You have to try my super tasty almond flour banana muffins. These healthy paleo muffins are low in carbs, even with me taking advantage of banana season and using my homegrown bananas! (Spoiler alert, I have an option to make them without bananas, too!)
Ready in under 30 minutes, and only 4g net carbs each and so incredibly tasty! I am sure you are going to be loving these just as much as me.
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A full tray of muffins baked to perfection on a wire rack.

Why Almond Flour Muffins

Hey guys, I’ve got to tell you about my new favourite low-carb almond flour banana muffins, they’re my latest obsession! I’m not usually one to get this excited over muffins, but these are something pretty special. Sure, banana muffins have been a lunchbox staple for ages, but using almond flour takes them to a whole new level. I’ve been baking them nonstop, and I can’t wait for you to give them a try!

Related recipes: Almond Flour Blueberry Muffins / Keto Raspberry Muffins

Why You’ll Love This Recipe

I love these almond flour banana muffins because they are simple and yum! It might seem funny that a keto blogger grows their own bananas, but I have for many years. I give most of them away but a little bit of banana goes a long way.

I love my banana bread muffins low-carb, grain free, and gluten-free. The ripe bananas provide natural sweetness and moisture and, of course, I sneak a bit of sugar-free chocolate into them. They are versatile, easy to make, and fit perfectly into my healthy eating plan.

Almond Flour Banana Muffins ingredients laid out on tiles with labels so you know what is in the recipe.

The Ingredients

  • Blanched Almond Flour or Almond Meal – Almond flour is a finer milled almond meal. I prefer the flour in all my almond flour recipes. Almond meal still works but is a bit grittier.
  • Brown sweetener – I use Lakanto Brown sweetener. It is an erythritol sweetener bonded with monk fruit and perfect for these gf banana muffins.
  • Yogurt – Use Greek yogurt, coconut yogurt or even our amazingly good homemade keto yogurt.
  • Light tasting olive oil – Adds moisture without a strong flavour. Substitute with melted butter or MCT oil.

How To Make Low Carb Banana Muffins

Mixing muffin batter in a glass bowl.
A cupcake tray with white liners and a bowl of muffin batter to the right of it.

Step 1. Preheat oven to 160℃ fan/180°C static/375°F. Line a 12-cup muffin (100ml capacity) pan. Place all ingredients into a large mixing bowl. Stir until combined.

Step 2. Use a large ice cream scoop to scoop the mixture into a lined muffin tray.

Batter in a muffin tin before baking.
Baked muffins in a tin box.

Step 3. Top with any sprinkles you like. Choc chips for banana chocolate chip muffins (my favourite) or flaked almonds for a crunchy nut topping.

Step 4. Bake for 20 minutes or until cooked through. Cool on a wire tray.

Alternative way to cook: Air Fryer Banana Muffins: Preheat the air fryer to 160°C/320°F. Place the muffin cups in the air fryer basket and bake for 12-15 minutes, checking for doneness.

Variations

  • Chocolate Chip Banana Muffins: Add a handful of sugar-free dark chocolate chips to the batter for a rich, chocolatey twist. I like to chop up chunky chocolate bits in a mix of white chocolate, milk or dark chocolate.
  • Blueberry Banana Muffins: Fold in fresh or frozen blueberries to add a burst of fruity flavour.
  • Walnut Banana Muffins: Mix in chopped walnuts for a crunchy texture and added protein.
  • Almond Flour Chocolate Chip Muffins: Leave out the banana and try these amazing almond flour muffins with chocolate chips.

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What To Serve With Banana Bread Muffins

I hope you love my delicious, gluten free banana muffin recipe

Caramel Syrup – Nothing beats my homemade caramel syrup recipe. Make it and drizzle it all over hot or cold, for moist banana muffins. You can use sugar free maple syrup, but caramel is my favourite.

Thick Yogurt – Add a big dollop of homemade thick yogurt and a few berries for a touch of summer.

Ice Cream – I don’t think I need to tell you how good ice cream and muffins are. I love this Vanilla Protein Ice Cream.

The perfect cuppa – whether it is a Bulletproof Coffee, Chai Tea Latte (or Dirty Chai Tea Latte), black coffee, or hot chocolate, these tasty almond flour banana bread muffins are the perfect partner.

