Chocolate chips, cinnamon, and that irresistible aromatic banana flavor – there’s no need to wrestle with other options, just reach for these low carb banana muffins! Psst–no bananas necassary
Looking for more low carb bread recipes? Try this low carb banana bread, low carb zucchini bread or these low carb pumpkin muffins!
Keto Banana Muffins Video Tutorial
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Miracle Muffins.
These low carb banana muffins are the miracle of the muffin world. They’re sweet, yet low carb. Fruity, yet fruit-free. Light and fluffy, yet void of flour. There’s richness and depth from the chocolate chips and an aromatic kick from the cinnamon. They’re moist and nutritionally balanced.
Seriously, all the things you never thought a muffin could be.
Try these keto banana muffins today and you won’t be able to see any other muffins!
Ingredient Deets
- Almond Flour (fine grain): I love Bob’s Red Mill or Trader Joe’s almond flour in all my low carb flour recipes, as they’re both SUPER fine grain, which will give these gluten free banana muffins the most flour-like results.
- Psyllium Husk: Use NOW Foods for best results. Others can turn your baked goods a blueish-purple hue.
- Erythritol: My favorite keto sweeteners are Lakanto and Swerve–they’re both erythritol-based, but can be used as a 1:1 swap with table sugar. Most other brands are 70% as sweet and need to be adjusted.
- Banana Extract: While banana extract doesn’t have any nutritional value, it also doesn’t have any added carbs. Score! Meanwhile, a medium banana can rack in as much as 28 grams of carbs! Which do you prefer?! I’ll take mine extracted, thank you very much!
- Sugar-free Chocolate Chips: Optional, but a delicious upgrade! Not all sugar free chocolate chips are created equal–I prefer Lily’s (they come in milk AND dark!).
- Cinnamon: Fun fact, did you know cinnamon can lower blood sugar levels?
When + How to Eat ‘Em
Enjoy these muffins as low carb desserts, with your morning coffee for breakfast, or as a snack when you’re craving something sweet. Really, is there ever a wrong time to eat keto banana chocolate chip muffins?
Freezing Your Low Carb Banana Muffins
Double this recipe so you can have a home-baked banana bread muffin any day and any time you please. Freeze them individually (not touching) on a baking sheet. After an hour or two, they should be frozen enough that you can pop them into a Ziploc freezer bag altogether without them sticking together later.
Recipe Variations
- Swap chocolate chips for other mix-ins like low carb nuts, or freeze-dried low carb fruits (raspberries or strawberries).
- Turn this recipe into a loaf of bread by pouring the keto banana bread batter into an 8″ bread loaf pan, and baking it for 45-55 minutes.
- Make a streusel topping. Copy the streusel on my low carb blueberry muffins, or my low carb pumpkin bread.
- Have leftover extract? Consider adding it to low carb pancakes or low carb cinnamon rolls!
More Low Carb Bread Recipes
Keto Banana Muffins
Print Recipe Pin RecipeIngredients
- 1 1/4 Cup Almond Flour (note 1)
- 3 Tablespoons NOW Powdered Psyllium Husk (note 2)
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Kosher Salt
- 1 Teaspoon Cinnamon
- 1/2 Cup + 2 Tablespoons Granular Swerve or Lakanto (note 3)
- 1/4 Cup Almond Milk
- 2 Tablespoons melted butter cooled
- 2 Eggs
- 1 1/2 Teaspoon Banana Extract
- 1/2 Cup Sugar Free Chocolate Chips (note 4)
Instructions
- Prep. Preheat oven to 375 F and line a muffin pan with muffin liners.
- Mix. In a medium bowl, stir together the dry ingredients. In a second medium bowl, combine the almond milk (1/4 cup), melted butter (2 tablespoons), eggs (2), and banana extract (1 1/2 teaspoon) with an electric mixer. Add the wet ingredients to the dry ingredients, and combine using the electric mixer, occasionally scraping down the sides, until everything is well incorporated. Stir in the chocolate chips (1/2 cup) using a rubber spatula.
- Pour + Bake. Evenly distribute the batter into your prepared muffin pan. Sprinkle chocolate chips (1/2 cup) on top, and lightly press to adhere. Bake for 24-26 minutes. Enjoy!
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Lindsey's Tips
- Use fine-grained almond flour for the most "flour-like" texture. I've had the best results with Bob's Red Mill, Trader Joe's, or Costco brands.
- I ONLY recommend using NOW Psyllium Husk Powder, as other brands will absorb liquid differently, and throw off the ratio of wet to dry. (They can also turn your baked goods blue-ish purple).
- Swerve + Lakanto are equally as sweet as sugar and were used when measuring this recipe. If you're using a different brand Erythritol, know that it's 70% as sweet, so adjust accordingly.
- Lily's chocolate chips (super inexpensive at Walmart!) are my go-to here.
- Nutritional information is based on 1 muffin if you make 6 muffins from this recipe:
