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Keto Peanut Butter Banana Muffins - Easy, Fluffy, and Satisfying

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

Ingredients
  

  • 3 large eggs, room temperature
  • 1/2 cup creamy natural peanut butter (no sugar added), well-stirred
  • 1/3 cup granular or powdered erythritol/monk fruit blend (or to taste)
  • 1/4 cup unsweetened almond milk (or unsweetened coconut milk)
  • 1/4 cup avocado oil or melted butter, cooled
  • 1/3 of a medium ripe banana, well-mashed (about 35–40 g)
  • 1 teaspoon banana extract (plus more to taste)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fine almond flour
  • 2 tablespoons coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • Optional mix-ins: 1/4 cup sugar-free chocolate chips, chopped peanuts, or a sprinkle of cinnamon

Method
 

  1. Prep the pan: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Whisk the wet base: In a large bowl, whisk eggs until smooth. Add peanut butter, sweetener, almond milk, oil, mashed banana, banana extract, and vanilla. Whisk until creamy and fully combined.
  3. Combine the dry ingredients: In the same bowl, add almond flour, coconut flour, baking powder, baking soda, and salt. Stir with a spatula until no dry spots remain. The batter will be thick but scoopable.
  4. Taste and adjust: For stronger banana flavor, add a few more drops of banana extract. For sweeter muffins, add an extra tablespoon of sweetener.
  5. Fold in extras: If using chocolate chips or chopped peanuts, fold them in gently.
  6. Portion the batter: Divide evenly among the muffin cups, filling each about 3/4 full. Smooth the tops with a spoon if needed.
  7. Bake: Bake 16–20 minutes, until the tops are set and a toothpick comes out with a few moist crumbs. Do not overbake—almond flour browns quickly.
  8. Cool: Let muffins cool in the pan 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.