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Sugar Free Banana Muffins

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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.

Sugar Free Banana Muffins

 

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!

sugar free banana muffins cooling

 

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.

batter for sugar free banana muffins

 

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.

muffin cups filled with banana batter

 

[socialrocket-tweet quote=”Easy to make banana muffins – bonus that they are sugar free” tweet=”Grab those ripe bananas and whip up a batch of these sugar free banana muffins.  Freeze the muffins to always have some ready anytime. #banana #muffins #sugarfree #backtoschooltreats #breakfast #snacks” style_id=”default”]

sugar free banana muffins - closeup

 

sugar free banana muffins - closeup

Sugar Free Banana Muffins

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. #banana #muffins #sugarfree #backtoschooltreats #breakfast #snacks
4.16 from 13 votes
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Ingredients

  • 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

Instructions

  • 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.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!

inside of banana muffin

 

#BackToSchoolTreats Week Recipes

Breakfast 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

Snack Recipes
Air Fryer Hot Dog Taquitos by A Kitchen Hoor’s Adventures
Kid-Friendly Snack Board by Love & Confections

Dessert Recipes
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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19 Comments

    1. 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.

      1. 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.

        1. 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.

    1. 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.

  1. 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!!

  2. 5 stars
    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