Sugar Free Banana Muffins

Sugar Free Banana Muffins are a perfect idea for breakfast, brunch, or anytime you are looking for something tasty.

Made with fresh bananas, these tasty muffins are tender, moist, and full of delicious flavor.

 
Banana muffins are a classic breakfast treat made with fresh bananas which give the muffins flavor, and moisture, along with a bit of nutrition.

I like how amazing these muffins smell while they are baking in the oven!

Have you tried my recipe for Sugar Free Blueberry Muffins?

That blueberry muffin recipe is another popular muffin recipe that has no added sugar in it.
Both this banana muffin recipe and that blueberry muffin recipe are delicious and simple to make!

This recipe uses all purpose flour. You can alternatively use a gluten free all purpose flour that measures like regular flour for a gluten free muffin.

Ingredients needed to make Banana Muffins without sugar.

• Bananas. Your bananas should first be mashed for this recipe.
• Flour. All purpose flour is used.
• Baking Powder and Baking Soda. Used as leaveners for this recipe.
• Butter. Your butter should be melted and cooled to room temperature. If you are using unsalted salt, you can add ¼ teaspoon of salt to the dry ingredients.
• Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can be baked with.
• Egg. The egg should also be at room temperature.
• Vanilla Extract. Added for additional flavor balance.

Expert Tip👉 You can use a food processor, potato masher, or fork to mash your bananas.  

How to make Sugar Free Banana Muffins

1. Preheat your oven to 325 and prep your muffin pan well for nonstick. If you have not mashed your bananas, do so now.
2. In a medium bowl, use a whisk or sifter to combine the flour, baking powder, and baking soda.
3. Next, in a large mixing bowl, mix together the melted butter with the sugar alternative until combined.
4. Add the mashed banana, egg, and vanilla extract to the large mixing bowl and mix until just combined.
5. Lastly, fold in the dry ingredients from the first bowl to the wet ingredients in the second bowl. Do not overmix.
6. Fill the muffin cups about ⅔ full as the muffins will expand while baking. Then bake for 30-35 minutes or until a toothpick comes out clean.
7. Remove the muffins from the oven and let them sit for a couple of minutes in the pan before transferring them to a cooling rack to further cool.

Tips for making the best banana muffins.

When selecting bananas to use in this recipe, it is best to use bananas that are very ripe. This is because softer bananas are easier to mash for a recipe such as this one.

More helpful tips for you.

1. You can make your banana muffins even better. Add some chopped walnuts, sugar free chocolate chips, or even some berries such as blueberries.
2. While my banana muffins were made in a standard muffin size, you can make your muffins another size such as mini muffin or giant muffin size. However, you may need to make adjustments as needed in baking to compensate for the size difference.
3. When combining your wet and dry ingredients together, do so until just combined. There may be lumps and that is okay as the lumps will most likely bake out.
4. For a healthier and more chewy muffin, sub in a half cup of oats for a half cup of the flour. Rolled oats work well in muffins.
5. You can freeze leftover muffins by first wrapping the cooled muffins in foil. If you wrap them individually and then place them into a freezer-safe zip top bag, you can enjoy the leftovers individually as well!

How to store banana muffins.

Store these Banana Muffins in the in an airtight container and a paper towel to help keep the moisture. If properly stored, they should keep in your refrigerator for up to five days or in the freezer for up to one month.

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• EASY Sugar Free Strawberry Shortcake
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• How to Make Sugar Free Strawberry Jam
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