Keto Banana Muffins

Low Carb Banana Chocolate Chip Muffins

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My Keto Mantra

When I started keto/low carb I had (and still have) a mantra for myself. I keep that mantra in the back of my mind whenever I’m making up a new recipe. This mantra came up when I was making these Keto Banana Muffins. The mantra was this…

You don’t have to give up BANANAS (or insert sugar item) FOREVER. Make a different choice….just for today.

I like bananas, but I easily gave them up when I went keto/low carb. Sure they’re an easy grab and go source of energy on the go. However at 30g carbs per banana they were easy to give up.

Again…I like bananas, and particularly Banana Muffins, so I was going to find a way to do these Keto Banana Muffins low carb.

8 small cakes with chocolate chips and wooden spoon.

Banana Flavor Extract

I stumbled upon so many extracts at that can be used in substitution of the high carb counterparts. I buy my banana extract from Amazon. com here.

Skipping the actual banana saves on the carbs. The extract is a good substitute and satisfies my banana cravings.

Parchment Paper Muffin Liners

It’s not totally necessary to use parchment paper liners when making these Keto Banana Muffins. But girl, they do make a difference. I never really paid much attention until I was biting off the muffin from the paper.

This is the brand I use. Sometimes I find them at larger supermarkets, but I mostly buy them in bulk on Amazon.

Low Carb Banana Chocolate Chip Muffins

Mix the batter

This is a simple 1-2 bowl situation. I wrote the recipe in such as way that uses 2 bowls and then you sift the dry into the wet ingredients.

Sometimes I get lazy and do it all in one bowl. Lazy me first sifts all the dry ingredients together in a large bowl. Then I dump all the wet ingredients on top of the sifted dry ingredients.

I mix it all together all in that same bowl. Then I fold in the chocolate chips and we are ready to bake. This saves time on the clean up of my Keto Banana Muffins.

Low Carb Banana Chocolate Chip Muffins

Special Ingredients

You might notice a few unusual ingredients in the baking list. Do not be alarmed. Once you start low carb baking you will become familiar with these strange ingredients and keep them in your pantry.

Bake Time

EVery oven is a little different. We all know that I have the tiniest oven made on earth. I’m not sure if smaller oven means different temperatures or cook times. I set my oven for 350* and bake my Keto Banana Muffins for about 25-27 minutes.

Look at the texture in our low carb Muffins

Please check your own oven temperature and your muffins with a toothpick to check for doneness.

Muffin Storage

If your Keto Banana Muffins last past the first day you will need to store them. These muffins are absolutely wonderful within the week of making them.

I store my extras in an airtight container or ziplock bag on the counter for up to 3 days. Another option is to freeze them and thaw each muffin out one by one when you’re ready to eat.

Delicious Low Carb Muffins

Carb Count

Each Keto Banana Muffins has a net carb count of 3g. By keeping the carb count low you can easily stay within your macros. Please keep in mind that everyone is a little different. Your carb count and consumption is at your own discretion.

Low Carb Banana Chocolate Chip Muffins

Keto Banana Muffins

A single banana can have up to 30g of carbs, so I rarely eat them. However, I love banana flavor and never want to feel deprived. These lovely muffins give me the banana flavor without all the carbs. Happy happy!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, easy keto, easy keto dessert, low carb
Servings: 12 muffins
Calories: 226kcal
Author: The Kellie Kitchen



  • Preheat oven to 350* and line muffin tin with 12 parchment paper liners.
  • In a large bowl, sift together all dry ingredients. Set aside.
  • In another bowl whisk together eggs, sour cream, melted butter and banana extract.
  • Fold dry ingredients into the wet ingredients a little bit at a time until fully incorporated. Once wet and dry are mixed together then fold in the low carb chocolate chips.
  • Divide batter into the 12 muffin liners equally.
  • Bake for 25-27 minutes. Use a toothpick to test for doneness. Remove from the oven and let cool to touch.


Side note…if you do not have low carb sweetener brown version you can use a full cup of white low carb sweetener.


Calories: 226kcal | Carbohydrates: 8g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 148mg | Potassium: 69mg | Fiber: 5g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
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My secret to lasting weight loss

Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making treats like these Keto Banana Muffins are really my trick.

Kellie Logsdon Low Carb Accountability Coaching
Finally healthy

Sorry, it’s that simple for me…I meal prep and almost always cook at home.

I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.

Every meal does not have to be epic.

When I am prepared I have a much better chance at success and maintaining my best health.


MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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