These keto banana pecan muffins are a delicious way to enjoy the flavors of banana and nuts without the carbs. The combination of pecans and banana extract creates a nutty, slightly sweet muffin that’s perfect for anyone following a low-carb or keto diet. With healthy fats from the nuts and the rich flavor of banana, these muffins make an excellent breakfast or snack.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/2 cup chopped pecans (plus extra for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a medium bowl, combine almond flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, whisk together the melted butter, eggs, erythritol, and banana extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
5. Gently fold in the chopped pecans.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full. Sprinkle additional pecans on top for extra crunch.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These banana pecan muffins offer a perfect balance of nutty crunch and rich banana flavor. The added pecans not only enhance the flavor but also provide healthy fats, making these muffins a filling and satisfying snack. Ideal for anyone on a keto diet, these muffins are great for breakfast or a mid-day energy boost.

Keto Banana Raspberry Muffins

These keto banana raspberry muffins are the perfect combination of fruity, sweet, and tart flavors. The banana extract provides that familiar banana taste without the carbs, while the fresh raspberries burst with flavor in each bite. These muffins are low in carbs and high in flavor, making them a great addition to any keto diet.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/2 cup fresh raspberries (or frozen, if preferred)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a medium bowl, whisk together almond flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, whisk the melted butter, eggs, erythritol, and banana extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
5. Gently fold in the raspberries, making sure not to crush them.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto banana raspberry muffins are a fruity and refreshing option for anyone looking for a sweet and low-carb treat. The combination of banana extract and fresh raspberries creates a delightful flavor, while the muffins remain moist and tender. These muffins are perfect for breakfast or as a light snack.

Keto Banana Mocha Muffins

For coffee lovers, these keto banana mocha muffins are a match made in heaven. The rich flavor of coffee and cocoa powder pairs wonderfully with the subtle sweetness of banana extract, creating a muffin that’s both satisfying and indulgent without the carbs. These muffins are perfect for a morning boost or an afternoon treat.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon cocoa powder
• 1 tablespoon instant coffee granules
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/4 cup unsweetened almond milk (or other low-carb milk substitute)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a medium-sized bowl, mix together almond flour, baking powder, baking soda, salt, cocoa powder, and instant coffee granules.
3. In a separate bowl, whisk together the melted butter, eggs, erythritol, banana extract, and almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto banana mocha muffins are the perfect pick-me-up for anyone who loves the combination of coffee and chocolate. The banana extract ensures the banana flavor shines through while the coffee and cocoa powder bring an extra layer of richness to each bite. These muffins are great for breakfast or as an afternoon snack, providing a caffeine boost without any added sugars or carbs.

Keto Banana Coconut Muffins

These keto banana coconut muffins are a tropical delight, combining the sweet flavors of banana extract with the rich taste of coconut. The coconut flour adds a mild sweetness and a light texture, making these muffins a perfect low-carb treat. The combination of ingredients ensures these muffins are both moist and flavorful, ideal for breakfast or a satisfying snack.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup unsweetened shredded coconut
• 3 large eggs
• 1/4 cup melted butter
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/4 cup unsweetened almond milk (or other low-carb milk substitute)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a medium bowl, mix together almond flour, coconut flour, baking powder, baking soda, salt, and shredded coconut.
3. In a separate bowl, whisk together the eggs, melted butter, erythritol, vanilla extract, banana extract, and almond milk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto banana coconut muffins offer a tropical twist on the traditional banana muffin. The coconut flour adds a lovely texture and a slight sweetness that pairs perfectly with the banana extract. These muffins are an excellent choice for a low-carb, satisfying breakfast or a mid-day snack, providing both flavor and nutrition.

Keto Banana Chocolate Chip Muffins

If you’re craving something rich and chocolatey, these keto banana chocolate chip muffins are sure to hit the spot. With a combination of almond flour and banana extract, these muffins stay low-carb while still delivering that delicious banana-chocolate flavor. The sugar-free chocolate chips melt into the batter, creating gooey pockets of chocolate in every bite.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/2 cup sugar-free chocolate chips
• 1/4 cup unsweetened almond milk (or other low-carb milk substitute)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a medium bowl, combine almond flour, baking powder, baking soda, salt, and cocoa powder.
3. In a separate large bowl, whisk together the melted butter, eggs, erythritol, banana extract, and almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
5. Gently fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto banana chocolate chip muffins are a decadent yet low-carb treat, perfect for satisfying your sweet tooth. The rich cocoa powder and banana extract combine beautifully, while the sugar-free chocolate chips add an indulgent touch. These muffins are ideal for breakfast or a dessert, offering all the chocolatey goodness without the carbs.

Keto Banana Ginger Muffins

For those who enjoy a bit of spice in their baked goods, these keto banana ginger muffins are a perfect choice. The warm, zesty ginger pairs wonderfully with the subtle sweetness of banana extract, creating a muffin that’s both refreshing and satisfying. The almond flour keeps the texture light, and the muffins are naturally low-carb and keto-friendly.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/4 cup unsweetened almond milk (or other low-carb milk substitute)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a medium bowl, whisk together almond flour, baking powder, baking soda, salt, and ground ginger.
3. In a separate large bowl, whisk together the melted butter, eggs, erythritol, banana extract, and almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto banana ginger muffins are a flavorful and spicy option for anyone looking for something different. The ginger adds a wonderful warmth and depth to the muffins, while the banana extract ensures the sweetness is balanced. Perfect for breakfast or a cozy snack, these muffins offer both comfort and zest in every bite.

