Keto Banana Muffins with Walnuts

Keto Banana Muffins with Walnuts are what low carb breakfast dreams are made of! Soft and sweet and so full of flavor - but not carbs - you will never believe these are sugar-free! These keto muffins stay moist and are easily reheated in the microwave or toaster oven for breakfast on the go. Made with simple ingredients, these healthy banana muffins are ready in less than 30 minutes and will be loved by everyone.

Jump to:

• Ingredients
• Instructions
• Equipment
• Tips & FAQs
• Nutrition and Macros
• Keto Banana Muffins with Walnuts

I am not sure there is anything better than coffee and a hot banana nut muffin for breakfast - but a typical banana muffin can have nearly 30 grams of sugar in one little muffin!

I tried a couple of recipes for low-carb banana muffins, but oftentimes they would be so dry, no amount of melted butter could save them. I started experimenting with ingredients and what I learned from making keto blueberry muffins and after several failed attempts I finally came up with the perfect keto banana muffins with walnuts... and we have enjoyed them nearly every day since!

If you are looking for the best-premade keto banana muffins, these Smart Bakery Muffins from Amazon are absolutely delicious. I keep them in the freezer and microwave for just 30 seconds for the perfect healthy muffin.

You can also use this exact recipe to make a loaf of keto banana bread! Whether you bake a loaf or muffins, these easy almond flour banana muffins will keep you on track with your goals while keeping you full and satisfied all morning long.

Instructions

Preheat oven to 400* and place liners in a muffin tin.

In a large mixing bowl, mix together all dry ingredients - almond flour, baking powder, salt, and granulated monk fruit.

Mix in wet ingredients - eggs, sour cream, vanilla extract, and banana extract until well combined.

Fold in chopped walnuts, saving some to sprinkle on top.

Using a large spoon or cookie scoop, divide batter into muffin liners and fill muffin cups about half full. Keto banana muffins will rise slightly.

Sprinkle walnuts on top.

Bake for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Let cool and enjoy!

Equipment

Let me also say if you have not begun using silicon muffin liners, these little things are a game-changer. While you are supposed to eat plenty of fat while on the keto diet, I do not want to use macros to make sure my muffins do not stick!

I grabbed this set of silicon liners off Amazon and have used them dozens of times with no problem! I just rinse them in warm soapy water after each use and they are ready to go next time I bake!

I have also used this super cute silicon muffin pan - but make sure to set it on top of a cookie sheet for stability.

Tips & FAQs

How do you store keto banana muffins?

Store in an air-tight container in the refrigerator for up to five days. Since there are no preservatives, muffins will go bad quickly.

Can you freeze keto banana nut muffins?

Absolutely! To reheat simply wrap the muffin in a damp paper towel and heat for 20 seconds. Let sit additional 20 seconds before eating.

What sweeteners can I use for Keto Banana Muffins?

My favorite keto sweetener is Lakanto Granulated Monk Fruit - it has a good sweet taste without the cooling sensation of many keto sweeteners. You can also use granulated Stevia or Granulated Swerve.

Nutrition and Macros

As with all keto recipes you want to measure and calculate your own ingredients. According to Nutritionix, when I put in my exact ingredients it came up with the following macros. Each Keto Banana Muffin with Walnuts has 156 calories, 13 grams of fat, 6 grams of total carbs, 2 grams of net carbohydrates, 2 grams of fiber, and 5 grams of protein.

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