The classic combination of sweet ripened banana and buttery walnuts shine in this healthy banana muffin recipe. These keto breakfast muffins are made with real food, healthy fats, and only 5 net carbs each. The sweetest way to start your day!
What do these banana nut muffins taste like?
These healthy banana muffins with walnuts taste similar to banana bread but yield a lighter crumb. These low carb breakfast muffins are not overly sweet like banana bread. They’re the perfect breakfast muffin!
What makes these banana muffins healthy?
This banana nut muffin recipe is naturally gluten free, low carb, and may even be made dairy free with a slight adjustment.
Bananas provide potassium and natural sweetness eliminating the need for excess sugar.
Walnuts are full of antioxidants, vitamins, omega-3 fatty acids, magnesium, potassium, and zinc.
What is in these gluten free banana muffins?
This gluten free banana muffin recipe is made with almond flour, eggs, half and half, ripe bananas, ground flaxseed, vanilla extract, and baking powder.
These low carb breakfast muffins are sweetened naturally from the ripened bananas and a small amount of plant based sweetener. They are a wonderful balance of sweetness for breakfast.
If you prefer a sweet breakfast muffin, my cinnamon “sugar” muffins are a huge hit!
Can you eat bananas on keto?
Contrary to many opinions on the internet, bananas can be enjoyed by someone eating a keto diet. A keto diet simply means eating foods that keep your body in nutritional ketosis. Many people find they can do that eating upwards of 50g of carbs per day.
The average medium sized banana has roughly 26 carbs and 3 grams of fiber.
When you use fresh bananas in recipes, like these keto banana muffins, the carbohydrates are spread thin over the entire recipe which reduces the per serving carb count.
It is always better to choose real and whole foods over fake flavorings and extracts. As mentioned above, bananas are full of vitamins and minerals that our body wants.
One of these keto breakfast muffins has 5 net carbs and is made with real food that you can feel safe consuming!
What is flaxseed?
If you’re new to low carb baking, flaxseed may seem like a weird ingredient. In actuality, flax is very common, especially in baked goods.
Flaxseed adds moisture and texture to low carb and gluten free baked goods. It can even be used to replace eggs in some recipes.
Flaxseed can be purchased in ground or meal form. Unless otherwise specified, most recipes call for ground flaxseed. If you accidentally purchase meal, you can use a coffee grinder to grind it down.
I highly encourage you to grab a bag of flaxseed on your next grocery run, you can find it just about everywhere these days. However, if you just can’t wait to make these muffins and don’t have the flaxseed on hand, you can omit it.
How to make these muffins
This banana nut muffin recipe couldn’t be any simpler. You really only need one bowl, a hand mixer, and a muffin tin. Simply mix all of the ingredients together, divide the batter evenly, and bake until golden brown. Watch my video tutorial to see just how easy this recipe is!
- 1.5 cups almond flour
- 2 teaspoons baking powder
- 2.5 teaspoon ground flax
- pinch of salt
- 1/3 cup chopped walnuts (optional)
- 1/2 cup brown sugar alternative
- 5 tablespoons butter, softened
- 2 eggs
- 1/2 cup half and half
- 2 teaspoons vanilla extract
- 2 large bananas, mashed (about 1/2 cup)
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the dry ingredients with a fork or wire whisk.
- In a seperate bowl, use a hand mixer to cream the butter and brown sugar together.
- Whisk the eggs, half and half, and vanilla extrack in a large measuing cup.
- Use the hand mixer to combine the butter mixture with the wet ingredients.
- Add the mixture to the dry ingredients and mix until just combined.
- Fold in the mashed bananas.
- Divide the batter evenly between a 12-cup muffin pan. A cookie scoop works best for this.
- Bake for 18-20 minutes until a toothpick comes out clean and the tops are golden.
- Let cool to the touch before removing from the pan.
Store leftovers in an airtight container on the counter up to 5 days but are best consumed with 3 days.
Freeze uneaten muffins in airtight container up to 6 months. Thaw on the counter or in a microwave for 30 seconds.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 198Total Fat: 16.4gCarbohydrates: 8gNet Carbohydrates: 5.7gFiber: 2.3gProtein: 5.2g