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.
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.
First, make sure you have all of your ingredients together. With this recipe, specific brands do not seem to matter like they do in other keto recipes. Scroll to the recipe card for exact measurements.
This recipe uses banana extract instead of real bananas to keep the carb count low. Banana extract gives these low carb banana muffins a great banana flavoring without the carbs from actual bananas.
Preheat oven to 400* and place liners in a muffin tin.
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!
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?
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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- 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 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 about half full. 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!
Amount Per Serving: Calories: 156Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 39mgSodium: 130mgCarbohydrates: 6gNet Carbohydrates: 2gFiber: 2gSugar: 2gSugar Alcohols: 4gProtein: 5g
Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.