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    Home » Muffins & Scones » Keto Banana Muffins

    Published: Jul 13, 2023 by Carolyn

    Keto Banana Muffins

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    3.6K shares
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    These sugar-free keto banana muffins made are a tender, delicious breakfast treat. Made with coconut flour, they are moist and sweet, and chockfull of chocolate chips. You would never guess they aren’t made with real bananas!

    Keto Coconut Flour Banana Muffins in a brown bowl over a plaid napkin.

    How do you make keto-friendly banana muffins when bananas are so high in sugar? Surprisingly, it’s not that hard. Thank goodness for flavoring and extracts that allow me to take my keto muffin recipes to the next level.

    Fake it ’til you make it, as they say. But these tender coconut flour muffins are anything but fake. They have wonderful taste and texture, and allow you to enjoy an old favorite in a healthy way.

    My son declared them to be the best muffins I had ever made. He’s tough to please so take that for what it’s worth!

    Keto banana muffins in a brown bowl one a white table, with one in front.

    Why you will love this recipe

    If you loved banana muffins prior to your keto life, then you need to try this recipe. And if you’re one of those folks who prefers coconut flour over almond flour, then you REALLY need to try this recipe.

    My classic Keto Banana Bread recipe is made with almond flour, so I wanted to create a comforting breakfast treat for those who have nut allergies or intolerances.

    And these muffins are just what I wanted them to be. Light and fluffy, with a tender crumb and great banana flavor. I tossed in some ChocZero chocolate chips because bananas and chocolate are a perfect combination.

    They are super easy to make, so you can whip them up in the morning before anyone else is awake. And they have only 2.5g net carbs per muffin!

    Ingredient Notes

    Top down image of ingredients needed for keto banana muffins.

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Coconut flour: I used coconut flour in this recipe to create a nut-free option for readers.
    • Sweetener: You can use your favorite sweetener in this recipe. But do be aware that allulose will cause the muffins to brown much more quickly on the outside.
    • Protein powder: Adding protein powder to keto baked goods helps them rise and hold their shape better.
    • Eggs: Coconut flour requires many more eggs than most ingredients. Don’t skip them or try to cut back as your muffins will be a disaster.
    • Banana extract: A good banana extract adds just the flavor you are looking for, without added sugars.
    • Chocolate chips: I love the ChocZero dark chocolate chips in these keto banana muffins. You can get 10% of all ChocZero items with my link!
    • Pantry staples: Butter, vanilla extract, baking powder, salt.

    Step by Step Directions

    A collage of 4 images showing how to make Keto Banana Muffins.

    1. Whisk the ingredients: In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, and salt. Add the eggs, butter, banana extract, and vanilla extract and stir until well combined.

    2. Thin out the batter: Stir in ⅓ cup of the water until combined. The batter should be thick but still pourable. If it’s too thick, stir in a bit more water, one tablespoon at a time. Stir in the chocolate chips.

    3. Bake the muffins: Divide between the prepared muffin cups and bake at 350ºF for 20 to 25 minutes, or until golden brown and firm to the touch. Remove and let cool completely in the pan.

    Close up shot of a keto banana muffin broken open to show the inside.

    Flavoring or extract?

    I have a wide array of natural flavorings and extracts that I use frequently. I use them for everything from Keto Coconut Cream Pie to Keto Maple Pecan Scones.

    Many people think that flavorings are artificial whereas extracts are all natural, but this isn’t always the case.

    Extracts are usually made by “extracting” the flavor by soaking a food item in alcohol for long periods of time. This is a natural process, but many companies sell “imitation” extracts, which are made with artificial flavors, and don’t have that true-to-life taste. If you’ve ever purchase “imitation vanilla extract”, you know what I mean.

    There are many ways to make natural flavorings for baking, including using essential oils diluted with another liquid. But many products use artificial flavors for their baking emulsions and flavorings.

    Which is best is really up to you and what you’re most comfortable with. I prefer to use natural products and ingredients wherever possible, and I really like the banana extract from Native Vanilla. I use a lot of their extracts for my keto baking.

