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The sweet crumb topping makes these everyday banana muffins more special. These muffins are moist and flavored with cinnamon and vanilla and crowned with a sweet cinnamon crumb topping.  I like them for breakfast.  Did you know our insulin is more sensitive in the morning?  That also means our metabolisms are optimized at that time of day.  Perhaps the experts are not wrong when they say breakfast is the most important meal of the day.

We always have bananas in the house or in the freezer.  Why you may ask does a low-carber stock bananas?  We feed the wild birds of the jungle on the mountain.  This time of year the Robins are a big nuisance until they migrate end of February.  I sometimes stand at the birdie basket and keep the Robins, who are bullies, at bay while the smaller, brightly-colored birds feed on the bananas.  Bananas freeze really well - just peel them first and place in a plastic bag in the fridge.  I don't even seal them well or anything.  They are great in smoothies (makes the smoothie thicker) for children.  My boys grew up on fruit and yogurt smoothies.  They loved them and now make their own.  Did you know you can also slice the banana into rounds and freeze them.  1 slice is only 1 g carb - I like it as an after-dinner something sweet.  It is satisfying as it takes a while to melt in one's mouth.  Healthy when eaten in moderation.

So, the temptation to use really overripe bananas in baking is always there for me.  I don't like waste and since I am a moderate low-carber (not Keto), I don't mind having banana bread, banana waffles or banana muffins occasionally.  I usually double up on the recipe and freeze a lot of the baked goodies.  Let them cool down thoroughly before freezing them. They freeze well in a sealed container or Ziplock plastic bag for about 2 months, maybe 3 months tops, I think.

Muffins are super quick and easy to whip up.  I love that about them and they make for a substantial breakfast or snack during the day. If your muffins are in the freezer.  Take one out and nuke it for about 30 seconds and enjoy it once again another day.

The batter for these types of muffins is usually quite thick, but bakes up much lighter.  Also remember if you taste your batter and it is sweet enough to you, that is good, but also remember it will always be a little less sweet once baked.

The flavors in these muffins are cinnamon and vanilla.  If you like you could add a little nutmeg as well - about 1/8th teaspoon.  If you like, you could make these muffins into a loaf or you could bake it up in a bundt pan.  To make these muffins more special and sweeter, you could drizzle them with a frosting made from your favorite powdered sweetener or you could use a commercial caramel syrup or something along those lines.  Can you tell I am rambling?  Sorry, I am trying to get my SEO rating to go from a dismal D+ to a C and then I will call "good enough". LOL  I guess there must be many thousands of Banana Crumb Muffin recipes on blogs all over the web.  Okay, got my C- ;  Hmm, 3 more topics and I go to a C.  Okay, here goes.

If you like, you can add chocolate chips, either dark or white chocolate chips to this banana mixture or your favorite nuts, chopped.  My husband is not a huge fan of nuts in anything - let alone baking.  Pity!  If you like you can put the banana mixture in pretty paper cups and then in the muffin molds.  C accomplished!  


13/4 cups Gluten-Free Bake Mix 2, (425 mL)

  OR 2 cups Keto BakeMix

11/4 tsp baking powder (6 mL)

1/2 tsp baking soda (2 mL)

1/2 tsp cinnamon (2 mL)

1/8 tsp salt (0.5 mL)

1/4 cup butter, melted (60 mL)

2 large eggs

Liquid sweetener to equal 1 cup sugar (250 mL)

2 tsp vanilla extract (10 mL)

1 cup mashed banana (250 mL)

Crumb Topping:

2 tbsp Gluten-Free Bake Mix 2. OR Keto Bake Mix (30 mL)

1/3 cup sweetener of choice (75 mL)

1/8 tsp cinnamon (0.5 mL)

2 tbsp cold butter (30 mL)



Preheat the oven to 375°F (190°C). 


In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, baking soda, cinnamon and salt. 


In bowl with mixer or in food processor, process, butter, eggs, liquid sweetener and vanilla extract. Add mashed banana; process. Add dry ingredients and process.  Fill 12 muffin cups and top each with Crumb Topping.  Bake about 15 minutes.  Set aside to cool for 10 minutes before removing.


Crumb Topping:  In small bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake, sweetener and cinnamon.  Crumble in the butter until the topping looks like coarse bread crumbs.  You may need 1 tbsp (15 mL) more of the Keto Bake Mix.

Yield:  12 servings

1 serving

162.8 calories

4.1 g protein

12.3 g fat

0.4 g fiber

8.2 g net carbs 

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