Sugar Free Banana Muffins
Moist, naturally sweetened muffins made with ripe bananas and wholesome flours. No refined sugars used—nutritious and perfect for breakfast or snacks.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 12 muffins
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ripe Bananas, mashed: 1 cup (about 2 large bananas)
Olive Oil: ÂĽ cup
Large Eggs: 2, room temperature
Whole Milk: ½ cup
Apple Cider Vinegar: 1 teaspoon
Pure Vanilla Extract: 1 teaspoon
Oat Flour: 1ÂĽ cups
Almond Flour: 1 cup
Baking Powder: 1 teaspoon
Baking Soda: ½ teaspoon
Salt: â…› teaspoon
Instructions
Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners
In a large bowl, whisk together oat flour, almond flour, baking powder, baking soda, and salt
In another bowl, mix mashed bananas, olive oil, eggs, milk, vinegar, and vanilla until smooth
Fold wet ingredients into dry ingredients gently until just combined (no lumps)
Let batter rest for 30 minutes in the fridge to hydrate flours
Fill each muffin cup 3/4 full and bake 25 minutes until golden and toothpick-clean
Cool 10 minutes before removing from tins
Notes
Use very ripe bananas for maximum natural sweetness
Substitute avocado or melted coconut oil for olive oil
Test baking time at 22 minutes if using darker tin to prevent browning
Store at room temperature in airtight container for up to 2 days
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 3g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
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