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Whole Wheat Banana Muffins with Pecan Streusel

Updated: Apr 16, 2020

First Time Using Monk Fruit Sweetener to Bake with and Happy with the Taste!

First Time Using Monk Fruit Sweetener to Bake with and Happy with the Taste!

I find that I’m always trying to scramble to make treats that taste good and are not high in fat or sugar – my banana muffins meet the criteria, and then some! I also just began using monk fruit (Lakanto) sweetener in my morning tea and liked its taste so I thought I’d give it a try in my banana muffins. I did not completely sub out regular sugar for the monk fruit sweetener in my recipe and decided to use half organic brown sugar and half monk fruit sweetener. I’ve never baked with artificial sweeteners, stevia or monk fruit, so this is a first. From the little research I did on monk fruit, it seems that it may be healthier than other low-calorie sweeteners and the fact that it has no off-putting artificial aftertaste is what made me try it out in this simple one-bowl recipe. Like everything ‘new’ that hits the market, and until more studies are available on whether it’s safe on the long-run or not, I’m going to use monk fruit sweetener in moderation. The streusel topping is a bit of a cheat, and can be totally omitted, but you’re really only putting about half a teaspoon on each muffin so it’s not that crazy!!! To make it an extra lush breakfast treat or snack, I halved the muffin, added banana, drizzled it with my preferred great quality tahini mixed with date syrup and sprinkled some pistachio. Enjoy.

Whole Wheat Banana Muffins

Yeild 24 (cupcake tin)

Prep Level Easy


5 ripe bananas

1/3 cup orange juice

1/3 cup organic brown sugar

1/3 cup monk fruit sweetener

1/3 cup avocado oil (or vegetable oil of choice)

2 beaten eggs

1 Tablespoon vanilla

½ teaspoon cinnamon

3 Tablespoons yogurt

1 ¾ cup organic whole wheat flour

½ teaspoon baking soda

2 teaspoons baking powder

How To:

Heat the oven to 350 F. Line 2 muffin tins or 2 cupcake tins with liners. In a big bowl mash the bananas and add: the juice, sugar, sweetener, oil, beaten eggs, cinnamon, vanilla and yogurt. Mix everything with a fork, or whisk, until well incorporated. In a separate small bowl add the baking powder and baking soda to the flour and whisk slightly. Add the flour to the banana mixture and mix (don’t over mix) with a spoon until combined. Pour into the muffin/cupcake liners ¾ way full and slightly pat down if desired you favorite pecan streusel topping. Bake for about 15 minutes or until set.

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