No Added Sugar Banana Muffins

by Jennifer Boudreau on January 10, 2015

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No added sugar banana muffinsYears ago I whipped up a commonly-ate food in our home; Eve’s Happy Belly Banana Muffins. To this day they are one of the most popular recipes on my website. They’re gluten and dairy free, and oh so tasty. Fast-forward to today and our family is now on a #60DaysNoSugar journey. For the next 60 days, we cannot eat our beloved banana muffins because they have, you guessed it, sugar.

This is why I am introducing the No Added Sugar Banana Muffins!

I was nervous. I was nervous because, as we all know, sugar makes everything taste better. Sugar adds the perfect amount of sweetness that makes our pallet yearn for more. How could I get the kids to eat a muffin that isn’t sweet?

I was afraid the kids wouldn’t eat these “new and improved” muffins. Thankfully, I was wrong. They like them plain or with some no added sugar peanut butter smeared on them.

These muffins turned out pretty darn good. I can tell because the kids are eating them! If food passes the “kid test”, you know you’re in luck.

No added sugar banana muffins

So how do you make these tasty No Added Sugar Banana Muffins?

Here ya go…..

Ingredients:

3 medium ripe bananas

1 egg

¼ cup canned pumpkin or baked sweet potato

½ tsp gluten free vanilla

Approximately 12 drops of liquid stevia (add more for sweeter taste). We use this one.

¼ cup canned pumpkin or baked sweet potato

½ cup almond flour. We use this one.

1 cup gluten free oat flour. We use this one.

1 tsp baking soda

1 tsp baking powder

2 Tbsp cinnamon

2 Tbsp pumpkin Spice

½ tsp salt

Instructions:

Preheat oven to 375. In a food processor (we use this food processor), add all ingredients except the egg. In a small bowl, beat the egg and add to food processor. Blend until smooth. Transfer to mini-muffin pan and bake for 10-12 minutes. Makes approximately 24-30 mini-muffins.

This recipe is gluten and dairy free.

What is your favorite no added sugar recipe?

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