Recipe: Banana Bread Muffincakes

Not quite banana bread. Not quite muffins. Not quite cake. These muffincakes are a combination of all three.

They drop most everything that make muffins bad for you and come up smelling like a sweet-treat breakfast.

The most frequent morning meal in our household.

The Eliminations

The eliminations from these muffincakes are designed to make this recipe ultra low-fat. But the flour and sugar swaps also make it low-calorie, gluten-free, and better for diabetics than traditional muffins.

Compared to similar banana muffin recipes, here’s what we have taken out of our banana muffins entirely:

  • Egg

The Swaps

Compared to similar banana muffin recipes, here’s what we’ve swapped in our banana muffins:

RemovedReplaced With

All-Purpose Flour
Oat Flour
Coconut Flour
Cassava Flour
SugarMonk Fruit Extract

With these substitutions, we’ve eliminated a load of calories and nearly all of the fat.

How long do these muffins take?

Us: 50 minutes (30 minutes prep, 20 minutes cook time)

Faster Food Preppers: 35 minutes (15 minutes prep, 20 minutes cook time)

What’s the flavor like?

Super banana-y. Banana is, by far, the dominant flavor. But you’ll notice the spices too. And, if you don’t, you can always add more.

What’s the texture like?

These banana bread muffincakes are fairly muffin-like, but remain quite moist when cooked as we cook them.

We also reheat in the toaster oven, so we try to avoid cooking them too dry so they have a little moisture left to lose.

If they seem a bit “wet” to you, you can always bake a few minutes longer.

What can go wrong?

Not going to lie, these muffincakes can be glitchy. The swaps are extreme and the texture is temperamental.

The most important thing to focus on is the amount of banana/liquid to flour. Too much liquid, and these muffincakes simply won’t cook all the way through. This makes it essential to use a scale for this recipe (or to be superhuman at estimating banana weights).

The sweet spot for this recipe is around 17-20 ounces of liquid and around 15 ounces of banana (14-16 oz is perfect). That’s the key to getting this one just right.

But here are a few other things to keep in mind before you get started:

Don’t use baking cups.

With the reduction in fat, these muffincakes stick BADLY to baking cups. You’re welcome to try it if you don’t want the clean-up, but we can almost guarantee you’ll be picking pieces of muffincake off the liners or pieces of liner off the muffincakes.

We think it’s best to skip them and just grease the pan.

Grease the pan VERY well.

Same reason as above. Low-fat content makes for a sticky outer crust. Grease well to prevent sticking.

It’s okay to use a mixer.

While many muffins suffer from too much air, we find this recipe actually benefits from some light whipping.

It’s hard to over-mix and a little air will improve your muffin tops (if you’re into that sort of thing).

A mixer also helps break down the clumps in these clump-prone flours.

Pureeing is better than mashing.

Banana is the main liquid in this recipe, so it needs to behave as a liquid.

Once you’re done pulverizing it, the banana should have only tiny chunks left in it (if any) or you won’t have enough liquid in your batter.

Mashing is okay if you’ve got the stamina for it, but processing to a puree works best.

The Recipe

Banana Bread Muffincakes

Banana Bread Muffincakes

Yield: 10
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes

A low-fat, low-calorie, gluten-free, super banana-y muffin.


  • 1 c oat flour
  • ½ c cassava flour
  • ¼ c coconut flour
  • ½ tsp baking soda
  • ⅛ tsp salt
  • ½ tsp ginger
  • ½ tsp cinnamon
  • 1 tsp allspice
  • 3 to 4 overripe bananas (14-16 ounces)
  • 2 oz applesauce
  • 4 drops monk fruit extract
  • Water to texture


    1. Preheat oven to 350°.

    2. Grease muffin tin well. (We use coconut oil.)

    3. Combine the flours, baking soda, salt, and spices. (Fork the flours into cups to measure.)

    4. Mix the dry ingredients thoroughly to break down large chunks of flour.

    5. Puree bananas in a food processor or mash (very well) by hand.

    6. Add the applesauce and monk fruit extract to the banana puree/mashed bananas and stir well.

    7. Add the wet ingredients to the dry ingredients. Mix together. (Make sure to scrape the sides and bottom of the bowl to incorporate all of the flour.)

    8. Lift the spoon or spatula from the bowl. Chunks of the batter should fall off. If no chunks fall, add water a tablespoon at a time until the batter thins enough that it falls off the spoon.

    9. Divide into muffin cups. A ¼-c measuring cup is perfect for this.

    10. Bake at 350° for 20-25 minutes.


Coconut flour especially has a tendency to clump. Using a mixer to combine your dry ingredients will eliminate flour balls that can end up in your muffins.

Ideally, you should puree the bananas for this recipe in a food processor. Mashing can make these muffins too dry.

Avoid touching monk fruit extract directly with your spoon or spatula when mixing. The extract can cling to the spoon and you'll lose some of it. Instead, fold some of the puree over the extract first and then stir.

This recipe makes 9-10 muffincakes in its base form. If you want 10 muffincakes, fill your ¼-c measuring cup nearly full. If you fill the ¼ cup completely, you won't have enough batter left for the final muffin. If you want 9 muffincakes, fill your ¼-c measuring cup completely full and you'll have a small amount of batter left for topping off.

If you plan to add nuts or other ingredients to this recipe, it's best to divide the batter into at least 10 muffins.

We cook our muffincakes to just done (20 minutes) so they will still be moist when we reheat them. But they could go longer without drying out. If you find 20 minutes leaves your muffincakes too "wet," add five minutes to their cook time.

Nutritional Information

The nutritional information for our banana bread muffincakes is based on ten muffins.

It should be noted that while these banana bread muffincakes have a fair amount of sugar, they contain zero added sugar.

The Additions

Want to add a little something to these banana muffincakes to give them a whole new kick? We recommend the following:

  • Walnuts or pecans
  • Cacao nibs or dark chocolate chips
  • Shredded coconut

Why our banana bread muffincakes?

We know muffins aren’t the most healthful breakfast (even these ones), but they’re quick in the mornings and this recipe make us feel a little less naughty.

What we love most about these muffincakes is just how abnormally filling they are. At only calories and grams of fat , they pack in a whopping grams of fiber.

We pop one of these puppies in the morning and we’re good for three hours or more with nary a tummy grumble.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe