Imagine sinking your teeth into a moist, delicious muffin that's not only incredibly tasty but also completely sugar-free and packed with nutritious ingredients. These Sugar Free Banana Muffins are the ultimate breakfast or snack solution for health-conscious food lovers who refuse to compromise on flavor. Whether you're watching your sugar intake, looking for a kid-friendly treat, or simply craving a wholesome baked goodie, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 3 ripe bananas
- 1/3 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups whole wheat flour
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
- Line a muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or a potato masher until they are smooth and creamy. The riper the bananas, the sweeter your muffins will be.
- Add 1/3 cup of unsweetened applesauce to the mashed bananas and mix well. This will help keep the muffins moist without adding sugar.
- Stir in 1/4 cup of honey or maple syrup, depending on your preference for sweetness. Add 1 teaspoon of vanilla extract and mix until all the wet ingredients are well combined.
- In a separate bowl, combine the dry ingredients: 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1 1/2 cups of whole wheat flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Using a spoon or a cookie scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your sugar-free banana muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
- Don't Overmix: Gently fold the dry ingredients into the wet ingredients. Overmixing can lead to tough, dense muffins.
- Check for Moisture: The applesauce helps keep the muffins moist, but be careful not to add too much liquid.
- Use a Cookie Scoop: For perfectly uniform muffins, use a cookie scoop to distribute the batter evenly.
- Cool Properly: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to prevent them from becoming soggy.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to 3 months for a quick and healthy grab-and-go breakfast.
Nutrition Facts
Calories: 102kcal
Carbohydrates: 24g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
