Sugarless Fruit Nut Muffins
Looking for a wholesome, naturally sweet treat to start your day? These Sugarless Fruit Nut Muffins are a deliciously guilt-free option, loaded with the natural sweetness of ripe bananas and unsweetened applesauce—no refined sugar needed! With the hearty goodness of whole wheat flour, a hint of warm cinnamon, and bursts of flavor from chopped dried fruits and crunchy mixed nuts, these muffins are as nutritious as they are satisfying. Perfectly moist and fluffy, each bite is packed with texture and nutrients, making them an ideal breakfast, snack, or on-the-go bite. Easy to prepare in just 15 minutes, this recipe is a must-try for anyone seeking a healthier yet indulgent baked good. Plus, they’re easily customizable with plant-based milk for a dairy-free option. Bake these sugarless muffins today and enjoy a naturally sweet treat that’s both family-friendly and freezer-friendly!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Unsweetened applesauce
- 1 cup Mashed ripe bananas
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped mixed nuts (e.g., walnuts, pecans, almonds)
- 0.5 cup Chopped dried fruits (e.g., raisins, cranberries, apricots)
- 0.5 cup Milk (plant-based or dairy)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or lightly grease the cups.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and salt until well combined.
In a separate bowl, mix the unsweetened applesauce, mashed bananas, eggs, vanilla extract, and milk until smooth and thoroughly blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Fold in the chopped nuts and dried fruits, distributing them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tins, 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.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 61.1 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 282 mg | 22% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1772 mg | 38% | |
*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.