Keto Banana Almond Muffins

These keto banana almond muffins combine the subtle sweetness of banana extract with the rich, nutty flavor of almonds. With almond flour as the base, these muffins are both low-carb and packed with healthy fats. The muffins are moist, tender, and perfect for a quick breakfast or a satisfying snack, all while keeping your keto goals in check.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/4 cup unsweetened almond milk (or other low-carb milk substitute)
• 1/2 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a medium bowl, combine almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the almond butter, eggs, erythritol, banana extract, and almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Top each muffin with a few slices of almond for extra crunch.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto banana almond muffins offer a satisfying nutty flavor that pairs beautifully with the banana extract. The almond butter adds a creamy texture and depth of flavor, while the sliced almonds provide a delightful crunch on top. Perfect for keto-friendly breakfasts or a light snack, these muffins are both delicious and nutritious.

Keto Banana Carrot Muffins

These keto banana carrot muffins combine the natural sweetness of banana extract with the earthy flavor of carrots, creating a unique and delicious low-carb muffin. The almond flour base keeps them light and fluffy, while the addition of cinnamon and nutmeg gives these muffins a cozy, spiced flavor perfect for any time of day.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup grated carrot (about 1 medium carrot)
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/4 cup unsweetened almond milk (or other low-carb milk substitute)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a medium bowl, mix together almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate large bowl, whisk together the melted butter, eggs, erythritol, banana extract, and almond milk.
4. Add the grated carrots and stir until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto banana carrot muffins are a great way to enjoy the sweet flavor of banana while incorporating the earthy, slightly sweet taste of carrots. The warming spices make them a perfect fall or winter treat, but they can be enjoyed year-round. With a texture that’s soft and moist, these muffins are a great addition to your keto breakfast or snack rotation.

Keto Banana Zucchini Muffins

For a savory twist on the classic banana muffin, these keto banana zucchini muffins offer a delicious combination of vegetables and banana flavor. The zucchini adds moisture without the carbs, while the banana extract brings a subtle sweetness. With almond flour as the base, these muffins are both low-carb and full of nutrients, making them a great choice for anyone on a keto diet.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup grated zucchini (about 1 small zucchini)
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/4 cup unsweetened almond milk (or other low-carb milk substitute)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a medium bowl, combine almond flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, whisk together the melted butter, eggs, erythritol, banana extract, and almond milk.
4. Gently squeeze the grated zucchini to remove excess moisture, then add it to the wet ingredients and stir until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto banana zucchini muffins offer a unique and healthy twist on the classic banana muffin. The zucchini adds moisture and bulk without contributing to the carb count, while the banana extract keeps the flavor fresh and familiar. These muffins are perfect for a low-carb breakfast or as a savory snack for anyone looking to get in more veggies while keeping their keto diet on track.

Keto Banana Blueberry Muffins

These keto banana blueberry muffins combine the sweetness of banana extract with the burst of fresh blueberries, creating a light and refreshing treat. The almond flour base keeps the muffins soft and tender, while the blueberries provide antioxidants and a delicious fruity flavor. These muffins are perfect for anyone looking to enjoy a satisfying snack or a healthy breakfast while maintaining a low-carb lifestyle.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/2 cup fresh blueberries (or frozen, if preferred)
• 1/4 cup unsweetened almond milk (or other low-carb milk substitute)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a medium bowl, combine almond flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, whisk together the melted butter, eggs, erythritol, banana extract, and almond milk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto banana blueberry muffins are a delicious and healthy way to enjoy the sweetness of banana and the tartness of blueberries, all while staying on track with your keto goals. With a soft and tender texture, these muffins are perfect for breakfast or as a snack, offering both nutrients and flavor.

Keto Banana Walnut Muffins

For a muffin with a hearty texture and nutty flavor, these keto banana walnut muffins are an excellent choice. The combination of banana extract and crushed walnuts creates a satisfying muffin that’s both rich in flavor and full of healthy fats. These muffins are perfect for anyone on a keto diet who wants to enjoy a delicious, low-carb snack or breakfast.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/2 cup chopped walnuts (plus extra for topping)
• 1/4 cup unsweetened almond milk (or other low-carb milk substitute)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a medium bowl, mix together almond flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, whisk together the melted butter, eggs, erythritol, banana extract, and almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
5. Fold in the chopped walnuts and mix until evenly distributed throughout the batter.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full. Top each muffin with additional chopped walnuts.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto banana walnut muffins offer a delightful crunch from the walnuts and a wonderful, nutty banana flavor. Packed with healthy fats and low in carbs, these muffins are perfect for a satisfying breakfast or a delicious snack throughout the day.

Keto Banana Cinnamon Muffins

These keto banana cinnamon muffins combine the comforting flavors of banana and cinnamon, making for a warm and delicious treat. The almond flour ensures a light, fluffy texture, while the cinnamon gives the muffins a cozy, spiced flavor. These muffins are perfect for breakfast, an afternoon snack, or a sweet yet low-carb dessert.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon (plus extra for topping)
• 1/4 cup melted butter
• 3 large eggs
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon banana extract
• 1/4 cup unsweetened almond milk (or other low-carb milk substitute)
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
2. In a medium bowl, combine almond flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, whisk together the melted butter, eggs, erythritol, banana extract, and almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full. If using, sprinkle chopped pecans or walnuts on top for added texture.
6. Sprinkle an extra pinch of cinnamon over the top of each muffin before baking.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto banana cinnamon muffins offer a delicious balance of banana and cinnamon, making them a great treat for anyone on a low-carb diet. The added cinnamon not only gives them a warming flavor but also boosts their aromatic appeal. These muffins are perfect for breakfast or as an afternoon snack when you need something comforting and low in carbs.

Note: More recipes are coming soon!