If you’re after a keto muffin recipe that actually tastes like a treat without the sugar crash, these Banana Walnut Lupin Flour Muffins are about to be your new favorite.

They’re naturally sweetened, loaded with healthy fats, and super satisfying––all while keeping carbs in check.

The secret weapon? You guessed it––lupin flour. 

It’s the key to giving these muffins structure and fluffiness without relying on white flour or other high-carb options. 

Combined with almond flour, flaxseed, and Greek yogurt, these muffins are light, tender, and perfect for a quick breakfast or post-workout snack.

About the These Keto Muffins

We’ve combined simple, low-carb flours, specifically Kaizen’s Lupini Bean Flour, with classic muffin ingredients like mashed bananas, cinnamon, and walnuts. The result is a naturally sweet, protein-packed muffin that fits seamlessly into a ketogenic diet or just about any healthy lifestyle.

Not into walnuts? Swap them for dark chocolate chips, fresh blueberries, or even a handful of jalapeno slices for a savory twist. Either way, these muffins bake up light, golden, and absolutely perfect every time.

Why You’ll Love These Muffins

• High protein, low carb
• No refined sugar
• Tender, fluffy texture
• Ready in under 25 minutes
• Easy to customize

Key Ingredients

• Lupin flour: We’re using Kaizen’s Lupini Bean Flour; ultra-low carb, high protein, no bitter taste
• Almond flour: Adds moisture and that perfect muffin texture
• Ground flaxseed meal: Boosts fiber and structure
• Bananas: Naturally sweet and flavorful
• Greek yogurt: Keeps things moist without extra fat
• Monk fruit sweetener with allulose: Zero sugar, all flavor

About Our Lupin Flour

Not all lupin flours are the same, and for these muffins, we’re sticking with Kaizen’s Lupini Bean Flour. 

Made from 100% Australian lupini beans, this flour is a powerhouse––1 net carb per serving and 12 grams of plant-based protein.

It’s ideal if you’re on a low carb diet, following a keto recipe, or just looking for a gluten-free flour option that actually tastes good. 

No gritty texture, no bitter aftertaste, and no blood sugar spikes. Whether you’re baking muffins, breads, or experimenting with keto treats, Kaizen’s lupin flour is the foolproof choice for the best results every time.

Swaps and Additions

• Swap Greek yogurt for sour cream or even a splash of almond milk
• Sub walnuts with dark chocolate chips, pecans, or blueberries
• Use melted coconut oil or butter instead of olive oil if you want more richness
• Add a pinch of black pepper or extra cinnamon for a flavor boost
• Make them savory with chopped herbs or shredded cheese next time

How to Make Lupin Flour Muffins

Prep the Oven and Muffin Tin

Preheat your oven to 425°F. Line a muffin tin with parchment paper muffin cups.

Mix the Wet Ingredients

In a large mixing bowl, mash the bananas and whisk in the eggs. Add monk fruit sweetener, Greek yogurt, and vanilla extract. Whisk until smooth.

Combine the Dry Ingredients

In a separate bowl, whisk together lupin flour, almond flour, flaxseed meal, arrowroot powder, salt, baking powder, and cinnamon. Break up any clumps.

Combine and Fold

Gradually add the dry ingredients to the wet, stirring until well combined. Fold in chopped walnuts (or your preferred add-in).

Bake to Perfection

Spoon the batter into the muffin cups, filling each about ¾ full. Bake at 425°F for 5 minutes, then reduce to 350°F and bake another 12–15 minutes, until a toothpick comes out clean. Cool on a wire rack, and enjoy!

FAQs

Can I use coconut flour instead of almond flour?

Coconut flour absorbs much more liquid and will change the texture––stick with almond flour for best results.

How do I store leftovers?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer.

Can I freeze these muffins?

Yes! Let them cool completely, wrap individually, and freeze. Reheat in the oven or toaster when ready.

Is lupin flour safe for peanut allergies?

Lupin beans are legumes, so always check with your doctor. That said, many people with peanut allergies tolerate it well.

Can I make them dairy-free?

Absolutely—swap the Greek yogurt for a plant-based yogurt and use almond milk instead.

How to Store Leftovers

Keep leftover muffins in an airtight container for up to 3 days at room temperature, or refrigerate up to a week. Freeze for longer storage and reheat as needed.