    Two keto banana muffins on a white plate with coffee in the background.

    Expert tips

    This is a lovely simple recipe that uses coconut flour, so it’s completely nut-free already. If you wish to make it dairy-free, use egg white protein or a vegan protein powder, and avocado oil instead of butter.

    Protein powder is a critical ingredient. Your best options are whey and egg white protein, but some plant based protein powders may work as well. Just don’t use collagen protein as it gives these keto banana muffins a gummy consistency.

    You still want to add some vanilla extract to your batter, along with the banana extract. Conventional banana bread contains vanilla, and adds to and enhances the other flavors.

    The amount of water is variable because different brands of coconut flour differ in their absorbency. Add the smaller amount (⅓ cup) first, and then add more as you see what the consistency of the batter is.

    Close up shot of a pat of butter melting on a keto banana muffin.

    Frequently Asked Questions

    How many carbs in a keto banana muffin?

    These keto banana muffins have 6.5g carbs and 4g fiber per muffin. So they have only 2.5g net carbs per serving.

    What is a keto alternative to bananas?

    You can skip the bananas and add some banana extract to your keto recipes to get that same flavor. Because bananas add moisture to baked goods, you may find that you add additional fats and liquids as well.

    Does coconut flour bake well?

    Coconut flour is a unique ingredient that doesn’t bake like most flours. It requires a lot of eggs and moisture to give it structure and to offset the dryness. But as long as you address the unique properties of coconut flour, it can be an excellent ingredient for keto baking. See my full tutorial on How to Bake with Coconut Flour for more information.

    More healthy coconut flour recipes

    Coconut Flour Brownies

    These coconut flour brownies are so rich and fudgy, no one will ever guess they are keto-friendly. With fewer than 3g carbs per serving, they are the perfect sugar-free dessert for brownie lovers.

    A white plate piled with keto coconut flour brownies over a red napkin.

    Coconut Flour Bread

    This savory Coconut Flour Bread has a wonderful light and fluffy texture. It’s easy, delicious, and makes great low carb and keto sandwiches. And it has only 1.6g carbs per slice!

    A loaf of coconut flour bread on a plaid cloth with a slice cut and laid in front.

    Coconut Flour Pancakes

    These Coconut Flour Pancakes are delightfully fluffy and incredibly easy to make. And with less than 3g net carbs per serving, they make an ideal keto breakfast!

    A stack of coconut flour pancakes with a forkful taken out of it.
    Close up shot of a keto banana muffin broken open to show the inside.

    Keto Banana Chocolate Chip Muffins

    Tender low carb banana chocolate chip muffins made with coconut flour. A delicious nut-free recipe to round out your healthy keto breakfast.
    5 from 10 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: banana chocolate chip muffins, keto banana muffins
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 muffins
    Calories: 149kcal

    Ingredients

    • ⅔ cup coconut flour
    • ½ cup Swerve Sweetener
    • ¼ cup unflavoured whey protein powder (or egg white protein powder)
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 6 large eggs
    • 6 tablespoon butter, melted
    • 1 to 2 teaspoon banana extract (depends on how strong your flavoring is)
    • ½ teaspoon vanilla extract
    • ⅓ to ½ cup water
    • ⅓ cup dark chocolate chips, sugar-free
    US Customary – Metric

    Instructions

    • Preheat the oven to 350ºF and line a muffin pan with 12 silicone or parchment liners.
    • In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, and salt. Add the eggs, butter, banana extract, and vanilla extract and stir until well combined.
    • Stir in ⅓ cup of the water until combined. The batter should be thick but still pourable. If it's too thick, stir in a bit more water, one tablespoon at a time. Stir in the chocolate chips.
    • Divide between the prepared muffin cups and bake 20 to 25 minutes, or until golden brown and firm to the touch.
    • Remove and let cool completely in the pan.

