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Keto Banana Muffins - Soft, Satisfying, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (super-fine)
  • Coconut flour
  • Baking powder (aluminum-free if preferred)
  • Salt
  • Ground cinnamon (optional but recommended)
  • Granulated erythritol or allulose (or your favorite keto sweetener)
  • Eggs (room temperature)
  • Unsweetened almond milk (or another low-carb milk)
  • Melted butter or coconut oil
  • Banana extract (high-quality makes a difference)
  • Vanilla extract
  • Optional add-ins: chopped walnuts or pecans, sugar-free chocolate chips, unsweetened shredded coconut

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil or butter.
  2. In a large bowl, whisk together 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1 teaspoon cinnamon.
  3. In a separate bowl, whisk 3 large eggs, 1/2 cup granulated keto sweetener, 1/3 cup melted butter or coconut oil, 1/3 cup unsweetened almond milk, 2 teaspoons banana extract, and 1 teaspoon vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. The batter should be thick but scoopable. If it looks dry, add 1–2 more tablespoons of almond milk.
  5. Fold in any optional add-ins: 1/2 cup chopped nuts or 1/3 cup sugar-free chocolate chips.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them firm up and prevents crumbling.