Keto Banana Nut Muffins

Saving this savory recipe for keto banana nut muffins for your cooking diary while on keto diet.

These are great combination of banana extract, almond flour, almond milk, sour cream, vanilla extract, walnuts and other ingredients. Plus, they have 7 grams of protein, 4 grams of net carbs and 3 grams of fiber in a serving. Let’s get full recipe!

Keto Banana Nut Muffins

Recipe by Anna SmallingCourse: SnacksCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

248

kcal

Saving this savory recipe for keto banana nut muffins for your cooking diary while on keto diet.

Ingredients

• For the muffins:

• 1 1/4 cup almond flour

• 1/2 cup powdered erythritol

• 2 tbsp ground flax

• 2 teaspoons baking powder

• 1/2 teaspoons ground cinnamon

• 5 tablespoon butter, melted

• 2 1/2 teaspoons banana extract

• 1 teaspoon vanilla extract

• 1/4 cup unsweetened almond milk

• 1/4 cup sour cream

• 2 eggs

• For the topping:

• 3/4 cup chopped walnuts

• 1 tablespoon butter, cold and cut in 4 pieces

• 1 tablespoon almond flour

• 1 tablespoon powdered erythritol

Directions

• Preheat oven to 350 degrees F. Prepare muffin tin with 10 paper liners and set aside.
• In a large bowl, combine almond flour, erythritol, ground flax, baking powder and cinnamon. Stir in butter, banana extract, vanilla extract, almond milk, and sour cream. Beat in eggs and gently stir until fully combined.
• Fill muffin tins about 1/2-3/4 full with mixture.
• To make the topping, place walnuts, butter, and almond flour into a food processor. Pulse a few times until nuts are chopped into small pieces. Add some more butter if needed.
• Sprinkle bits of the mixture evenly over batter and gently press down. Sprinkle erythritol on top of crumble mixture.
• Bake in preheated oven for 20 minutes or until golden and toothpick inserted comes out clean.
• Once cooked, let cool at least 30 minutes and serve.

Notes

• These muffins will be firmer if you let it rest longer. Top them with some fresh fruits if you prefer. Enjoy!

FAQ

Are Keto Banana Nut Muffins suitable for a ketogenic diet?
Yes. These muffins are keto-friendly because they use banana extract instead of real bananas, along with almond flour and low-carb sweeteners, keeping net carbs low per serving.

Do these muffins taste like real banana muffins?
Yes. Banana extract provides a strong banana aroma and flavor without adding sugar or carbs, closely mimicking traditional banana nut muffins.

Why is banana extract used instead of fresh banana?
Fresh bananas are high in carbohydrates and not suitable for keto diets. Banana extract delivers the flavor without the added carbs.

Is almond flour necessary for this recipe?
Yes. Almond flour is essential for maintaining a low-carb, gluten-free structure. Substituting with wheat flour would significantly increase carbs and is not recommended.

What role does ground flax play in the muffins?
Ground flax adds fiber, helps bind the batter, and improves texture while keeping the muffins moist and keto-compliant.

Can I replace erythritol with another sweetener?
Yes. Monk fruit sweetener or allulose can be used as substitutes. Sweetness levels vary, so adjust quantities to taste.

Are these muffins gluten-free?
Yes. Since the recipe uses almond flour and ground flax instead of wheat flour, the muffins are naturally gluten-free.

Can I omit the walnut topping?
Yes. The walnut crumble is optional. You may omit it or replace it with pecans, almonds, or no topping at all.

How should Keto Banana Nut Muffins be stored?
Store the muffins in an airtight container in the refrigerator for up to 5 days. This helps maintain freshness and texture.

Can these muffins be frozen?
Yes. Once fully cooled, the muffins can be frozen for up to one month. Thaw at room temperature or gently warm before serving.