Sugar Free Eggless Banana Muffins Recipe

Recipe By Slurrp

These sugar-free eggless banana muffins are a healthy and delicious treat. Made with ripe bananas, whole wheat flour, and natural sweeteners like honey or maple syrup, these muffins are perfect for those who are watching their sugar intake. They are moist, fluffy, and packed with banana flavor. Enjoy them as a breakfast on-the-go or as a guilt-free dessert.

3.5
30 Rating -
Rate
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Sugar Free Eggless Banana Muffins
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ingredients serve

Ingredients for Sugar Free Eggless Banana Muffins Recipe

  • 0.17 Ripe Bananas
  • 1/50 cup Melted Coconut Oil
  • 1/50 cup Honey Or Maple Syrup
  • 0.08 teaspoon Vanilla Extract
  • 0.13 cup Whole Wheat Flour
  • 0.08 teaspoon Baking Powder
  • 1/25 teaspoon Baking Soda
  • 1/50 teaspoon Salt
  • as needed Optional Mix Ins: Chopped Nuts, Chocolate Chips, Dried Fruits

Directions: Sugar Free Eggless Banana Muffins Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350���F and line a muffin tin with paper liners.
  • STEP 2.In a large bowl, mash the ripe bananas until smooth.
  • STEP 3.Add the melted coconut oil, honey or maple syrup, and vanilla extract to the mashed bananas and mix well.
  • STEP 4.In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
  • STEP 5.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • STEP 6.Fold in any additional mix-ins like chopped nuts or chocolate chips.
  • STEP 7.Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • STEP 8.Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 9.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  • STEP 10.Serve and enjoy!

Cooking Tips

  • Make sure to use ripe bananas for the best flavor and sweetness.
  • Feel free to add your favorite mix-ins like chopped nuts, chocolate chips, or dried fruits.
  • Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Storage and Serving

  • These muffins can be enjoyed as a quick breakfast or a healthy snack.
  • Serve them warm with a spread of nut butter or cream cheese for extra flavor.
  • They can also be frozen for longer storage. Simply wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Thaw them overnight in the refrigerator or microwave them for a quick snack.
Nutrition
value
73
calories per serving
3 g Fat< 1 g Protein11 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    < 1g
  • Carbs
    11g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    11g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    56mg
  • Iron
    3mg
  • Vitamin A
    17mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    16mg
  • Manganese
    < 1mg
  • Phosphorus
    40mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp