Sugar-Free Mini Banana Muffins
Indulge in the naturally sweet goodness of these *Sugar-Free Mini Banana Muffins*, the perfect bite-sized treat for a guilt-free snack or breakfast on the go! Made with ripe bananas for natural sweetness, these fluffy muffins are completely free of added sugar, making them a wholesome choice for anyone seeking a healthier option. The combination of ground cinnamon and a hint of vanilla adds a warm, comforting aroma, while melted coconut oil ensures a moist and tender crumb. This easy-to-follow recipe comes together in just 30 minutes and yields 24 adorable mini muffins that are perfect for kids, lunchboxes, or grab-and-go snacking. Customize your batch by folding in chopped nuts for added crunch, and enjoy these irresistible muffins warm or store them for a convenient anytime treat. Whether you're craving something naturally sweet or need a refined-sugar-free option, these mini banana muffins are sure to satisfy in a healthy, delicious way!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 medium ripe bananas
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup milk
- 0.25 cup melted coconut oil, plus extra for greasing
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 cup chopped nuts (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan with coconut oil or line it with paper liners.
Step 2
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Step 3
Add eggs, vanilla extract, milk, and melted coconut oil to the mashed bananas. Whisk until well combined.
Step 4
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Step 5
Gradually add the dry ingredients into the wet ingredients, stirring with a spatula or wooden spoon until just combined. Do not overmix.
Step 6
Fold in the chopped nuts gently if using, ensuring they are evenly distributed.
Step 7
Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
Step 8
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Serve the muffins warm or at room temperature. Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
| Serving size | (796.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1840.9 |
| Total Fat 88.9g | 0% |
| Saturated Fat 56.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 377.5mg | 0% |
| Sodium 2243.7mg | 0% |
| Total Carbohydrate 232.0g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 48.3g | |
| Protein 41.8g | 0% |
| Vitamin D 106.8IU | 0% |
| Calcium 215.4mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 1893.7mg | 0% |
Source of Calories