Grab those ripe bananas and whip up a batch of these sugar free banana muffins. Freeze the muffins to always have some ready for on the go breakfasts or for after school snacks.
It’s that time of the year again, Back To School and even though times are different for educating our children, they still need to have healthy foods to have for meals and snacks to fuel their bodies and brains. Whether your child is learning virtually from home, in the physical classroom, or a hybrid of both, you’ll want to make sure they are eating right.
It’s also time for another round of #BackToSchoolTreats hosted by Terri from Love and Confections. All week bloggers will be sharing their best recipes for breakfasts, snacks, desserts, and treats. I’ll be sharing these delicious sugar free banana muffins today, and then two more recipes this week. After the recipe today, check out what the others are linking up!
While my kids are adults and living their own lives, I do have my mother living with us and being a diabetic, I am always trying to find recipes that will fill her sweet tooth that won’t raise her sugar levels. I have to say these sugar free muffins fit that bill for not just her but the rest of us, too.
They’re made with ripe bananas and sweetened with Stevia, a sugar substitute. Perfect for a quick breakfast or after school snacking for kids. I love that you can freeze them to always have some around when you need an “on the go” breakfast or snack. These healthy muffins are super easy to make and bake up in no time.
How to make sugar free banana muffins
Prepare your muffin pan with either paper liners or spray with non-stick spray. Preheat the oven to 350 degrees. You’re going to want ripe bananas as they will taste the best in really any banana recipe. Mash the bananas using a fork and set aside.
In a small bowl, In a mixing bowl, whisk together the granulated Stevia, flour, baking soda, and baking powder. Set aside.
In a bowl of a stand mixer, add the mashed bananas, beaten egg, and the cooled coconut oil; mix until combined and then add in the vanilla extract. Give it all a stir to combine again.
Add the dry ingredients gradually and mix after each addition. Don’t over mix.
Using a muffin scoop, fill the muffin cups about 2/3 of the way full. You will have enough batter for exactly 12 muffins. Bake for 20 – 25 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Allow to cool before serving.
Sugar Free Banana Muffins
- 3 bananas, mashed
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup granulated Stevia
- 1 egg, beaten
- 1/3 cup coconut oil, cooled
- 1 teaspoon vanilla
- Prepare your muffin pan with either paper liners or spray with non-stick spray. Preheat the oven to 350 degrees.
- You're going to want ripe bananas as they will taste the best in really any banana recipe. Mash the bananas using a fork and set aside.
- In a small bowl, In a mixing bowl, whisk together the Stevia, flour, baking soda, and baking powder. Set aside.
- In a bowl of a stand mixer, add the mashed bananas, beaten egg, and the cooled coconut oil; mix until combined and then add in the vanilla extract. Give it all a stir to combine again.
- Add the dry ingredients gradually and mix after each addition. Don't over mix.
- Using a muffin scoop, fill the muffin cups about 2/3 of the way full. You will have enough batter for exactly 12 muffins. Bake for 20 - 25 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Allow to cool before serving.
#BackToSchoolTreats Week Recipes
Baked Glazed Chocolate Donuts by The Redhead Baker
Chai Muffins by Our Good Life
Lemon Streusel Blueberry Muffins by Jolene’s Recipe Journal
Sugar Free Banana Muffins by Blogghetti
Air Fryer Hot Dog Taquitos by A Kitchen Hoor’s Adventures
Kid-Friendly Snack Board by Love & Confections
Chocolate Chip Cookies by Family Around the Table
Frosted Fudgy Homemade Brownies by Making Miracles
M&M Cookie Bars by Kate’s Recipe Box
Monkey Tail Crescent Rolls by Palatable Pastime
Peanut Butter and Jelly Caramel Corn by Sweet Recipeas
Other Muffin Recipes You May Enjoy
Low Sugar Double Chocolate Muffins
Double Chocolate Peanut Butter Muffins
Breakfast on the Go Muffins
Jam Filled Corn Flake Muffins
Coconut Lemon Poppy Seed Muffins
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Peabody Jennifer Johanson says
Banana muffins are a good classic muffin to have around in the freezer for easy breakfasts.
Terri A Steffes says
I think everyone should eat as sugar free as possible. The carbs, especially processed ones, just aren’t healthy for us. I cannot wait to make these.
Love new ways to use up my freezer banana stash! These look awesome!
Clearissa Coward says
These look very tasty. Thank you for sharing.
I’m such a sucker for a banana muffin. And these look absolutely irresistible!!
Rob Moses says
Is it really 3/4 CUP of Stevia? Other than that, it sounds delicious!
Yes, you use Stevia as you would regular sugar. In most muffin recipes, the amount of sugar can range from 1/2 cup to 3/4 cup depending on how many muffins the recipe makes.
Karen Leonard says
There is no way you are using pure stevia, as a few drops are more than enough to sweeten a cup of coffee. You must mean a blend of stevia and erythritol.
Hi Karen, I used granulated Stevia – cup for cup it’s the same measurement at regular white granulated sugar. I’ve updated the recipe to show this. Thanks.
Carol bauer says
Would you know how many carb per muffin? I’m diabetic would love to make these. Thax
Hi Carol! My mother is a diabetic as well, which one reason I made the muffins. The carbs are about 19 grams per muffin and 4 grams of sugar per muffin. Hope that helps.
Eunice Scott says
I made a triple recipe of these tonight and added 1 diced apple and 1/2 cup of sugar free chocolate chips. They are absolutely delicious. The house smells wonderful. Thanks for this recipe!!
I love the addition of apples and chocolate!!
Can I substitute the flour with Almond flour?
If so, would I need to change any other ingredients?
I’ve never baked with almond flour so I’m not sure. I’m sorry.
Sandy Conaghan says
Tasty ! Do you know how many calories?
I’m sorry I do not, but there are many online calorie calculators to use.
Bobbi Queen says
I just tried these muffins. I did not have coconut oil or Stevia so I used Olive oil and Splenda. I added pumpkin pie spice and sunflower seeds because my husband is allergic to nuts. It turned out wonderful. Will recommend this recipe to my family. Thanks
Perfect changes and additions! I’m trying them myself.