Preheat oven to 350°F and line a standard sized muffin pan with liners or spray with nonstick spray.
In a medium bowl, mix together the mashed banana, Greek yogurt, applesauce, vanilla extract, and eggs.
Add the flour, swerve, salt, baking soda, cinnamon, and nutmeg and mix until just combined. Don’t over mix!
Pour the batter into your muffin tin (I was able to make 18 muffins so you will have extra batter to make a few more!). Top with a little bit of brown sugar substitute, such as Swerve if desired.
Bake for 15-20 minutes, or until the tops are browned and a toothpick comes out clean. Store in an air right container in a cool, dry place for up to 5 days.
Servings 18
Serving Size 1 muffin
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and has slight rounding.