Banana Breakfast Muffins


  • 1/4 medium banana, mashed
  • 30g low protein flour (if using Glytactin Build, use only 15g low protein flour)
  • 15g brown sugar
  • 1 tbsp vegetable oil
  • 1 tbsp rice milk (not suitable for children under 5 years or pregnant women)
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1 tsp honey or syrup

Optional: If you are taking Glytactin Build, you can add it to this recipe when you add the flour.


  • Pre-heat oven to 180°C. Line one large muffin tin.
  • Mash banana in a bowl with the sugar and vanilla.
  • Add Glytactin Build, baking powder and flour and mix until combined.
  • Add oil and stir. Add rice milk and stir. Add more rice milk as required.
  • Pour batter into muffin tin.
  • Bake for 20 minutes or until golden brown.
  • Once cooked, brush over syrup or honey and serve.

Nutritional Information:

  • Calories: 214 kcals
  • Phe: This recipe does not contain exchanges.

Nutritional information with Build 10:

  • Calories: 264 kcals
  • Phe: 10mg
  • Protein Equivalent (PE): 10g

Nutritional information with Build 20:

  • Calories: 314 kcals
  • Phe: 20mg
  • Protein Equivalent (PE): 20g

Leave a Reply

Your email address will not be published. Required fields are marked *

thirteen + 9 =

Post comment