Sugar Free Banana Muffins
Delicious and moist sugar-free banana muffins made with ripe bananas and applesauce, perfect for breakfast or a healthy snack.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas Use very ripe bananas for the best sweetness.
- 1/4 cup unsweetened applesauce
- 1/4 cup honey or maple syrup Honey as an alternative to maple syrup.
- 1 teaspoon alcohol-free vanilla extract
Dry Ingredients
- 1/2 cup whole wheat flour Can be substituted with all-purpose flour.
- 1/2 cup oat flour Can also be replaced with a gluten-free blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional) Add for flavor.
Add-Ins (optional)
- 1/4 cup chopped nuts or chocolate chips Customize your muffins with these options.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas with a fork until smooth.
- Add the applesauce, honey or maple syrup, and alcohol-free vanilla extract, mixing until well combined.
Mixing
- In another bowl, combine the whole wheat flour, oat flour, baking soda, salt, and cinnamon (if using).
- Gradually mix the dry ingredients into the wet ingredients until just combined; do not overmix.
- If desired, gently fold in your choice of nuts or chocolate chips.
Baking
- Spoon the batter into the muffin cups, filling them about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to three days; freeze for up to three months. Reheat in the microwave or toaster oven.