Moist & Flavorful Keto Banana Muffins (Low-Carb & Easy!)
Enjoy the comforting taste of banana bread in a convenient muffin form with these Moist & Flavorful Keto Banana Muffins! These muffins capture the essence of banana with a subtle sweetness, a tender crumb, and optional additions of crunchy walnuts and melty sugar-free chocolate chips. They’re a fantastic low-carb, naturally gluten-free treat that’s easy to make and perfect for breakfast, a snack, or a delightful addition to your health journey, especially enjoyable with a cup of coffee here in beautiful Puerto Vallarta!
Yields: 12 muffins Prep time: 15 minutes Cook time: 20-25 minutes
Ingredients:
- 2 small to medium ripe bananas, mashed (about ½ cup mashed)
- 1 tablespoon unsalted butter, softened
- 1 ¼ cups super-fine almond flour
- 1 large egg
- ½ teaspoon baking soda
- Pinch of pink Himalayan salt (about ⅛ teaspoon)
- Optional Add-ins:
- ½ cup chopped walnuts
- ½ cup sugar-free chocolate chips (e.g., Lily’s, ChocZero, or your favorite keto-friendly brand)
- Optional: 2-3 tablespoons Swerve Granulated Sweetener (or your preferred granular erythritol blend), if you prefer a sweeter muffin, given that bananas are higher in carbs for keto.
Equipment:
- 12-cup standard muffin pan
- Paper cupcake liners
- Small bowl (for mashing bananas)
- Large mixing bowl
- Hand mixer or whisk
- Rubber spatula
- Small cookie scoop or spoon
Instructions:
- Preheat Oven & Prep Muffin Pan: Preheat your oven to 350°F (175°C).
- Line a 12-cup standard muffin pan with paper cupcake liners.
- Prepare Wet Ingredients: In a small bowl, thoroughly mash the two ripened bananas with a fork until mostly smooth (some small lumps are fine).
- In a large mixing bowl, combine the softened butter and mashed bananas. Use a hand mixer to beat them together until well combined.
- Add the egg to the banana-butter mixture and mix again with the hand mixer until fully incorporated. (If adding optional sweetener, mix it in here as well).
- Combine Dry Ingredients: In a separate medium bowl, combine the almond flour, baking soda, and pink Himalayan salt. Whisk briefly to ensure they are well mixed.
- Combine Wet & Dry: Add the dry ingredients to the wet ingredients in the large mixing bowl.
- Use a rubber spatula to mix until just combined. Be careful not to overmix. A few lumps of dry ingredients are okay.
- If using, gently fold in the chopped walnuts and/or sugar-free chocolate chips at this stage.
- Scoop & Bake: Use a cookie scoop or spoon to evenly divide the muffin batter among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake at 350°F (175°C) for 20-25 minutes, or until the muffins are golden brown, spring back when lightly touched, and a toothpick inserted into the center comes out clean.
- Cool & Enjoy! Remove the muffin pan from the oven. Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy your moist and flavorful keto banana muffins! ❤️
Tips for Success:
- Ripe Bananas are Key: Use very ripe bananas (with brown spots) for the best banana flavor. While bananas are higher in carbs, using only two and distributing them across 12 muffins keeps the carb count manageable for a keto treat.
- Don’t Overmix: Overmixing almond flour batters can sometimes lead to a tougher texture. Mix until just combined.
- Optional Sweetener: The sweetness from the bananas is mild. If you prefer a sweeter muffin, add 2-3 tablespoons of granulated erythritol sweetener to the wet ingredients.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for longer storage.
- Air Fryer (Optional): You can also cook these in an air fryer at 325°F for 10-15 minutes (if your air fryer can hold a muffin tin or silicone cups).
Recipe Analysis & Dietary Classification:
These Keto Banana Muffins are a delightful addition to your health journey!
- Low-Carb: Yes, by using almond flour and a limited amount of banana (distributed over 12 muffins), the net carb count per muffin is kept low.
- Healthy Fats: Yes, from the almond flour, butter, and optional chocolate chips/walnuts.
- Keto: Yes, this recipe is keto-friendly when consumed in moderation and counting the net carbs from the bananas. The rest of the ingredients are standard keto staples.
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