Sugar-Free Banana Walnut Muffins
Indulge guilt-free with these **Sugar-Free Banana Walnut Muffins**, the perfect blend of natural sweetness and hearty ingredients that won’t compromise your healthy lifestyle. Made with ripe bananas, unsweetened applesauce, and whole wheat flour, these muffins are free of refined sugars and bursting with wholesome flavor in every bite. Chopped walnuts add a satisfying crunch, while a touch of cinnamon brings warmth to the batter. These moist and fluffy muffins come together effortlessly in just 35 minutes, making them an ideal choice for busy mornings or a nutritious snack. Whether you're catering to dietary needs or simply seeking a healthier treat, these sugar-free banana walnut muffins will delight your taste buds without the guilt! Perfect for meal prep and freezer-friendly too!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 large eggs
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1.5 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.75 cup chopped walnuts
- 0.25 cup unsweetened almond milk
- 0.25 cup coconut oil, melted
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large bowl, mash the bananas until smooth. Add the eggs, applesauce, and vanilla extract. Mix until well combined.
In another bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Add the almond milk and melted coconut oil to the batter, stirring gently until incorporated.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters 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 allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 66.1 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 334 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2824 mg | 60% | |
*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.
