Caramel Banana Muffins~THM E~ Low Fat~ Gluten Free

Happy summer! It's been awhile! I did not intend to go this long without posting a new recipe (I've got a lot of recipes to share). It takes a while to get them on here, and it has been such a busy summer. This is a good one, a really, really good one! I enjoy these muffins so often for breakfast. These will definitely satisfy any craving you have for a sugary breakfast pastry. I hope you enjoy them as much as I do.

For this recipe you will need:

2 and 1/4 cups oat flour (ground up rolled oats)

3/4 Tbsp. Baking Powder (Tbsp. not tsp.)

1/2 tsp. Baking Soda

1/4 tsp. mineral salt

3/4 tsp. cinnamon

1/2 cup no sugar added applesauce

3/4 cup Brown Swerve (or another THM approved brown sugar substitute equal to 3/4 cup brown sugar)

1 egg plus 1/3 cup egg whites

1/3 cup non fat Greek yogurt

2 medium sized bananas

1/2 Tbsp. vanilla extract

Preheat oven to 350 degrees. Spray a mini muffin pan with non stick spray. 

Beat the Brown Swerve and applesauce together until smooth. Add the egg and egg whites. Beat well. Beat in the mashed bananas, yogurt, and vanilla. Slowly add in the dry ingredients (adding the oat flour, baking soda, and baking powder together). Do not overmix. Spoon the batter into a mini muffin pan (can make regular muffins, too). Bake 12 minutes, or until a toothpick inserted in center comes out almost clean. Let cool.

Caramel Frosting

2.5 Tbsp. no sugar added cashew or almond milk

1/4 cup Brown Swerve (or equivalent THM approved sweetener)

1/8 tsp. butter extract

1/8 tsp. vanilla extract

THM Gentle Sweet (or equivalent sweetener)

In a saucepan, bring nut milk and Brown Swerve to a boil. Boil for around 30 seconds. Take off heat and add butter extract and vanilla. Let cool for 5-10 minutes, then add Gentle Sweet until it reaches your desired consistency. (I use about 3 Tbsp.) Drizzle over muffins. The caramel will set up more as it cools on the muffins.

Feel free to make this into larger muffins and increase baking time. This recipe makes a wonderful, traditional tasting banana bread as well! I bake it for around an hour when making into banana bread. I like to make mini muffins because then I get a bite of caramel in every bite of muffin. 😉

Note: For those that want to know a carb count, there are around 8 healthy carbs in each mini muffin.



  1. Can you please tell me how many mini muffins you got out of this recipe? :)

    1. I got 24 mini muffins. I fill them pretty full, so they’re pretty big for mini muffins.


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