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Banana Muffins

by | Sep 27, 2025 | Breakfast Recipes

Ingredients

  1. 350 g ripe banana 
  2. 140 g Lakanto golden monk fruit sweetener 
  3. 1 tsp cinnamon 
  4. 1/2 tsp sea salt
  5. 80 g Greek yogurt 
  6. 2 large eggs
  7. 2 tsp vanilla powder 
  8. 120 g King Arthur keto wheat flour
  9. 85 g Unmatched Vanilla protein powder (Use code ALISATHEALTH for 10% off)
  10. 1 tsp baking soda 

— Crumb Topping

  1. 84 g Kerrygold reduced fat butter
  2. 116 g Swerve brown sugar substitute 
  3. 1 tsp cinnamon & 1/4 tsp sea salt
  4. 120 g King Arthur keto wheat flour

— Glaze

  1. 15 ml skim milk
  2. 15 ml heavy cream
  3. 1/2 cup Lakanto confectioners sugar substitute 
  4. Optional: 1/2 tsp vanilla powder

INSTRUCTIONS 

  1. Make crumb topping and set aside:  combine butter, brown sugar substitute & cinnamon.  Add keto flour and mix with fork until crumbly. 
  2. Preheat oven to 375
  3. Line 18 muffins with liners
  4. Combine mashed bananas with Golden Lakanto sugar substitute, cinnamon, and salt
  5. Beat in yogurt, eggs, and vanilla.
  6. Add flour, protein powder and baking soda and gently mix until combined.  Don’t over mix!
  7. Fill muffins 1/3 way full with batter.  Divide 1/2 the crumb topping evenly on top of first 1/3 batter.  Fill the other 1/3 with remaining batter on top of the first round of crumb topping and then top again with remaining crumb mixture gently pressing into batter as you go. 
  8. Bake 14-17 minutes until a toothpick comes out clean.  They will continue to firm up even more after you remove from oven. 
  9. Make glaze: Warm cream cheese to room temp or heat in microwave at 20 seconds.  Mix in powered sugar substitute, vanilla powder, and milk.  Add more milk if it’s too thick.  Drizzle over fully cooled muffins.
  10. Serve immediately, store in refrigerator, or freeze for later.  These are SO MUCH better when eaten warm so pop in microwave for 20 seconds if you’re storing in fridge. 

Serving Size is 1 muffin — adjust based on calorie needs and what else you are pairing this with for breakfast.  

Macros Per Muffin:

Calories:  112

Fat:  4.6 grams

Protein:  9.4 grams

Net Carbs:  8 grams

Fiber:  5 grams

** If sugar alcohols don’t agree with you, you can use real sugar — this will increase calories from 112 to about 180.  Personally, I do 1/2 real sugar, and 1/2 sugar substitute.  That puts the calories at 145 and doesn’t change the protein but keeps added sugar down.  I eat 2 muffins for breakfast plus a side of fruit and then I add collagen and fair life protein shake (for creamer) into my coffee putting my breakfast at about 500 calories and 50 grams of protein.