One-Bowl Keto Banana Bread and Walnut Muffins

Delicious Keto banana bread made with real banana! This Keto bread recipe is both nostalgic and comforting. Made with a mixture of almond flour, coconut flour and ground linseeds, the sponge is delightfully moist, and naturally gluten-free, making this easy Keto bread recipe the perfect treat for everyone. Walnuts are added to give a crunchy bite and the cinnamon compliments the banana wonderfully. Perfect for breakfasts on the go or paired with afternoon tea.

Is banana Keto?

A whole banana alone is not Keto-friendly, however, 1 small-medium banana (about half a cup of mashed banana) split between 10 muffins, makes this Keto banana bread safe to eat on a low carb diet.

To reduce the carbs further, you can omit the banana and replace it with 1 teaspoon banana extract and increase the almond milk to ¾ cup.

Can I make this recipe vegan?

You can substitute the eggs for 2 chia eggs. It’s really simple, in a small bowl mix 1 tablespoon chia seeds with 2.5 tablespoons water per chia egg. So for this recipe, you will need 2 tablespoons of chia seeds and 5 tablespoons of water. Give it a stir then allow to sit until a gel-like texture forms- about 10 minutes. Using chia eggs will change the texture and make them denser but it should be just as delicious.

Can I substitute any ingredients?

Walnuts can be switched out for pecans, or for a different variation, you can make with stevia-sweetened dark chocolate or cocoa nibs. Cocoa nibs are quite bitter so reduce to 2 tablespoons.

Can I make smaller banana muffins?

Yes! To yield more servings for an occasion or if you want fewer carbs per serving, simply use smaller cupcake cases and reduce the baking time. Be sure to check on them at 12-15 minutes and every few minutes afterwards until baked through.