Summary:

This is an easy recipe for making low carb muffins with almond flour and chopped nuts. They're soft and fluffy, with a distinct banana flavor.

Banana Muffins

4.8 from 11 votes

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Prep: 15

Cook: 20

Cool: 1

Yield: 7 muffins

INGREDIENTS

▢ 1 cup almond flour (Note 1)
▢ 1/2 cup finely chopped walnuts (Note 2)
▢ 1/3 cup sour cream
▢ 1/3 cup powdered erythritol or 1/4 cup confectioners swerve sweetener (Note 3)
▢ 1 large egg
▢ 1.5 tablespoons avocado oil or melted coconut oil
▢ 2 teaspoons banana extract (Note 4)
▢ 1/4 teaspoon baking soda
▢ 1/4 teaspoon table salt

INSTRUCTIONS

Prepare: Preheat oven to 350 F.
Make Batter: Whisk almond flour, sweetener, baking soda, and salt in bowl until well-mixed. Lightly beat egg by hand in another bowl, then stir with sour cream, oil, and banana extract until smooth. Combine wet and dry mixtures by stirring until well-mixed, then stir in nuts.
Bake & Cool: Distribute batter among 6 to 8 greased cupcake wrappers (Note 5), filling them about 2/3 full. Bake at 350 F for about 20 minutes, or until toothpick inserted in center comes out clean or with dry crumbs. Cool to room temperature, about 1 hour, before serving (Note 6).

NUTRITION

Makes 7 Servings

Amount Per Serving (1 small muffin):

Calories 210 (84% from fat)
Total Fat 19g	30%
Saturated Fat 3g	13%
Cholesterol 34mg	11%
Sodium 100mg	4%
Net Carb 2g
Total Carb 4.5g (Note 7)	1%
Dietary Fiber 2.5g	9%
Sugars 1g
Protein 7g

Vitamin A 2% · Vitamin C 0% · Calcium 6% · Iron 5%

PHOTOS

baked banana nut muffins on baking sheet

NOTES & TIPS

(1) Almond Flour. About 4 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving. Don’t substitute with coconut flour or other flours, which vary in their absorbency.

(2) Walnuts. About 2 ounces weight. Make sure the walnuts are very finely chopped (see photos), otherwise you’ll have large chunks of walnuts, which could make these small muffins break apart easily. You can substitute with chopped pecans or sugar-free chocolate chips (from brands like Lily’s), or a mix of them.

(3) Sweetener. About 2 ounces weight for erythritol and 1.4 ounces weight for Confectioners Swerve. Erythritol is about 70% as sweet as Confectioners Swerve; the latter measures the same as regular powdered sugar. You can substitute with your favorite dry sweetener. To calculate the amount to use, check your sweetener’s packaging to determine how it compares to regular sugar.

(4) Banana Extract. I’ve used both McCormick’s banana extract and Kroger’s banana imitation flavor. You can purchase it online or at select U.S. supermarkets. I opted to use banana extract in this recipe because it’s zero carb compared to mashed bananas, which have 24 grams of net carbs per medium banana.

(5) Wrappers. I use silicone baking cups, and you can also use a muffin tin lined with foil or paper liners. Note that these are small muffins, each about the size of a cupcake. I recommend lightly greasing the bottoms and sides of each liner so that the muffins will easily release after baking.

(6) Serving. It’s important to let the baked muffins cool to room temperature before serving, or they will be too soft and will fall apart easily. These muffins are great as a convenient grab-and-go breakfast or midday snack. Leftover muffins should be fully cooled then stored in an airtight container at room temperature for up to 3 days; serve at room temperature without reheating.

(7) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.

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Rae Ann Woodrow

I made these muffins yesterday and found them to be quite tasty. I misread the directions for powdered erythritol and used granular instead–the brand called Pyure. It was a happy accident, as the muffins were perfect and yummy. Additionally, I didn’t bother to chop the walnuts, since only my hubby and I would be eating the muffins, but rather, threw in the entire halves, and the muffins still held up well. I doubled the ingredients to make a full dozen in the muffin tin and it worked perfectly. I will make these again and perhaps use pecans. As for finding banana extract, I stumbled upon a giant extracts rack at Menards, of all places. They carry the Watkins brand and I picked up banana extract for about $4 bucks.
Thanks for a keeper recipe!

Karianne

Oh my god. Let me tell you what. These muffins are DELICIOUS. I used coconut oil and lakanto monkfruit sweetener…..GIRL….you are a genius! I have been on keto since February and have lost 50 pounds (with several cheat days lol) and I have yet to find a good muffin recipe…until this one. WOW. Perfect consistency and very moist and delicious. My fiancé told me it was the best keto anything she’s ever had! Thank you for this recipe!

Whitney

These were crazy delicious! I have been having a bit of a hard time getting used to the almond flour foods to use in place of wheat flour foods but this one was the first thing that I totally loved using almond flour. They were light and fluffy and tasted like I had used real bananas in them which was wonderful. I was really missing muffins so these made my day!

Jenna

First of all, this is the best KETO muffin recipe I’ve had to date (Keto since Jan 2019). I liked this recipe so much after eating the first batch that I made another a few days later and then a 3rd in which I substituted lemon extract for the banana and a few blueberries for the walnuts. Success again! I’m sure it changed the carb count a little but I didn’t go overboard on the blueberries. Thank you!!!

Kayla

Best Keto muffins ever! Reminds me of banana bread I used to have pre-Keto. Thank you!!!

Nour

I never usually comment or give feedback about recipes but this by far is the best muffin I’ve had on keto ever .. I used coconut oil and they were amazing.

Alexandra

I just made these muffins and they are so good. I have been searching for a banana bread/muffin recipe that was keto friendly and I finally found it. Thank you for sharing! Can it be made into a bread recipe?

Julia

Glad to hear you enjoyed it, Alexandra! I haven’t tried making this into a bread recipe so I can’t say how it’ll turn out. If you give it a try, please let me know how it goes!

I also used coconut oil, one banana instead of part of the sour cream (for a double batch), monkfruit sweetner, and barely chopped the walnuts. These were the best keto baked item I’ve ever made or tasted. Was on the phone with my mom while mixing them up so I don’t even know if I measured correctly and they still turned out perfect. Kudos to Julia-one recipe closer to being able to stick to keto. thank you!

Barb

I made these with Lakanto golden & i used 1 tablespoon of extract….really good and had no problems with the sweetener not being powdered or the extra flavoring. I also added a teaspoon of cinnamon. I’ve really missed banana bread and am so happy that these are really close.

Hope

I used monk fruit. They were good.

Sarah

Can you freeze these muffins once baked and cooled?

Gloria Agema

Can I replace the sour cream with either heavy cream or greek yoghurt? or what else can one use in place of sour cream?

Janice McMillan

Can I use liquid Stevia?

I don’t recommend it because by omitting erythritol (a dry sweetener), it’ll alter the ratio of dry to wet ingredients in the recipe.

Ann

For the first time I ate something that was delicious and didn’t taste of egg, so impressed. I used less sugar, used a banana and pecans, as I didn’t have walnuts. Guess what I’m doing with the other kilo of bananas!

Banana Nut Muffins