Kevin's Improvised Cinnabon-style Muffins

Ingredients -- Ovo-Lacto Vegetarian
This recipe is definitely _NOT_ full keto. It's meant to be a compromise so that a diabetic or keto dieter can share something with a non-keto person and both enjoy it.
This is a small batch -- makes about 12 regular-size, not large, muffins.

Prep the yeast:

1/8 cup water
1/4 cup milk
Pinch of salt, pinch of regular granulated sugar (don't use sugar substitute)
Pinch of butter or oil
About 1/2 tsp. Fast-Acting Yeast

The Liquid Ingredients:

1 large ripe banana
1 large egg
1/4 cup Butter (about 4 Tbsp)
1/4 cup Coconut oil (solidified at room temp)
1+1/2 tsp. Vanilla extract

The Dry Ingredients:

3/8 cup Wondra flour or other good quality flour
3/8 cup Coconut flour
1/4 cup granulated regular sugar
1/4 cup granulated keto sugar, such as coconut sugar or allulose
1/4 tsp salt
1/2 tsp Baking Soda
1/2 tsp + Cinnamon

For Frosting (this is the same frosting as I've listed with Desserts):

4 ounces Cream Cheese
2 Tbsp Butter (about 1/4 stick)
2 Tbsp Coconut Oil
1/5 cup regular confectioner's sugar
1/5 cup granulated keto sugar, such as coconut sugar or allulose
2+ Tbsp Vanilla extract
pinch (~1/8 tsp.) Salt
dollop (~1/4 tsp.) Maple Syrup and/or other flavorings such as cinnamon

Prep the yeast: mix the water, milk, salt, sugar, and butter/oil, in a small bowl. Heat gently in a microwave, maybe 28 seconds. Use the baby bottle test -- drip a couple drops on your wrist, and if it stings or burns, it's too hot. Should be warm but comfortable. When the temperature is right, mix the yeast into this bowl, then cover the bowl with a kitchen towel while you're working on the other ingredients.
Mix dry ingredients in a bowl. Preheat oven to 375 degrees F.
For frosting: melt the cream cheese, butter, and oil gently in a microwave, around 30 seconds at a time, until soft and liquid. Mix in the other ingredients. Use a blender (e.g. vertical stick blender) to whip it into stiffness and a clean consistency. Place this bowl in the refrigerator while working on other ingredients.
In a large bowl, melt butter and coconut oil gently in a microwave, maybe 25 seconds at a time. Add the banana and mash with a fork. Add the egg and vanilla, scramble the egg into the mixture.
When the consistency is getting close to even, fold in the dry ingredient combo into the liquid mixture. Try to use as few strokes as possible to get everything well wet; some lumps in the flour are OK.
Drop a generous large Tablespoon of the dough into silicone muffin cups, or use a greased muffin tin. Tap the bowls or tin in order to flatten the drop of dough. Drop a small teaspoon of frosting into the middle of the dough in each cup. Drop another tablespoon of dough on top of the frosting. Again tap the pan or cups in order to level them.
Bake at 375 degrees F (or 390 for high altitudes like Santa Fe) for 20 to 22 minutes, until tops get very browned, or a toothpick comes out without dough (there will be some frosting). Then remove from oven and let cool ~10 minutes before attempting to remove from the muffin cups.