The Best {No Sugar} Banana Muffins

This morning, Amelia woke up and asked me to bake banana muffins. I have no clue where the desire came from, but we always have overripe bananas frozen in the freezer so I obliged. We mixed everything together and 25 minutes later had some tasty, NO SUGAR muffins ready to devour. She ate them right up!

Now, I used to make these when she first started eating solids, about 2 years ago because I am very anti sugar in kids food. While she does have some sweets now, I figured there’s no reason to keep adding it if she doesn’t miss it in some things! And for our Mattie, I plan to introduce these as well using BLW. I’ll let you know how that goes!

The Best {No Sugar} Banana Muffins

  • Servings: 12
  • Difficulty: easy
  • Print


  • 4 large ripe bananas
  • 1 egg, room temperature
  • 1/3 cup liquid coconut oil
  • 1 teaspoon vanilla extract (see my homemade recipe here)
  • 1 1/2 cups wholewheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup of walnuts, crushed (plus more for topping) – optional


  1. Preheat oven to 350 degrees. Prepare a 12 cup muffin pan by brushing it with oil or using silicon/paper baking cups.
  2. Mix the bananas and other wet ingredients until the mixture is mostly smooth and only slightly chunky.
  3. In a separate bowl, mix the dry ingredients (minus the walnuts) well. Gently mix the dry ingredients into the wet ingredients. Fold in walnuts, if adding them.
  4. Fill greased muffin tin with the mixture and top each muffin with a whole walnut. Bake at 350 degrees for 20 minutes. Let cool. Enjoy! 
Adapted from:


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