No bananas in this keto banana muffin recipe. These are soft and fluffy keto muffins with almond flour and walnuts…a perfect breakfast treat.

Printable Recipe link:

Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 12

2 1/2 Cups almond flour (My favorite brand on Amazon (affiliate link)
1 teaspoons Baking Soda
1/4 teaspoon Kosher salt
3/4 Cup Granular Sweetener (My favorite brand on Amazon (affiliate link)
3 Large Eggs
8 Ounces Greek yogurt
2 teaspoons Vanilla extract
2 teaspoons Banana extract
1/2 Cup Chopped walnuts (Optional)

Pre-heat the oven to 400F and line a 12 cup muffin tin with cupcake liners. Spray the inside of the liners with cooking spray.
In a large mixing bowl, mix together the almond flour, baking soda, salt, and granular sweetener. Now mix in the eggs, greek yogurt, vanilla and banana extract.
Fold in the chopped walnuts if using.
Using a 1/4 cup ice cream or kitchen scoop, fill the muffin cups. The batter will be the perfect amount for 12 muffins.
Bake in the pre-heated oven for 18-20 minutes. A toothpick will come out clean.
Let cool in the muffin tin for 10 minutes before serving. See notes for freezing instructions.

Freezing Instructions: After these cool for 10 minutes, you can put the whole muffin tin in the freezer and let the muffins freeze for 2 hours. Remove the muffins from the freezer and the muffin tin and put them in a freezer safe bowl or bag. Keep frozen for up to 3 months.

Serving: 1 Muffin | Calories: 206kcal | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Fiber: 3g