Delicious Keto Banana Muffins topped with Crunchy Walnuts

Are you on a keto diet but still craving something sweet and indulgent? Look no further because today we are going to show you how we make mouthwatering keto banana muffins topped with crunchy walnuts. These muffins are not only delicious but also low in carbs, making them the perfect guilt-free treat. So let’s dive in and learn the secrets behind our delectable recipe!


To whip up these heavenly keto banana muffins, you will need the following ingredients:

  • Almond flour (or sunflower seed flour as an alternative)
  • Salt
  • Baking soda
  • Granulated sweetener of your choice
  • Beaten eggs
  • Vanilla extract
  • Banana extract
  • Greek yogurt (or sour cream as a substitute)
  • Chopped walnuts


Now that we have gathered all the necessary ingredients, it’s time to roll up our sleeves and get baking. Here’s a step-by-step guide on how we prepare our scrumptious keto banana muffins:

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. In a mixing bowl, combine the almond flour (or sunflower seed flour), salt, baking soda, and your preferred granulated sweetener. Mix well to ensure all the dry ingredients are evenly distributed.
  3. In a separate bowl, whisk together the beaten eggs, vanilla extract, banana extract, and Greek yogurt (or sour cream). Make sure these wet ingredients are thoroughly blended.
  4. Slowly pour the wet ingredients into the bowl containing the dry ingredients. Stir the mixture gently until everything is well combined. Be careful not to overmix the batter, as this can result in a dense texture.
  5. Once the batter is ready, fold in the chopped walnuts to add an extra burst of flavor.
  6. Line and spray your muffin tins to prevent sticking. Alternatively, you can use silicone muffin liners for easy removal.
  7. Carefully pour the batter into the prepared muffin tins, filling each cup about two-thirds full. This will allow the muffins to rise evenly as they bake.
  8. Place the muffin tin in the preheated oven and bake for 15-20 minutes. Keep an eye on them, as baking times may vary depending on your oven. The muffins are ready when a toothpick inserted into the center comes out clean.
  9. Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Transfer them to a wire rack to cool completely before serving.


And there you have it – a simple, yet indulgent recipe for keto banana muffins topped with crunchy walnuts. With their moist texture and irresistible flavors, these muffins are sure to satisfy your cravings without derailing your keto diet. So go ahead and treat yourself to a guilt-free delight that will have you coming back for more. Enjoy!

FAQs (Frequently Asked Questions)

  1. Can I use a different type of flour for these muffins?
    • While the recipe calls for almond flour, you can use sunflower seed flour as a suitable alternative.
  2. Can I omit the sweetener altogether?
    • The sweetener helps enhance the flavor of the muffins. However, if you prefer less sweetness, you can reduce the amount or try using a natural sweetener like stevia.
  3. Can I substitute Greek yogurt with something else?
    • Yes, sour cream can be used as a substitute for Greek yogurt if you prefer.
  4. How long can I store these muffins?
    • These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them.
  5. Can I freeze these muffins?
    • Absolutely! These muffins freeze well. Simply wrap them tightly in plastic wrap or place them in a freezer bag, and they can be stored in the freezer for up to 3 months.

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