Looking for a naturally sweet, gluten-free treat? These Sugar Free Banana Muffins are soft, moist, and bursting with the goodness of ripe bananas and simple ingredients. Perfect for a wholesome breakfast or snack that everyone will love!
These are great to enjoy alongside our easy banana and beetroot smoothie recipe.
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Why This Recipe Works
- Naturally Sweetened: Made with ripe bananas and honey, these muffins are free of refined sugar.
- Gluten-Free Goodness: Perfect for those avoiding gluten without sacrificing taste or texture.
- Soft and Moist: Every bite is fluffy and tender, thanks to the applesauce and coconut oil.
🥘 Ingredients
- Very Ripe Bananas: The natural sweetness of overripe bananas eliminates the need for added sugar and creates moist muffins.
- Eggs: Bind the ingredients together and add richness to the batter.
- Applesauce: A healthy alternative that adds moisture and subtle sweetness without sugar.
- Coconut Oil: Provides a touch of healthy fat for a tender texture.
- Vanilla Extract: Enhances the flavor with a warm, aromatic sweetness.
- Baking Powder: Helps the muffins rise for a light and fluffy texture.
- Honey: A natural sweetener that complements the banana’s flavor.
- Baking Soda: Reacts with the acidic ingredients to give the muffins a nice lift.
- Salt: Balances the sweetness and enhances the overall flavor.
- Gluten-Free Flour: Keeps the recipe gluten-free while maintaining a light, tender crumb.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Variations And Mix Ins
- Berry Banana Muffins: Fold in fresh or frozen blueberries, raspberries, or diced strawberries for a fruity kick.
- Chocolate Chip Banana Muffins: Stir in sugar-free chocolate chips for a sweet, indulgent twist.
- Nutty Banana Muffins: Add chopped walnuts or pecans for a crunchy texture and nutty flavor.
- Cinnamon Swirl Banana Muffins: Mix cinnamon and a touch of honey into the batter for a warm, spiced variation.
🔪How To Make Sugar Free Banana Muffins
Step One: Preheat the oven to 350°F and grease a 12-count muffin tin, then set aside and place the bananas in a bowl.
Step Two: Combine the bananas, applesauce, eggs, and honey using an electric mixer.
Step Three: In a small bowl, mix the coconut oil and vanilla extract, then add it to the banana mixture.
Step Four: Set the banana mixture aside.
Step Five: In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt, then add the dry mixture to the banana mixture and mix until just combined with no dry patches.
Step Six: Portion ¼ cup of batter into the prepared muffin pan, filling each cup about ⅔ full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
👩🍳 Expert Tips
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Don’t Overmix: Mix the batter just until combined to avoid dense muffins.
- Line or Grease the Muffin Tin: Use muffin liners or grease the tin well to prevent sticking.
- Check for Doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready.
- Cool Completely: Let the muffins cool in the pan for a few minutes before transferring to a wire rack to prevent sogginess.
💭 FAQs
Yes! Replace the eggs with flaxseed or chia seed eggs and use a plant-based yogurt instead of Greek yogurt.
Use a fork, potato masher, or even a hand mixer to mash the bananas until smooth.
A good-quality gluten-free all-purpose flour blend ensures the best texture and flavor.
Ensure the baking powder and baking soda are fresh and don’t overmix the batter.
Store in an airtight container lined with paper towels to absorb moisture and keep the muffins fresh for up to 2 days.
Yes wrap the muffins individually in plastic wrap and place them in a freezer-safe bag. Store for up to 3 months and thaw at room temperature or warm in the microwave when ready to enjoy.
🧂Serving Suggestions
Here are some great ways to serve Sugar-Free Banana Muffins:
- Fresh Kiwi Fruit Salad: Serve with a side of sliced strawberries, blueberries, or a fruit salad for a refreshing touch.
- Instant Pot Greek Yogurt: Pair with plain or flavored Greek yogurt for a creamy, protein-packed accompaniment.
- Nut Butter: Spread almond butter, peanut butter, or sunflower seed butter for an extra boost of flavor and nutrition.
- Vegan Mixed Berry Smoothie: Complement the muffins with a banana or berry smoothie for a wholesome breakfast or snack.
🍽 Related Recipes
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Sugar Free Banana muffins
Ingredients
- 2 Cups Very Ripe bananas 4-5 bananas
- 2 Eggs
- ½ Cup Applesauce
- 2 teaspoon Coconut Oil
- 2 tablespoon Vanilla Extract
- 1 teaspoon Baking Powder
- ⅓ Cup Honey
- 1 tablespoon Baking Soda
- 1 tablespoon Salt
- 2 Cups C4C Gluten Free Flour
Instructions
- Set your oven to 350°F (175°C) and grease a 12-count muffin tin. Set it aside.
- In a large bowl, mash the bananas and then add eggs, applesauce, and honey. Use an electric mixer to blend everything together until smooth.
- In a small bowl, mix together the melted coconut oil and vanilla extract. Stir this into the banana mixture.
- In another bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet banana mixture. Stir just until everything is mixed together (don't over-mix).
- Spoon about ¼ cup of batter into each muffin cup, filling them about two-thirds of the way.
- Place the muffin tin in the oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean, the muffins are ready.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Nutrition
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