Almond Flour Banana Muffins (No Sugar, Gluten-free, Keto)

I already shared with you make keto banana recipes, including my keto banana bread that is banana-free.

Most of the time, I like to use banana extract to add a natural banana flavor to keto muffins.

But you can make low-carb muffins using real bananas if you keep the amount of banana in control!

These healthy banana muffins are naturally:

• Low-carb
• Dairy-free
• Paleo-friendly
• Keto-friendly
• Grain-free

Is Banana Keto-friendly?

No, bananas are not keto-friendly fruits. In fact, 100 grams of mashed banana contains 20 grams of net carbs, so if your daily carb macros are around 25 grams, it’s hard to eat a whole banana and stay in that range.

However, it’s possible to use a small amount of banana to flavor baked goods and keep the recipe low-carb and keto-friendly.

So you can make keto banana muffins with almond flour if you keep the amount of banana in control. Let me share with you my recipe to make a low-carb banana muffin with only 5.5 grams of net carbs!

How To Make Almond Flour Banana Muffins

These gluten-free banana muffins with almond flour are made with only simple ingredients and ready in just 30 minutes.

No fancy tools required, no blender, no food processor, or even hand beater! Just a bowl and the ingredients below.

Ingredients

All you need are:

• Ultra-fine Almond Flour – this is the best to make golden, moist almond flour banana muffins. Almond meal works as well, but it adds a grainy texture and darker color to the recipe.
• Salt
• Baking Powder or use 1 teaspoon of baking soda instead.
• Cinnamon
• Mashed Bananas – the best are ripe bananas to add lots of banana flavor and avoid adding any sweetener in the recipe.
• Large Eggs at room temperature – this recipe doesn’t work with flax eggs or egg replacer.
• Coconut Oil or melted butter
• Vanilla Extract
• Stevia Drops or 1/3 cup of granulated sweetener of choice, like erythritol or coconut sugar if you are making paleo banana muffins. Of course, adding sweetener is optional here, only if you like your healthy banana muffins on the sweet side. To avoid adding carbs, sugar, and calories to the recipe, opt for erythritol or allulose. Both are keto-friendly sweeteners.

Making The Muffin Batter

First, prepare the mashed bananas. Peel your ripe bananas and mash with a fork on a chopping board. It’s ok if you have bites of bananas. This adds moisture to the muffins.

Measure 3/4 cup and place in a mixing bowl with eggs, coconut oil, vanilla extract, and stevia drops or granulated sweetener, if used.

Whisk to combine all ingredients.

Now, stir in the dry ingredients: almond flour, salt, cinnamon, and baking powder.

The batter should be thick, look slightly grainy, and that’s normal

Add-ons

You can stir in some delicious nuts, chocolate, or fruits in the batter just before baking. You can fold in 1/3 cup of:

• Sugar-free Dark Chocolate Chips
• Chopped Pecan or Chopped Walnuts
• Shredded Coconut

Baking the Muffins

Preheat your oven to 350°F (180°C). Line a 12-hole muffin pan with paper cases and use an oil spray to lightly oil each muffin case. This prevents the almond flour muffins from sticking to the paper as they cool down.

Fill each paper case with about 1/4 cup of almond muffin batter.

Sprinkle some sliced almonds on top of each muffin if you like.

Bake in the center rack of the oven for 25-30 minutes or until a pick inserted in the center of the muffins comes out clean and the top is golden brown.

Release each banana muffin from the muffin tins and cool down immediately on a wire rack.

Storage

These banana almond flour muffins store very well in the fridge for up to 4 days.

Of course, you can freeze almond flour muffins in an airtight container and thaw them the day before at room temperature.

Serving

This is optional, but you can serve these delicious banana muffins for breakfast with some lovely toppings like:

• Sugar-free maple syrup
• Peanut butter
• Chia seed jam
• Almond butter
• or plain!