You won’t believe how close these keto banana walnut muffins taste to the real thing! After trying countless recipes, I finally created one that brings back those familiar flavors without breaking your keto diet.
The combination of banana extract and real walnuts creates that classic banana bread taste we all miss.
These muffins have become a regular in my kitchen, and for good reason. They’re perfect for breakfast, as a snack, or even as a late night treat when you’re craving something sweet.
The best part is that each muffin only uses keto friendly ingredients, so you can enjoy them without worrying about getting kicked out of ketosis.
The recipe is straightforward and uses ingredients you probably already have in your keto pantry.
Almond flour serves as the base, while erythritol provides just the right amount of sweetness. Even if you’re new to keto baking, you’ll find these muffins simple to make and absolutely worth the effort.
👍 Why You’ll Love This Recipe
Perfect Banana Flavor: Many people miss banana bread on keto, but this recipe solves that problem perfectly.
Using banana extract instead of real bananas gives you that authentic banana taste you’re craving, without all the sugar and carbs that come with real bananas. It’s a clever way to enjoy the flavor while staying in ketosis.
Great Texture: Unlike many keto baked goods that can be dense or dry, these muffins are incredibly moist and fluffy.
The combination of almond flour, sour cream, and melted butter creates a texture that’s amazingly close to traditional muffins. You won’t believe they’re low carb when you bite into one!
Satisfies Sweet Cravings: When you’re craving something sweet on keto, these muffins hit the spot perfectly.
The erythritol provides just the right amount of sweetness, while the banana and vanilla extracts add natural tasting flavor that satisfies those dessert cravings.
✨ Recipe Ingredients
- 1/2 cup Erythritol (powdered)
- 1 1/4 cup Almond Flour (I recommend this one – amazon)
- 2 Eggs (large)
- 1/4 cup Almond Milk (unsweetened) – I recommend this one (amazon)
- 1/4 cup Sour Cream
- 2 teaspoons Baking Powder
- 3/4 teaspoons cinnamon (ground)
- 4 1/2 tablespoons Butter (melted)
- 2 1/2 teaspoons Banana Extract
- 1 teaspoon Pure Vanilla Extract
Topping
- 1 tablespoon Almond Flour
- 1 tablespoon Butter (cut into 4 pieces)
- 3/4 cup Walnuts (chopped)
- 1 tablespoon Powdered Erythritol
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a muffin tin with 10 paper liners.
Step 2
Mix the almond flour, 1/2 cup of erythritol, cinnamon, and baking powder in a large bowl.
Step 3
Stir in the melted butter, vanilla and banana extract, sour cream, and almond milk. Then, add the eggs and mix until well combined. Fill the muffin tins with the mixture (about 3/4 full).
Step 4
Now we’ll make the topping. Add the butter, walnuts, and almond flour to a food processor. Pulse a few times.
Step 5
Spread the mixture over the muffins. Then, sprinkle the erythritol on top.
Step 6
Bake for 18-20 minutes until golden brown. You can insert a toothpick in the center to check if it comes out clean. Let them cool for 20 minutes before serving. Enjoy!
💡Tips
1. Don’t Overmix The Batter
Mix your ingredients just until they’re combined – this is super important for getting fluffy muffins.
When you overmix, the muffins can become dense and tough. Stop mixing as soon as you don’t see any dry almond flour spots in the battle.
A few small lumps are actually good! This is because overmixing can activate the proteins in the eggs too much, which makes the muffins heavy instead of light and tender.
2. Check For Doneness The Right Way
Don’t just rely on the baking time – ovens can vary a lot. Start checking your muffins at 16 minutes by inserting a toothpick in the center of a middle muffin. The toothpick should come out mostly clean with just a few moist crumbs.
If it comes out wet, give them another 2-3 minutes. Don’t wait until the toothpick is completely dry – this means they’re overbaked.
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FAQ
1. Can I substitute coconut flour for almond flour?
No, you can’t simply swap coconut flour for almond flour in this recipe. Coconut flour absorbs way more liquid than almond flour – about 3-4 times more!
If you need to use coconut flour, you’d need to completely change the recipe with more eggs and liquid.
2. Why did my muffins turn out dry?
Dry muffins usually happen because of overbaking or measuring the almond flour incorrectly. Don’t pack the almond flour when measuring – just spoon it into the measuring cup and level it off.
Also, make sure you’re using all the wet ingredients (eggs, sour cream, almond milk, and butter) in the right amounts. Start checking the muffins at 16-18 minutes – they might need less time depending on your oven.
Keto Banana Walnut Muffins
Print RecipeIngredients
- 1/2 cup Erythritol powdered
- 1 1/4 cup Almond Flour (I recommend this one – amazon)
- 2 Eggs large
- 1/4 cup Almond Milk unsweetened – I recommend this one (amazon)
- 1/4 cup Sour Cream
- 2 teaspoons Baking Powder
- 3/4 teaspoons cinnamon ground
- 4 1/2 tablespoons Butter melted
- 2 1/2 teaspoons Banana Extract
- 1 teaspoon Pure Vanilla Extract
Topping
- 1 tablespoon Almond Flour
- 1 tablespoon Butter cut into 4 pieces
- 3/4 cup Walnuts chopped
- 1 tablespoon Powdered Erythritol
Instructions
- Start by preheating the oven to 350°F and lining a muffin tin with 10 paper liners.
- Mix the almond flour, 1/2 cup of erythritol, cinnamon, and baking powder in a large bowl.
- Stir in the melted butter, vanilla and banana extract, sour cream, and almond milk. Then, add the eggs and mix until well combined. Fill the muffin tins with the mixture (about 3/4 full).
- Now we’ll make the topping. Add the butter, walnuts, and almond flour to a food processor. Pulse a few times.
- Spread the mixture over the muffins. Then, sprinkle the erythritol on top.
- Bake for 18-20 minutes until golden brown. You can insert a toothpick in the center to check if it comes out clean. Let them cool for 20 minutes before serving. Enjoy!