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!
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!
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
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- 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
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 1/3 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.
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.
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 (1/3 cup) first, and then add more as you see what the consistency of the batter is.
Frequently Asked Questions
These keto banana muffins have 6.5g carbs and 4g fiber per muffin. So they have only 2.5g net carbs per serving.
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.
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.
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!
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!
Keto Banana Chocolate Chip Muffins
Ingredients
- 2/3 cup (80 g) coconut flour
- 1/2 cup (91 g) Swerve Sweetener
- 1/4 cup (27 g) unflavoured whey protein powder, (or egg white protein powder)
- 1 tbsp (1.01 tbsp) baking powder
- 1/4 tsp (0.25 tsp) salt
- 6 large eggs
- 6 tbsp (6.09 tbsp) butter, melted
- 1 to 2 tsp (1 tsp) banana extract, (depends on how strong your flavoring is)
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/3 to 1/2 cup (78.86 ml) water
- 1/3 cup (60 g) dark chocolate chips, sugar-free
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 1/3 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
Nutrition
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If using allulose as a sweetener what is the adjustment in amount as it isn’t as sweet as swerve?
Add about 25% more.
Looking forward to trying this one! Almond flour causes (for me) systemic inflammation so bad that because of high oxalate foods, I was diagnosed with fibromyalgia for years. Thank you for creating such great recipes and giving us alternatives. I have saved a bazillion of your recipes. 💕