Hi there, I’m back with my banana-nut obsession this summer. These gorgeous sugar-free banana muffins will go very well with your cup of coffee in the morning! And as usual the recipe is easy to make and low in sugar :)
- 3 ripe normal size bananas
- 1 large egg
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 – 1 1/2 cup flour
- 1/2 cup walnuts (to grind for flour mixture)
- 3 tsp baking powder
- 1/2 cup chopped walnuts or raisins (optional)
+ three mixing bowls, papers cups, whisk, fork and good mood :)
Take 1 egg out of the fridge and let it warm up to room temperature for 20-30 minutes before using it. Preheat oven to 190C/375F and line the muffin tin with baking paper cups.
First of all, let’s mix together all the dry ingredients. I always sift flour when making muffins or breads and the texture turns out a little softer and lighter.
So, sift together flour, baking powder and cinnamon in a bowl. I ground some walnuts into a powder and used it instead of an extra 1/2 cup of flour. You will love the flavour! Also, walnuts are spoken to be one of the magic foods for a healthier diet, they help lose weight if consistently added in smaller amounts to your daily nutrition due to healthy fats, moreover they provide you with magnesium, iron, calcium and vitamin B6. So if you would like to give it a try, use only 1 cup flour and 1/2 cup ground walnuts. Mix you dry ingredients together and set aside.
In a separate bowl lightly beat an egg, add vanilla extract and vegetable oil and whisk.
Mash bananas by using a fork. This time I don’t have pictures of the process because I simply forgot to take them, until muffins were out of the oven :) So I’m using this mashed-bananas photo from my Banana Bread with Glazed Pecans recipe.
Now, you’re ready to mix all the ingredients together! Simply fold wet ingredients and mashed bananas into your flour mixture just until moisten. Don’t overmix or muffins will not rise and the texture will be dense and chewy.
If you wish, you can now add 1/2 cup of chopped walnuts, raisins or chocolate chip. But we’re going here for a healthier version, so no sugar or chocolate this time for me :)
Fill papers cups with batter, approximately 3/4 of it because batter will rise during baking. Bake for 20-22 min, make sure to check on your muffins consistently at the end – every oven has its “individuality” :) Make sure they don’t over- or under- bake. Muffins will get a golden-brown tint on the top, and you can always check with a toothpick – it has to come out clean when they are ready.
Make sure to give this recipe a try and tell me what do you think! Do you have your own favourite sugar-free banana muffins recipe? Feel free to share it with me!