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!
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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 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!
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!
How To Make Keto Banana Muffins
Ingredients
- 2 1/2 cups blanched almond flour
- 3 tsp baking powder
- 1/4 tsp pink salt
- 3/4 cup granulated monk fruit
- 3 large eggs
- 1 cup sour cream
- 1 Tbsp vanilla extract
- 1 Tbsp banana extract
- 1/2 cup walnuts, chopped
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 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. 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!
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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.
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!
Ingredients
- 2 1/2 cups blanched almond flour
- 3 tsp baking powder
- 1/4 tsp pink salt
- 3/4 cup granulated monk fruit
- 3 large eggs
- 1 cup sour cream
- 1 Tbsp vanilla extract
- 1 Tbsp banana extract
- 1/2 cup walnuts, chopped
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 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!
Nutrition Information
Yield 18 Serving Size 1Amount 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.
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