FAQ’s

Can I use a different sweetener?

Yes, you can substitute the brown sweetener with coconut sugar, stevia, or any low-carb sweetener of your choice.

Can I replace the banana with something lower carb?

Yes you can swap with berries or use banana protein powder or banana extract.

How can I make these muffins dairy-free?

Use a dairy-free yogurt such as coconut yogurt instead of Greek yogurt to make these a paleo banana muffins recipe.

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Almond Flour Banana Muffins

You have to try my super tasty almond flour banana muffins. These healthy paleo muffins are low in carbs, even with me taking advantage of banana season and using my homegrown bananas! (Spoiler alert, I have an option to make them without bananas, too!)
Ready in under 30 minutes, and only 4g net carbs each and so incredibly tasty! I am sure you are going to be loving these just as much as me.
4.78 from 9 votes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert Snack, Snack
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 184kcal
Author: Megan Ellam
Servings: 12 muffins
Tap or hover over number to scale ingredients
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Equipment

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Ingredients 

  • 1/4 cup (¼ cup) light tasting olive oil
  • 1/4 cup (¼ cup) brown sweetener
  • 2 cups (2 cups) almond meal or almond flour
  • 100 g (3 ½ oz) banana 1 small banana
  • 4 large (4 large) eggs room temperature
  • 1/4 cup (¼ cup) Greek yoghurt or protein yoghurt of choice
  • 2 tablespoons (2 tablespoons) collagen optional
  • 1 teaspoon (1 teaspoon) vanilla extract
  • 2 teaspoons (2 teaspoons) baking powder I use gluten and aluminium free
  • 1 teaspoon (1 teaspoon) ground cinnamon

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 160℃ fan/180°C static/375°F. Line a 12 cup muffin (100ml capacity) pan.
  • Place all ingredients into a bowl. Stir until combined.
  • Spoon mix into prepared lined pan.
  • Bake 20 minutes or until cooked through. Cool on a wire rack.

THERMOMIX MUFFINS METHOD

  • Preheat oven to 160℃ fan/180°C static/375°F. Line a 12 cup muffin (100ml capacity) pan.
  • Place all ingredients into mixer; mix 40 sec/speed 4.
  • Spoon mix into prepared lined pan.
  • Bake 20 minutes or until cooked through. Cool on a wire rack.

Notes

STORAGE
  • Refrigeration: Keep in the refrigerator for up to a week.
  • Freezing: Wrap each banana bread muffin in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Ingredients Tips and Substitutions:
  • Use light-tasting olive oil or melted butter.
  • Brown sweetener can be replaced with coconut sugar or a low-carb sweetener like erythritol.
  • Swap the banana with pumpkin puree or leave it out and use banana extract or Vital Zing Drops (you can add some mashed avocado too) for different flavours.
  • Greek yogurt can be replaced with any high-protein or dairy-free yogurt.
  • Collagen is optional and can be omitted or replaced with a protein powder of choice.
  • Vanilla extract can be substituted with almond extract for a different flavour.
  • Ground cinnamon can be swapped with nutmeg or pumpkin spice for a seasonal twist.

Your Own Notes

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Nutrition

Serving: 1serve (1 muffin) | Calories: 184kcal | Carbohydrates: 6g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 28mg | Potassium: 60mg | Fiber: 2g | Sugar: 2g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg | Magnesium: 5mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

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4 responses to “Almond Flour Banana Muffins”

  1. Lynda H

    5 stars
    Absolutely delicious … right texture and flavour.
    I ate it so fast because it was damn good.. I got the hiccups 😂😂😂

    Reply
  2. France

    5 stars
    I made this with an overripe banana, it was great! I used sour cream as I didn’t have yoghurt, no chocolate or nuts as I didn’t have any, and I just love them to bits. The homemade caramel syrup recipe is definitely a great accompaniment! I made them in bagel form too, instead of muffin and it worked well. Nice to enjoy a banana muffin without too many carbs!

    Reply
  3. Kerri Puloka

    3 stars
    Hi, if I used banana extract instead of a banana, how much would I use please?

    Reply
    1. Megan Mad Creations Hub

      It really depends on the strength of it. I would start with 1 teaspoon and taste the batter.

      Reply
4.78 from 9 votes (6 ratings without comment)

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