    Video

    Notes

    Storage Information: The muffins can be left on the counter in a covered container for 3 to 4 days, and in the fridge for up to a week. They can be frozen for several months. 
    Nutrition Facts
    Keto Banana Chocolate Chip Muffins
    Amount Per Serving (1 muffin)
    Calories 149 Calories from Fat 93
    % Daily Value*
    Fat 10.3g16%
    Carbohydrates 6.5g2%
    Fiber 4g16%
    Protein 6g12%
    * Percent Daily Values are based on a 2000 calorie diet.
    3.6K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Cath says

      August 01, 2023 at 9:35 am

      5 stars
      The best keto muffins…EVER! These I’ll be making again & again. Thank you!

      Reply
      • Carolyn says

        August 01, 2023 at 12:07 pm

        So glad you liked them!

        Reply
    2. Chrissy B says

      July 14, 2023 at 12:12 pm

      5 stars
      Made these this morning and all I can say is YUM 😋

      Reply
    3. Jenny says

      July 13, 2023 at 2:57 pm

      5 stars
      These are delicious! I need to get a better quality banana extract as mine is kinda strong, but the muffins were still perfect!! I love moist warm muffins!

      Reply
      • Carolyn says

        July 13, 2023 at 5:06 pm

        Glad you liked them!

        Reply
    4. Whit says

      December 09, 2021 at 9:34 pm

      Hello! I understand that I am a little late to this party, but I am just curious as to whether or not I would potentially be able to replace the butter with something like a full fat yogurt? I am unfortunately out of butter and any oil without including cooking oil spray and I am really craving what these muffins look to be providing! Thank you in advance!

      Reply
      • Carolyn says

        December 10, 2021 at 8:01 am

        I think you could but yogurt has a higher liquid content so adjust the additional liquid as necessary.

        Reply
    5. Jo Truan says

      August 17, 2021 at 2:26 am

      5 stars
      I made these tonight. They are amazing!! I think my family will love them, so am actually thinking I might tell them they are keto because they have keto phobia with foods. I don’t tell them that often, so they don’t know how much they eat, haha!!
      But I am really thinking I might do it!!!
      Thank you so much for all your recipes!!!

      Reply
    6. Nicole M Foster says

      April 11, 2021 at 3:42 pm

      5 stars
      I saw this on FB today and immediately went to the kitchen to make these! Soooo good. I didn’t use quite enough banana extract so barely tasted it, but it didn’t matter! These were awesome just as chocolate chip muffins. I’m not a big fan of just coconut flour products (except for your chocolate cupcakes – holy smokes those are good!), but these were fabulous. I have coconut flour and protein powder about to expire so will be making a bunch of these today to put in the freezer.

      Reply
    7. Brigitte says

      October 23, 2020 at 10:06 am

      5 stars
      These muffin taste amazing!!! I baked them in cupcake liners and a lot of the muffin stuck to the liner. Too much to waste 🙂 Is there a special liner you use to make them come out pretty? Or another trick to make the liner peel off easily.

      Reply
      • Carolyn says

        October 23, 2020 at 5:46 pm

        Silicone or parchment, as specified in step 1 of the instructions. NEVER use paper.

        Reply
    8. Mary says

      September 13, 2020 at 6:06 pm

      Hi, I made the recipe exactly as written. They were good, but a little chewy/dry….definitely not close in texture to regular banana bread. I assumed it would be slightly different but there are other comments saying theirs tasted like the regular thing. Any ideas what I might have done wrong? I did not add extra water because the consistency of the batter looked and felt right. Maybe not enough water? They came out the correct color and flavor, just the texture seems off.

      Reply
      • Carolyn says

        September 14, 2020 at 8:20 am

        Well could be the lack of liquid but it also sounds like they got over-baked and that itself would be the lack of liquid as well. They will cook faster if you don’t add it.

        Reply
    9. Heather says

      June 11, 2020 at 10:50 am

      5 stars
      I can’t believe these are Keto that taste so good!

