Sugar-Free Mini Banana Muffins
Indulge in the natural sweetness of these Sugar-Free Mini Banana Muffins, a delightful, guilt-free treat perfect for breakfast, snacks, or lunchbox additions. Made with ripe bananas as the primary sweetener, these muffins are moist, fluffy, and packed with wholesome flavor. Featuring a quick 15-minute prep time, this recipe uses simple pantry staples like all-purpose flour, eggs, and coconut oil, with optional chopped nuts for added crunch. A touch of vanilla and a hint of cinnamon elevate the flavor, making these bite-sized delights irresistibly fragrant. With no refined sugar, these muffins cater to health-conscious eaters while still satisfying your craving for a comforting baked good. Perfect for kids, adults, and anyone looking to enjoy a naturally sweet, portion-controlled snack, these mini muffins prove that going sugar-free can be both delicious and easy!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup milk
- 0.25 cup melted coconut oil, plus extra for greasing
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 cup chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan with coconut oil or line it with paper liners.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add eggs, vanilla extract, milk, and melted coconut oil to the mashed bananas. Whisk until well combined.
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients into the wet ingredients, stirring with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the chopped nuts gently if using, ensuring they are evenly distributed.
Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2244 mg | 98% | |
| Total Carbohydrate | 232.0 g | 84% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 48.3 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 215 mg | 17% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1894 mg | 40% | |
*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.
