Fruit Nut Muffins No Sugar
Indulge in the naturally sweet flavors of these Fruit Nut Muffins with No Added Sugar—a wholesome, guilt-free treat perfect for breakfast or snacking. Bursting with the goodness of ripe bananas, unsweetened applesauce, and a hearty mix of chopped walnuts and dried fruits, these muffins offer a delightful balance of fruity sweetness and nutty crunch. Made with nutrient-rich whole wheat flour and seasoned with cinnamon for a warm, cozy touch, this recipe skips refined sugar without compromising on flavor. Quick and easy to prepare in just 15 minutes, these muffins are soft, moist, and versatile, accommodating both dairy and non-dairy milk options. Serve them fresh from the oven or enjoy as a grab-and-go option for busy mornings. Healthy and satisfying, they’re a must-try for anyone seeking sugar-free baking recipes that don’t sacrifice enjoyment!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 Eggs
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Chopped walnuts
- 0.5 cup Chopped dried fruits (e.g., raisins, apricots, dates)
- 0.25 cup Milk (dairy or non-dairy)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, mash the ripe bananas until smooth.
Whisk in the eggs, unsweetened applesauce, and vanilla extract until well combined.
In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
Add the chopped walnuts and dried fruits to the batter, stirring gently to distribute them evenly.
If the batter is too thick, stir in the milk, one tablespoon at a time, until the batter reaches a slightly thick but pourable consistency.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 1852 mg | 81% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 119.2 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 264 mg | 20% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2643 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