      Reply
    10. Lisalia says

      June 11, 2020 at 8:54 am

      5 stars
      I’m new to keto and these were AMAZING! Your recipes help me to not miss my favorite high carb foods. And … keto just feels GREAT! You know what I mean?

      Reply
    11. Jen says

      June 11, 2020 at 8:36 am

      5 stars
      Thank you for doing all the hard work to figure out how to keep these in my keto diet. We just started and it can be so overwhelming. These are so delicious and perfect for mornings.

      Reply
    12. Sandra says

      May 16, 2020 at 11:41 am

      I was so excited to make these that I purchased the only banana flavoring my grocery store carried…YUCK! Smelled and tasted just like the cheap banana taffy my kids enjoyed when they were young!:( Head lowered and tail between my legs, I’m currently on the OliveNation site searching for your recommendation. Quick question: Do you prefer the Pure Banana Extract (clear/no banana extractives) or the Pure Banana Extract Premium (not clear/includes banana extractives)?? I want to make sure to use your exact recommendation for my second try….thanks.

      Reply
      • Carolyn says

        May 16, 2020 at 11:57 am

        I’m not sure what the premium is! Um… I didn’t know they had two different ones. Mine just says Pure Banana Extract and has natural flavours, rather than “extractives”.

        Reply
        • Sandra says

          May 17, 2020 at 7:00 am

          Thanks Carolyn! I reached out to OliveNation: “The difference between the two is that the Premium is actually organic. It’s not certified organic yet so we can’t call it that.” I’m looking forward to trying these muffins again!

          Reply
    13. Athena says

      May 09, 2020 at 10:17 pm

      5 stars
      Oops, forgot to leave a rating with my earlier comment.

      Reply
    14. Athena says

      May 09, 2020 at 10:16 pm

      I made these delicious muffins today. I can’t believe how much they tasted like real bananas by using just an extract. I made the recipe as written except for one slight change: I used toasted walnuts and a pinch of nutmeg instead of the chocolate chips. Thanks for another great recipe!

      Reply
      • Carolyn says

        May 10, 2020 at 8:00 am

        Sounds delicious!

        Reply
    15. Daniela says

      May 06, 2020 at 7:37 pm

      Hi Carolyn! How did you get 4.9 grams of fat in this? I put the recipe in MyFitnessPal and it throws 12.7 in each 12 muffins! ???? Can you check if you did the math ok please! I really love your recipes!

      Reply
      • Carolyn says

        May 07, 2020 at 7:34 am

        Hey Daniela, thank you! Although coconut flour is much lower in fat than almond flour, I thought this was abnormally low (in calories too!). Looks like I forgot to include the butter in my software program. I am updating all the nutritional right now!

        Reply
    16. Jennifer Boyles says

      May 05, 2020 at 2:32 pm

      Could this be made as a loaf bread? If so how would you alter cook time?

      Reply
    17. Christine M says

      May 05, 2020 at 2:09 pm

      Should the eggs be room temperature? I have gotten used to leaving the eggs out when I make your recipes but did not see that in the instructions. Thanks!

      Reply
    18. Angela Collins says

      May 05, 2020 at 1:01 pm

      Would other extracts work, such as orange or butterscotch or lemon?

      Reply
      • Carolyn says

        May 05, 2020 at 1:29 pm

        Absolutely!

        Reply
    19. Christine says

      May 05, 2020 at 11:01 am

      These look and sound wonderful. I will be making them soon. I do have a question regarding choc zero products. The ingredient I’m questioning is the corn fiber. Does that increase blood sugar I had heard from some that it does. Thank you for all your amazing recipes! You are my go to for all information and delicious recipes????

      Reply
      • Carolyn says

        May 05, 2020 at 1:31 pm

        It’s mixed for people. It doesn’t seem to raise mine in their chocolate products at all. I use them all the time without issue. I have had some people say it raises theirs but they are often talking about the syrups, which I don’t really use.

        Reply
        • Christine says

          May 05, 2020 at 6:56 pm

          Thank you; that helps greatly. I have several bags ready to used!

          Reply

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