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Sugar Free Banana muffins (Gluten Free).

Sugar Free Banana muffins

Angela Milnes
These Sugar-Free Banana Muffins are the perfect guilt-free treat for breakfast or a snack! Made with ripe bananas for natural sweetness, they’re soft, delicious, and perfect for the whole family.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 Servings
Calories 170 kcal

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

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.

Nutrition

Calories: 170kcalCarbohydrates: 33gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 973mgPotassium: 160mgFiber: 3gSugar: 14gVitamin A: 67IUVitamin C: 3mgCalcium: 80mgIron: 1mg
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