Are you craving a delicious breakfast or snack that doesn't compromise your health goals? Look no further! These No Sugar Banana Muffins are about to change your entire baking game. Imagine biting into a moist, flavorful muffin that's packed with natural sweetness from ripe bananas and a touch of honey, without the guilt of added refined sugars. Perfect for health-conscious foodies, busy parents, and anyone looking to satisfy their sweet tooth the smart way!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas, mashed
- 1/4 cup unsweetened applesauce
- 1/4 cup honey
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your muffins will bake evenly and rise properly.
- Gather all your ingredients: 2 ripe bananas, 1/4 cup unsweetened applesauce, 1/4 cup honey, 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 cup chopped nuts (if using).
- In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Make sure there are no large chunks for a uniform texture in your muffins.
- Add the unsweetened applesauce and honey to the mashed bananas. Mix well until all the wet ingredients are fully combined.
- In a separate bowl, combine the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon. Stir the dry ingredients together until evenly mixed.
- Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- If you are using nuts, fold them into the batter at this stage, ensuring they are evenly distributed throughout the mixture.
- Line a muffin tin with paper liners or grease it lightly with oil or cooking spray to prevent sticking.
- Using a spoon or a scoop, fill each muffin cup about two-thirds full with the batter. This allows room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your no sugar banana muffins warm or at room temperature! Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Tips
- Choose overripe bananas: The darker and spottier the bananas, the sweeter and more flavorful your muffins will be.
- Don't overmix the batter: Stir just until ingredients are combined to keep your muffins light and tender.
- For extra nutrition, experiment with mix-ins like chopped walnuts, chia seeds, or dark chocolate chips.
- Use a cookie scoop for perfectly uniform muffins that bake evenly.
- Check doneness early: Every oven is different, so start checking your muffins around 15 minutes to prevent overcooking.
- Want to make them ahead? These muffins freeze beautifully for up to 3 months - just wrap individually for grab-and-go convenience!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
