Keto Banana Walnut Muffins
Indulge in the guilt-free delight of Keto Banana Walnut Muffins, a wholesome blend of rich almond flour and the warm flavors of cinnamon, perfectly complemented by crunchy chopped walnuts. Designed to satisfy your sweet tooth while keeping carbohydrates in check, these muffins feature a hint of banana extract that delivers all the nostalgic flavor without compromising your keto lifestyle. Quick and easy to prepare with a 15-minute prep time and just 20 minutes in the oven, these moist and velvety muffins are ideal for breakfast, a midday snack, or even dessert. With a low-carb sweetener like erythritol and heavy cream for a creamy texture, this recipe creates 12 muffins that are as delicious as they are keto-friendly. Serve them warm or at room temperature, and enjoy the perfect combination of fluffy texture and nutty crunch—all while staying true to your ketogenic journey!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Erythritol or preferred keto-friendly sweetener
- 3 large Eggs
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Banana extract
- 1 teaspoon Vanilla extract
- 0.75 cup Chopped walnuts
- 0.25 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, combine the almond flour, baking powder, ground cinnamon, salt, and erythritol. Stir until well incorporated.
In a separate bowl, whisk the eggs until foamy and pale yellow. Add the melted butter, banana extract, vanilla extract, and heavy cream. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring with a spatula until a thick batter forms.
Fold in the chopped walnuts until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 177.0 g | 64% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 11.0 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 593 mg | 46% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
